鹿背杏仁蛋卷Almond roll
材料
杏仁almondflakes 50克g,蛋黄eggyolk 3个pcs,糖sugar 15克g,牛奶milk 60克g,低筋面粉cakeflour 65克g,菜油vegetableoil 30克g,蛋白eggwhite 3个pcs,糖sugar 35克g,牛油butter 60克g,糖霜icingsugar 10克
做法
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1: 蛋黄加糖打发，依次序加入牛奶、面粉和菜油分别打发均匀；Beat yolk and sugar, milk then flour, and lastly vegetable oil to form smooth batter.
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2: 蛋白加糖打发至坚挺；Whisk egg white with sugar till firm.
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3: 以切拌方式混合蛋白糊和蛋黄糊；Combine both mixture by cut and fold, in 3 times.
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4: 倒入33x23cm的烤盘里，并放进已预热到180度的烤箱烤15分钟；Pour the batter into a baking pan, bake at 180C for 15 mins.
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5: 取出待凉；Let cool for a while.
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6: 利用余火把杏仁烤香；Roast almond flakes till golden brown.
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7: 打发牛油和糖霜；Make buttercream by beating till fluffy.
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8: 把烤好的蛋糕翻过来涂抹薄薄一层牛油馅；Apply a thin layer of buttercream onto the cake (down-side).
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9: 压着向外卷起；Roll up as shown.
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10: 静置之时把杏仁片摊在另一纸上；Spread the roasted almond flakes onto a piece of baking paper.
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11: 把剩余的牛油馅涂抹在蛋卷上；Apply the remaining buttercream on the roll.
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12: 在铺满杏仁片的纸上滚几下；Roll it on the paper full with almond flakes.
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13: 再包起来并置于冰箱冷藏15分钟；Wrap the roll, set aside in the fridge for 15 mins.
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14: 取出切去两边让手机先尝（之后当然先满足我）；Cut both ends for more professional presentation.
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15: 切件享用；Ready to serve? Yes, I can take both pieces.
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16: 我老公一连吃了两件，说这样的下午茶最美满！How perfect such afternoon tea set is! You know what, my hubby took two pieces as well.