鹿背杏仁蛋卷Almond roll
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
時間
食材
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50克g
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3個pcs
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15克g
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60克g
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65克g
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30克g
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3個pcs
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35克g
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60克g
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10克g
步驟
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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.
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蛋白加糖打發至堅挺； Whisk egg white with sugar till firm.
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以切拌方式混合蛋白糊和蛋黃糊； Combine both mixture by cut and fold, in 3 times.
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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.
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取出待涼； Let cool for a while.
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利用餘火把杏仁烤香； Roast almond flakes till golden brown.
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打發牛油和糖霜； Make buttercream by beating till fluffy.
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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).
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壓著向外卷起； Roll up as shown.
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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.
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把剩餘的牛油餡塗抹在蛋卷上； Apply the remaining buttercream on the roll.
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在鋪滿杏仁片的紙上滾幾下； Roll it on the paper full with almond flakes.
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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.
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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.
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切件享用； Ready to serve? Yes, I can take both pieces.
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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.
