鹿背杏仁蛋卷Almond roll

gin-gin
62 食譜 107 粉絲

描述

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

蛋黃糊
蛋白糊
牛油餡

步驟

  • 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.

    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.

  • 蛋白加糖打發至堅挺;
Whisk egg white with sugar till firm.

    蛋白加糖打發至堅挺; Whisk egg white with sugar till firm.

  • 以切拌方式混合蛋白糊和蛋黃糊;
Combine both mixture by cut and fold, in 3 times.

    以切拌方式混合蛋白糊和蛋黃糊; Combine both mixture by cut and fold, in 3 times.

  • 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.

    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.

  • 取出待涼;
Let cool for a while.

    取出待涼; Let cool for a while.

  • 利用餘火把杏仁烤香;
Roast almond flakes till golden brown.

    利用餘火把杏仁烤香; Roast almond flakes till golden brown.

  • 打發牛油和糖霜;
Make buttercream by beating till fluffy.

    打發牛油和糖霜; Make buttercream by beating till fluffy.

  • 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).

    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).

  • 壓著向外卷起;
Roll up as shown.

    壓著向外卷起; Roll up as shown.

  • 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.

    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.

  • 把剩餘的牛油餡塗抹在蛋卷上;
Apply the remaining buttercream on the roll.

    把剩餘的牛油餡塗抹在蛋卷上; Apply the remaining buttercream on the roll.

  • 在鋪滿杏仁片的紙上滾幾下;
Roll it on the paper full with almond flakes.

    在鋪滿杏仁片的紙上滾幾下; Roll it on the paper full with almond flakes.

  • 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.

    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.

  • 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.

    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.

  • 切件享用;
Ready to serve? Yes, I can take both pieces.

    切件享用; Ready to serve? Yes, I can take both pieces.

  • 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.

    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.

2,629 瀏覽
分享至:
avatar
gin-gin 62 食譜 107 粉絲

*《英式下午茶糕點製作班》導師* 編寫食譜的初衷是給我墨爾本阿姨參考的,後來發現傭人因此非常興奮,於是繼續,也可讓她的朋友們享受這份幸福感。The very 1st reason for writing such is to share recipes with my aunt in Melbourne, but later on I found my helper loves it too!

繼續閱讀

也可以試試看

跟著做

一起跟著做,上傳照片鼓勵作者

猜你可能會喜歡

留言

default avatar

網友都在看

大家都在查

巧克力蛋糕 羊肉 粉蒸排骨 韓式 檸檬塔 麻油雞 健康餐 滷肉 酸菜魚 鹼粽 燒餅 歐姆蛋 蜂蜜蛋糕 黑糖薑茶 蒸蛋 香蕉煎餅 陽春麵 榨菜 便當 甜點 蛋炒飯 紅豆紫米 咖哩 饅頭 味醂 川菜 越南料理 蛋塔 柴魚高湯 蘿蔔糕 泰式酸辣醬 番茄義大利麵 中式早餐 麻婆豆腐 午餐 素食便當 年菜 餅乾 壽司 泡菜鍋 牛排 日本料理 大阪燒 韓式烤肉 豬油拌飯 壽喜燒 韓式料理 奶油白菜 鰻魚飯 油菜