简介 这是我跟邱勇灵大师学的第一道甜品，很值得一做再做，烤过的杏仁片非常香脆，蛋糕体极致绵密，令人一试难忘。 Thank Mr. Yau so much for your sharing, this is truly a perfect recipe. 材料杏仁almondflakes50克g 蛋黄eggyolk3个pcs 糖sugar15克g 牛奶milk60克g 低筋面粉cakeflour65克g 菜油vegetableoil30克g 蛋白eggwhite3个pcs 糖sugar35克g 牛油butter60克g 糖霜icingsugar10克g做法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.

2

蛋白加糖打发至坚挺；Whisk egg white with sugar till firm.

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.

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.

5

取出待凉；Let cool for a while.

6

利用余火把杏仁烤香；Roast almond flakes till golden brown.

7

打发牛油和糖霜；Make buttercream by beating till fluffy.

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).

9

压着向外卷起；Roll up as shown.

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.

11

把剩余的牛油馅涂抹在蛋卷上；Apply the remaining buttercream on the roll.

12

在铺满杏仁片的纸上滚几下；Roll it on the paper full with almond flakes.

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.

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.

15

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

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.