古早味斑馬牛油蛋糕 / Classic Zebra Butter Cake

🛒【材料（6寸圓模）】

牛油 170g（室溫軟化，有鹽牛油更香）

細砂糖 110g

雞蛋 3個（室溫）

低筋麵粉 140g

泡打粉 3/4 茶匙

可可粉 15g（加少許溫水調成醬）

牛奶 15ml

香草精 幾滴

（若使用無鹽牛油，請外加 1/4 茶匙鹽）

🛒【Ingredients (6-inch Mold)】

Butter 170g (Softened)

Sugar 110g

Eggs 3 (Room temperature)

Cake Flour 140g

Baking Powder 3/4 tsp

Cocoa Powder 15g (Mix with a little warm water)

Milk 15ml

Vanilla Extract A few drops

(Add 1/4 tsp salt if using unsalted butter)

👩‍🍳【製作步驟 / Steps】

1️⃣ 軟化牛油加糖，用打蛋器中速打發至體積蓬鬆、呈乳白色絨毛狀。這步很關鍵，打發不到位蛋糕會偏實。

Cream softened butter and sugar at medium speed until fluffy and pale white. This step is crucial to avoid a dense texture.

2️⃣ 每次加入 1 個雞蛋，充分打勻再加下一個。加完蛋後先加一大勺麵粉拌勻，防止油水分離，再加入最後一個蛋。

Add eggs one by one, mixing thoroughly after each. Mix in a tablespoon of flour before the last egg to prevent curdling.

3️⃣ 低粉與泡打粉過篩加入，低速拌勻。倒入牛奶和香草精，翻拌均勻。所有材料儘量保持室溫，溫差大容易導致油水分離。

Sift in cake flour and baking powder, mix at low speed. Pour in milk and vanilla extract, then fold evenly. Keep all ingredients at room temperature.

4️⃣ 取約 1/3 麵糊加入調好的可可醬拌勻，其餘保持原味。兩色濃稠度要接近，紋路才會分明。可可粉切忌直接撒乾粉，否則會結塊。

Mix 1/3 of the batter with cocoa paste, and keep the rest plain. Ensure both batters have similar density for distinct marbled lines.

5️⃣ 6寸模具鋪上油紙。從中心點開始，先舀一勺原味、再舀一勺可可味，交替倒入至八分滿。用牙籤從中心向外輕輕劃幾圈拉花。

Line a 6-inch mold with parchment paper. Alternately spoon plain and cocoa batters from the center until 80% full. Draw patterns outward with a toothpick.

6️⃣ 放入烤箱中層，以 160-170°C 上下火烘烤 45-50 分鐘。溫度切勿太高以防表面開裂，用牙籤插入中心不粘黏即熟透。

Bake at 160-170°C on the middle rack for 45-50 minutes. Avoid high temperatures to prevent cracking. Test with a toothpick.

7️⃣ 出爐輕敲震出熱氣，完全放涼後脫模。剛出爐口感會偏乾，建議包保鮮膜密封放一晚，隔天回油後口感最為綿密濕潤。

Tap the pan to release hot air upon removal. Cool completely before unmolding. Wrap in cling wrap overnight for a moist, rich texture the next day.