鹽味奶油焦糖蛋糕
描述
這是一款很焦糖的蛋糕，烘烤後分上下兩層，上層是焦糖海綿，下層是焦糖慕絲，口感濕軟，每一口都是濃濃的焦糖香甜。
很適合節日烘烤與家人一起分享喔~
食材
步驟
-
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
-
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
-
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
-
動物性鮮奶油150cc，倒入鍋中加熱 Animal whipped cream 150cc, poured into a pot and heated
-
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 Heat until boiling bubbles appear around the pot, turn off the heat immediately, and set aside for later use
-
煮焦糖~將300克細砂糖倒入鍋中 Boil 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
-
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
-
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
-
小心加入剛剛煮熱的動物性鮮奶油 Carefully add freshly boiled animal-based whipped cream
-
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
-
將75克有鹽奶油加入焦糖中，攪拌至溶解~焦糖醬就做好了 Add 75 grams of salted butter to the caramel, stir until dissolved~ the caramel sauce is ready
-
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
-
剩餘的焦糖醬中加入450cc牛奶，做成焦糖牛奶 Add 450cc milk to the remaining caramel sauce to make caramel milk
-
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
-
蛋黃用攪拌器稍微打散 Egg yolks are lightly beaten with a mixer
-
加入70克融化的有鹽奶油，攪拌均勻 Add 70g melted salted butter and mix well
-
再加入0.5克鹽 Add 0.5 grams of salt
-
將90克低筋麵粉過篩加入碗中 Sift 90 grams of low-gluten flour into a bowl
-
先用攪拌刀稍微攪拌(避免麵粉滿天飛) Stir slightly with a mixing knife first (avoid flour flying all over the sky)
-
再用攪拌器，攪打至完全混合 Using 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 Add the prepared caramel milk to the egg yolk dough in small amounts and several times
-
每次加入焦糖牛奶都要用攪拌器混合均勻 Every time you add caramel milk, use a mixer to mix well
-
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
-
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
-
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
-
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 Beat the sugar with a mixer until dissolved, then add another teaspoon of granulated sugar
-
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
-
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 Every time you add it, use an egg beater to turn it up from the bottom to mix the meringue and caramel milk
-
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)
-
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
-
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 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
-
2小時候，取出蛋糕，進行脫模 After 2 hours, take out the cake and unmould it
-
在蛋糕裝新表面撒上糖粉 Sprinkle powdered sugar on new surface of cake
-
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
-
鹽味奶油焦糖蛋糕~完成了 Salted Cream Caramel Cake ~ Done
小撇步
詳細烹飪網址：https://youtu.be/WSvcCXEVb_A
