鹽味奶油焦糖蛋糕

acchenry

焦糖醬
. a/ z+ q+ q# I: p8 ?4 u5 g細砂糖
, i. u. i1 Y6 E; A6 P+ V300克
檸檬汁
: `' P% Y: z1 R' |2 M! J15cc
# J+ S$ Z+ {/ ~1 c# g動物性鮮奶油
150cc
1 X9 l* o8 O) v有鹽奶油
75克
蛋糕體
' o: `6 s$ H) |5 A6 n' U0 C牛奶
9 Q: O; W. \7 u+ v4 |8 N# z- j450cc
) d. [* i2 _1 p# n( ]4 @雞蛋
9 X" i1 V3 N( d$ H9 z# J4顆
有鹽奶油
. W* ^3 p2 N( W; Z" D0 z' w( x70克(融化為液體)
低筋麵粉
: U0 _1 ~9 F* p- ]+ _90克
鹽
2 f  |9 \; R4 a; x1 w0.5克
8 |$ t. S% Z% W, l1 i3 ?細砂糖
! R8 T3 M+ y! F, i$ l0 L3 Y30克
5 F( ?0 H+ w  I模具
+ N7 q4 o' [: W24公分圓形烤模
& D) A) W* Z& c" Z1個
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24公分圓形烤模，在底部及周邊刷上薄博的一層油
24 cm round baking pan, brush a thin layer of oil on the bottom and surrounding
24公分圓形烤模，在底部及周邊刷上薄博的一層油
24 cm round baking pan, brush a thin layer of oil on the bottom and surrounding
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6 H0 I6 G. G% Z" E, q8 o1 |長條狀的烘焙紙，一端剪鋸齒狀，這樣會比較好舖入烤模中
; x) X/ z" w7 h% A2 P+ MLong strips of baking paper, with one end cut zigzag, so that it will be easier to spread into the baking mold
長條狀的烘焙紙，一端剪鋸齒狀，這樣會比較好舖入烤模中
Long strips of baking paper, with one end cut zigzag, so that it will be easier to spread into the baking mold

1 t- B: h5 _* S6 r將剪成圓形狀的烘焙紙也舖入烤模底部，烤模就準備好了
; T" a  f) V+ i* }# R% C1 ]5 DPut the baking paper cut into a round shape on the bottom of the pan as well, and the pan is ready
& c2 v; n# l5 l( i+ w, o將剪成圓形狀的烘焙紙也舖入烤模底部，烤模就準備好了
Put the baking paper cut into a round shape on the bottom of the pan as well, and the pan is ready

0 R1 ~0 T2 b/ q動物性鮮奶油150cc，倒入鍋中加熱
Animal whipped cream 150cc, poured into a pot and heated
- C8 i! A: n2 }' c2 c: l動物性鮮奶油150cc，倒入鍋中加熱
5 W1 R# F  M8 V& WAnimal whipped cream 150cc, poured into a pot and heated

0 H, \& U+ K( ~# B. m9 @) o加熱到鍋子的周邊出現滾沸的泡泡，立即關火，放置一旁備用
, R# o  R( U# m% `+ f! sHeat until boiling bubbles appear around the pot, turn off the heat immediately, and set aside for later use
加熱到鍋子的周邊出現滾沸的泡泡，立即關火，放置一旁備用
& ^3 y! B. u, O' W# d% @Heat until boiling bubbles appear around the pot, turn off the heat immediately, and set aside for later use
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( B$ O" k1 {% ]9 N煮焦糖~將300克細砂糖倒入鍋中
4 ?' c! f3 j( k( i% U0 y) wBoil caramel ~ pour 300 grams of fine sugar into the pot
: c' D4 q1 z/ X: ^* G煮焦糖~將300克細砂糖倒入鍋中
$ M- I( ]4 n" W+ D  MBoil caramel ~ pour 300 grams of fine sugar into the pot

