今天我用同一個配方，分別用全蛋法和分蛋法，兩種不同的做法來做牛油蛋糕，看一下有什麼區別。
牛油蛋糕也叫磅蛋糕，之所以會叫磅蛋糕，是因為它主要的四種材料：黃油，雞蛋，糖和麵粉的分量相同，各是一磅。今天這個配方，四種材料都是120g。相信許多人不太吃甜，會做減糖。視頻中就跟大家分享減糖應該怎樣減。
Today I used the same recipe to make butter cake in two different ways by the whole egg method and the separate egg method,. Let’s see what is the difference.
Butter cake is also called pound cake. The reason why it is called pound cake is because of its four main ingredients: butter, eggs, sugar and flour in the same amount, each weighing one pound. For today’s recipe, all four ingredients are 120g. I believe that many people do not eat too sweet and will reduce sugars. In the video, I will share with you how to reduce sugar.
| 原來分量(-) | 計算分量(/2) | 計算分量(x2) |
|---|---|---|
| 【材料】（模具：7cm*7cm*18cm方形模具） | ||
| 牛油/黃油。 。 。 120g | 60g | 240g |
| 雞蛋。 。 。 3個（120g） | 60g | 240g |
| 細砂糖/糖粉。 。 。 80g | 40g | 160g |
| 低筋麵粉。 。 。 120g | 60g | 240g |
| 泡打粉。 。 。 1/2tsp(2g) | 0.25tsp | 1tsp |
| 香草精。 。 。 1/2tsp(2g) | 0.25tsp | 1tsp |
| 白醋/檸檬汁。 。 。 1tsp(5g) ***分蛋法才需要 | 2.5g | 10g |
| 【Ingredients】 (mold: 7cm*7cm*18cm square mold) | ||
| Butter/margerine. . . 120g | 60g | 240g |
| egg. . . 3 pieces (120g) | 60g | 240g |
| Caster sugar/ powdered sugar. . . 80g | 40g | 160g |
| Low-gluten flour/cake flour. . . 120g | 60g | 240g |
| Baking powder. . . 1/2tsp(2g) | 0.25tsp | 1tsp |
| Vanilla extract. . . 1/2tsp(2g) | 0.25tsp | 1tsp |
| vinegar/lemon juice. . . 1tsp(5g) ***Needed for egg separation method | 2.5g | 10g |
牛油蛋糕的兩種做法，比一比才知道原來是這樣！
