鹿背杏仁蛋卷Almond roll


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一起跟著做! 鼓勵作者

這是我跟邱勇靈大師學的第一道甜品,很值得一做再做,烤過的杏仁片非常香脆,蛋糕體極致綿密,令人一試難忘。
Thank Mr. Yau so much for your sharing, this is truly a perfect recipe.

份量
8 人份
時間
60 分鐘
食材
杏仁almond flakes
50克g
蛋黃糊
蛋黃egg yolk
3個pcs
糖sugar
15克g
牛奶milk
60克g
低筋麵粉cake flour
65克g
菜油vegetable oil
30克g
蛋白糊
蛋白egg white
3個pcs
糖sugar
35克g
牛油餡
牛油butter
60克g
糖霜icing sugar
10克g
  • 1
    蛋黃加糖打發,依次序加入牛奶、麵粉和菜油分別打發均勻; Beat yolk and sugar, milk then flour, and lastly vegetable oil to form smooth batter.
  • 2
    蛋白加糖打發至堅挺; Whisk egg white with sugar till firm.
  • 3
    以切拌方式混合蛋白糊和蛋黃糊; Combine both mixture by cut and fold, in 3 times.
  • 4
    倒入33x23cm的烤盤裡,並放進已預熱到180度的烤箱烤15分鐘; Pour the batter into a baking pan, bake at 180C for 15 mins.
  • 5
    取出待涼; Let cool for a while.
  • 廣告

  • 6
    利用餘火把杏仁烤香; Roast almond flakes till golden brown.
  • 7
    打發牛油和糖霜; Make buttercream by beating till fluffy.
  • 8
    把烤好的蛋糕翻過來塗抹薄薄一層牛油餡; Apply a thin layer of buttercream onto the cake (down-side).
  • 9
    壓著向外卷起; Roll up as shown.
  • 10
    靜置之時把杏仁片攤在另一紙上; Spread the roasted almond flakes onto a piece of baking paper.
  • 11
    把剩餘的牛油餡塗抹在蛋卷上; Apply the remaining buttercream on the roll.
  • 12
    在鋪滿杏仁片的紙上滾幾下; Roll it on the paper full with almond flakes.
  • 13
    再包起來並置於冰箱冷藏15分鐘; Wrap the roll, set aside in the fridge for 15 mins.
  • 14
    取出切去兩邊讓手機先嚐(之後當然先滿足我); Cut both ends for more professional presentation.
  • 15
    切件享用; Ready to serve? Yes, I can take both pieces.
  • 16
    我老公一連吃了兩件,說這樣的下午茶最美滿! How perfect such afternoon tea set is! You know what, my hubby took two pieces as well.
2017/08/03 發表 545 瀏覽
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