15cc檸檬汁沿鍋邊淋下
15cc lemon juice to drizzle over the sides of the pan
; C% u- o. y; L/ Y/ J2 u0 E9 T5 n2 U/ D15cc檸檬汁沿鍋邊淋下
15cc lemon juice to drizzle over the sides of the pan
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糖開始融解時，很快會出現焦糖色，這時可以將鍋子提起稍微晃動
& N, p, N/ h+ k% L- O! KWhen the sugar starts to melt and caramelize, you can lift the pan and shake it slightly
% }3 b8 W1 l5 b  @糖開始融解時，很快會出現焦糖色，這時可以將鍋子提起稍微晃動
When the sugar starts to melt and caramelize, you can lift the pan and shake it slightly
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+ q, Q& w0 k+ G糖量比較多，需要多次晃動鍋子，讓糖能均勻受熱，避免過度焦化變苦
/ o3 P6 M3 t" fThere is a lot of sugar, so you need to shake the pot several times so that the sugar can be heated evenly
/ ?- s& ~0 w; i4 N" l. }糖量比較多，需要多次晃動鍋子，讓糖能均勻受熱，避免過度焦化變苦
There is a lot of sugar, so you need to shake the pot several times so that the sugar can be heated evenly

煮到糖完全溶解，並呈現焦糖色澤~糖就煮好了
Cook until the sugar is completely dissolved and caramelized~the sugar is ready
) D4 Y; k) y/ v" Q. E煮到糖完全溶解，並呈現焦糖色澤~糖就煮好了
Cook until the sugar is completely dissolved and caramelized~the sugar is ready
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小心加入剛剛煮熱的動物性鮮奶油
Carefully add freshly boiled animal-based whipped cream
' e9 r3 G; A! D# O" S; ]小心加入剛剛煮熱的動物性鮮奶油
Carefully add freshly boiled animal-based whipped cream

" t' D3 l  g! u焦糖快速膨脹時，將鍋子提起，並快速攪拌至膨脹的氣體消失，即將爐火關掉
When the caramel expands rapidly, lift the pot and stir quickly until the gas disappears, then turn off the heat
焦糖快速膨脹時，將鍋子提起，並快速攪拌至膨脹的氣體消失，即將爐火關掉
. _4 k2 B9 G* R2 f' x, H: ~When the caramel expands rapidly, lift the pot and stir quickly until the gas disappears, then turn off the heat

/ O) C6 A# P/ \1 E1 t% q% E將75克有鹽奶油加入焦糖中，攪拌至溶解~焦糖醬就做好了
% W8 W( ]& Z# d8 N$ P* nAdd 75 grams of salted butter to the caramel, stir until dissolved~ the caramel sauce is ready
將75克有鹽奶油加入焦糖中，攪拌至溶解~焦糖醬就做好了
) {- V$ k" Q  L2 s# {Add 75 grams of salted butter to the caramel, stir until dissolved~ the caramel sauce is ready
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倒出100克煮好的焦糖醬，放一旁備用
Pour out 100g of cooked caramel sauce and set aside
倒出100克煮好的焦糖醬，放一旁備用
Pour out 100g of cooked caramel sauce and set aside

6 O' c1 I6 S8 p/ w8 \# L剩餘的焦糖醬中加入450cc牛奶，做成焦糖牛奶
0 q0 M$ \2 B4 ~" {; }6 f% PAdd 450cc milk to the remaining caramel sauce to make caramel milk
7 e2 J: @- [8 N* S8 R剩餘的焦糖醬中加入450cc牛奶，做成焦糖牛奶
+ O9 z1 I2 D% |; F$ V( _7 L, uAdd 450cc milk to the remaining caramel sauce to make caramel milk
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9 N; f* n8 _- w  ]4 ]" r$ [# G# t雞蛋4顆，蛋黃與蛋白分別裝入不同的碗中
4 eggs, yolks and whites in separate bowls
/ I5 w. i3 l- u4 V8 M+ k% ]雞蛋4顆，蛋黃與蛋白分別裝入不同的碗中
) v6 W4 p4 o' G" y3 g4 X2 U4 eggs, yolks and whites in separate bowls
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蛋黃用攪拌器稍微打散
Egg yolks are lightly beaten with a mixer
蛋黃用攪拌器稍微打散
Egg yolks are lightly beaten with a mixer
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加入70克融化的有鹽奶油，攪拌均勻
# m$ [! D. o7 s" K" p" ZAdd 70g melted salted butter and mix well
' a: o$ D% @' I, Z. ^4 o1 j加入70克融化的有鹽奶油，攪拌均勻
# n% B7 X; K3 uAdd 70g melted salted butter and mix well
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& V% t9 e3 w% Z) j% R1 G2 b0 Q) U再加入0.5克鹽
9 _" ~" w, r- ?- H% ]- m4 V3 ?8 qAdd 0.5 grams of salt
) T, ~- o# \! o! n& O再加入0.5克鹽
& w7 o  f2 m& uAdd 0.5 grams of salt

