魔法香草蛋糕

acchenry

牛奶
! p2 \0 X, _+ O0 u. Z7 g500cc
( c; e# I3 n7 V# G  W( G9 O9 U香草莢
5 b8 ^* z8 N7 p- p2條
" }% j8 M* n8 u& ?- [9 S! H! g# k雞蛋
1 C+ P1 T  j. ?# x( o* m* l4個
! z2 t& {3 o' W7 C9 c! w  S無鹽奶油
125g
低筋麵粉
3 g5 N+ r( n3 D3 S110g
細砂糖
; {9 O& r, x' F, |& C; ^150g
3 G/ n4 {# \+ `# N9 N- q: s水
15cc
) ?& d2 c4 |3 ~1 c# x* _% m鹽
, @% \, a" G# h( D0.5g
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牛奶倒入鍋中
pour milk into the pot
' ]* o: Q( \. J  _0 m$ G牛奶倒入鍋中
% h5 B% I3 t/ ~! b4 j3 r& Lpour milk into the pot
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香草莢取出香草籽，放入牛奶鍋後加熱至微微沸騰，之後關火靜置1小時
0 y7 Y2 K. Q0 a+ C9 _Put the vanilla seeds into the milk pot, heat to boiling, turn off the heat and let stand for 1 hour
香草莢取出香草籽，放入牛奶鍋後加熱至微微沸騰，之後關火靜置1小時
Put the vanilla seeds into the milk pot, heat to boiling, turn off the heat and let stand for 1 hour
0 I5 C- \9 X6 `' I
4 \4 y9 s8 P+ Z( Q雞蛋4顆蛋白與蛋黃分開放
Egg 4 egg whites and egg yolks separated
雞蛋4顆蛋白與蛋黃分開放
- c. }1 Q* X& E9 U9 EEgg 4 egg whites and egg yolks separated
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無鹽奶油放入熱水中隔水融化
+ O4 A% G' h* r# }Melt unsalted butter in hot water
, J8 M: a/ f! y$ h; z/ M- e無鹽奶油放入熱水中隔水融化
Melt unsalted butter in hot water
6 d, U  k6 y! h7 G9 ?1 J
$ z% z* p. h" V. o. Q低筋麵粉過篩
" v: h- j! P  q& D- {4 C5 i6 J6 x+ ]% _sifted low-gluten flour
1 ^( g( F" z: ?7 L. m0 s低筋麵粉過篩
5 }  |3 J% q0 m7 ?4 usifted low-gluten flour
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/ X2 e6 `: T" {" `

直徑20公分圓形烤模鋪上烤盤紙
20 cm diameter round baking tin lined with parchment paper
直徑20公分圓形烤模鋪上烤盤紙
20 cm diameter round baking tin lined with parchment paper

9 X7 J$ y) j) c6 n, ^6 o蛋黃加入一半(75g)的細砂糖跟15cc水
Add half (75g) of caster sugar and 15cc of water to the egg yolk
; K6 o4 ~9 D, }( N7 U蛋黃加入一半(75g)的細砂糖跟15cc水
Add half (75g) of caster sugar and 15cc of water to the egg yolk
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4 Q+ F, e; b: `0 d& A6 h用電動攪拌器將蛋黃打發至變色
' z* S! J8 q& N" G; Q% b" X2 UBeat the egg yolks with an electric mixer until they change color
用電動攪拌器將蛋黃打發至變色
4 a% z' X. Q; E0 U& OBeat the egg yolks with an electric mixer until they change color
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加入融化的奶油，攪拌均勻
& j+ \+ a4 L; xAdd the melted cream and mix well
加入融化的奶油，攪拌均勻
Add the melted cream and mix well

# M+ h; u5 g5 \% ]9 s2 J加入低筋麵粉
! X) M, {0 ~; A1 @Add Cake Flour
加入低筋麵粉
& {; s4 R9 j* a, g( E+ H4 kAdd Cake Flour
) c$ y+ h. I& t
3 x$ e. ^: x; z; J6 s0 k

& k" e6 b& `8 N$ W1 @3 {加入鹽
add salt
8 h& f1 z' O8 a3 F9 }加入鹽
- T, n: |0 y, X& F, U, Eadd salt
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7 U7 L* C1 k% T) [0 r& e6 d' [用電動攪拌器攪拌3-5分鐘，直到完全看不到麵粉
, P2 j) t2 x: |% [, n" QBeat with an electric mixer for 3-5 minutes until no flour can be seen at all

8 @/ H; ?. t) H% o0 ]少量多次加入煮好的香草牛奶，並持續攪拌，直到香草牛奶加完
Add the cooked vanilla milk little by little, stirring constantly, until the vanilla milk is added
蛋白分次加入剩餘的75g細砂糖並打發
! X  Z  {9 S- B& V5 cAdd the remaining 75g of fine sugar to the egg whites and beat
9 b1 a/ R9 z8 N/ o+ Z# {
將蛋白打發至乾性發泡
Whip egg whites to dry peaks
, }3 U  J! z$ ]+ s# B/ |9 b) i$ B分次將蛋白霜加入麵糊，用打蛋器輕輕拌入麵糊，表面要保留有大塊漂浮的蛋白霜
Gently mix the meringue into the batter with a whisk, leaving large pieces of floating meringue on the surface
7 D  e. S" T% \1 M/ u, T
, R% }! o6 M6 e- a% ^+ F將麵糊倒入模具，用刮刀抹平表面
Pour the batter into the mold and smooth the surface with a spatula烤箱預熱到150度，烘烤50分鐘
, s1 P( y% [7 l# `/ J: ~Preheat the oven to 150 degrees and bake for 50 minutes
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2 m, T% q1 H( c* a烘烤結束取出放涼後，再放入冰箱冷藏2小時
3 Z" \' T, g, w1 |# RAfter baking, take it out and let it cool, then put it in the refrigerator for 2 hours冷藏後脫模
  p$ k9 F0 \4 R; J! d4 E" WUnmould after refrigeration
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9 m/ r" U1 @+ A蛋糕表面撒上糖粉
Dust the cake with powdered sugar上層海綿蛋糕層，下層布丁層的雙層蛋糕就做好了
8 Y4 W! c! r7 W' aThe upper sponge cake layer and the lower pudding layer double layer cake is ready

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wg2001

收藏了，谢谢分享！

plm009

魔法香草蛋糕的制作很容易，做出来的效果也很好看！！