% C8 g, B: a$ p; }! n; S6 O: i, y3 O將90克低筋麵粉過篩加入碗中
Sift 90 grams of low-gluten flour into a bowl
將90克低筋麵粉過篩加入碗中
$ J/ Z" A9 N6 r+ V8 y7 {9 ySift 90 grams of low-gluten flour into a bowl
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先用攪拌刀稍微攪拌(避免麵粉滿天飛)
# f) }. A! e# U/ w; }3 F5 P4 s4 t0 {Stir slightly with a mixing knife first (avoid flour flying all over the sky)
先用攪拌刀稍微攪拌(避免麵粉滿天飛)
# B' h# |6 n  D: Z0 gStir slightly with a mixing knife first (avoid flour flying all over the sky)
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再用攪拌器，攪打至完全混合
Using a mixer, beat until completely combined
/ y+ _/ T' b/ ?9 A- u) L) X8 ?, H+ ?再用攪拌器，攪打至完全混合
$ U. n! x' k1 B. ]% uUsing a mixer, beat until completely combined

將準備好的焦糖牛奶少量多次加入蛋黃麵糰中
8 b, T4 q' g( A# _, O  ?Add the prepared caramel milk to the egg yolk dough in small amounts and several times
9 b# @' l5 V# O0 `: c; m9 L將準備好的焦糖牛奶少量多次加入蛋黃麵糰中
& Q5 D. c8 r8 O7 |; \Add the prepared caramel milk to the egg yolk dough in small amounts and several times

; L/ x; I; C7 q( d9 \& a每次加入焦糖牛奶都要用攪拌器混合均勻
6 x; ?$ _2 n3 d4 MEvery time you add caramel milk, use a mixer to mix well
0 e; ~  ]6 `3 n2 W( B1 x每次加入焦糖牛奶都要用攪拌器混合均勻
. e" \6 X- h  lEvery time you add caramel milk, use a mixer to mix well
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; ?, g% B: A& O直到所有焦糖牛奶全部加入並混合完成
until all the caramelized milk has been added and mixed
5 W3 `. \% |: V直到所有焦糖牛奶全部加入並混合完成
until all the caramelized milk has been added and mixed

. J' j! w5 {! n: ?6 Y* C/ ^. E4 F打發蛋白~用攪拌器將蛋白打出大氣泡
5 d! o) p; ~8 O# WWhip the egg white ~ beat the egg white with a mixer to make big bubbles
打發蛋白~用攪拌器將蛋白打出大氣泡
Whip the egg white ~ beat the egg white with a mixer to make big bubbles
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0 Z& i7 w* w/ R0 ^) _少量多次加入細砂糖，這邊總共要加入30克細砂糖
Add fine granulated sugar several times in small amounts, and add 30 grams of fine granulated sugar here
7 _) r( p' K6 c% v( b少量多次加入細砂糖，這邊總共要加入30克細砂糖
Add fine granulated sugar several times in small amounts, and add 30 grams of fine granulated sugar here

* Y) X3 n1 _) U9 B5 A每次加入細砂糖，都要用攪拌器將糖攪拌至溶解，再加入另一小匙細砂糖
8 U/ H$ N, p. F; J8 t& ?0 s8 }Beat the sugar with a mixer until dissolved, then add another teaspoon of granulated sugar
每次加入細砂糖，都要用攪拌器將糖攪拌至溶解，再加入另一小匙細砂糖
" y9 M& l9 Q7 WBeat the sugar with a mixer until dissolved, then add another teaspoon of granulated sugar

1 H; ^1 {& ^' M* O將蛋白霜攪打至乾性發泡(提起攪拌器，攪拌器尾端出現挺立的三角狀)
Whip meringue until dry peaks (raise the beater and a triangle will appear at the end of the beater)
將蛋白霜攪打至乾性發泡(提起攪拌器，攪拌器尾端出現挺立的三角狀)
Whip meringue until dry peaks (raise the beater and a triangle will appear at the end of the beater)
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將打好的蛋白霜，分次與焦糖牛奶混合
Mix the whipped meringue with the caramelized milk in portions
# l8 D/ Z9 }  c' {; l& I( h2 {; Z將打好的蛋白霜，分次與焦糖牛奶混合
+ X" p& P% h+ o! F; F  BMix the whipped meringue with the caramelized milk in portions

& `- I6 ?+ D- q, |8 Z3 {' b每一次加入都要用打蛋器由下往上翻起，混合蛋白霜與焦糖牛奶
' P, [$ S8 m, g0 zEvery time you add it, use an egg beater to turn it up from the bottom to mix the meringue and caramel milk
每一次加入都要用打蛋器由下往上翻起，混合蛋白霜與焦糖牛奶
. y+ H' p; m6 s3 dEvery time you add it, use an egg beater to turn it up from the bottom to mix the meringue and caramel milk

) h0 M$ e" |, j- ~$ Y重複這樣的動作，直到所有蛋白霜都加入(在蛋糕糊表面，要能看得到大塊的蛋白霜)
" a  c4 O' {9 G; ^% `* n6 G7 TRepeat this action until all the meringue is added (a large piece of meringue should be visible on the surface)
重複這樣的動作，直到所有蛋白霜都加入(在蛋糕糊表面，要能看得到大塊的蛋白霜)
Repeat this action until all the meringue is added (a large piece of meringue should be visible on the surface)
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混合好的蛋糕糊倒入烤模中，用刮刀刮平表面
! Y& X/ p1 E0 f1 L+ y6 EPour the mixed cake batter into the baking pan and scrape the surface with a spatula
/ w7 a2 v, U! I) T' B, a0 X) B: ]6 i混合好的蛋糕糊倒入烤模中，用刮刀刮平表面
Pour the mixed cake batter into the baking pan and scrape the surface with a spatula

烤箱預熱到150℃，將準備好的蛋糕糊放入烘烤55分鐘~1小時
Preheat the oven to 150°C and bake the prepared cake batter for 55 minutes to 1 hour
烤箱預熱到150℃，將準備好的蛋糕糊放入烘烤55分鐘~1小時
8 A1 g; ^3 }# Q5 {# S' BPreheat the oven to 150°C and bake the prepared cake batter for 55 minutes to 1 hour
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3 X* `6 d2 T. I3 a& H5 D$ d烘烤結束，取出蛋糕，靜置冷卻後，再放入冰箱冷藏2小時以上
! M' T+ `! w* j1 ^6 ~After the baking is over, take out the cake, let it cool down, and then put it in the refrigerator for more than 2 hours
烘烤結束，取出蛋糕，靜置冷卻後，再放入冰箱冷藏2小時以上
( u7 E/ j; s/ v0 l0 xAfter the baking is over, take out the cake, let it cool down, and then put it in the refrigerator for more than 2 hours

9 t+ y" v* P( c2小時候，取出蛋糕，進行脫模
After 2 hours, take out the cake and unmould it
2小時候，取出蛋糕，進行脫模
- M0 G) M0 Y, hAfter 2 hours, take out the cake and unmould it
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在蛋糕裝新表面撒上糖粉
" C' `" F" f9 E4 R( O8 O' {3 Y0 H4 JSprinkle powdered sugar on new surface of cake
在蛋糕裝新表面撒上糖粉
; r. C7 P' `) a  W" ]Sprinkle powdered sugar on new surface of cake

6 U* b4 h$ I6 _- h& x, B, `2 `淋上預備好的100克焦糖醬
% ^6 `' J2 d' Z3 G4 T, _/ IDrizzle with the prepared 100g caramel sauce
淋上預備好的100克焦糖醬
Drizzle with the prepared 100g caramel sauce

最後沿著蛋糕周邊再撒上一些糖粉
Finally sprinkle some powdered sugar along the sides of the cake
8 S) i9 e2 A$ \6 @7 C3 v最後沿著蛋糕周邊再撒上一些糖粉
) v4 C+ K% Q- k. B* bFinally sprinkle some powdered sugar along the sides of the cake
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鹽味奶油焦糖蛋糕~完成了
Salted Cream Caramel Cake ~ Don
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