咸奶油杏仁蛋糕卷
装饰材料：
50-60g的杏仁（170度烤5-7分钟）
蛋糕体材料：
蛋黄糊：
4粒蛋黄（冷蛋）
40g玉米油
40g牛奶
50g 低筋面粉
1.将牛奶和油称入一个大碗里，混合均匀，分两次加入过筛好的低筋面粉，
以Z字形混合均匀，接着加入四粒蛋黄混合均匀备用。
蛋白霜：
4粒蛋白（冷蛋）
40g 细砂糖
做法：
1.预热烤箱150度
2.准备28x28的蛋糕卷烤盘铺上烘培纸备用
3.用Turbo 2秒，检查主锅刀组是否有藏水。
4.无油无水的主锅，插入蝴蝶帮，倒入蛋白，设定3分钟30秒/速度3，
糖分三次加入，打至硬性发泡.
5.取出1/3之一的蛋白，放入蛋黄糊的碗，以切拌的手法混合均匀。
6.将剩下的蛋白都倒入蛋黄糊的碗中，继续以切拌的手法混合均匀
7.将混合好的蛋糊倒入铺好烘培纸的模具中，铺平，轻敲出气泡
8.放入预热好的烤箱，烤20分钟左右（时间温度根据自家烤箱做调整）
9.烤好后取出待凉备用
咸奶油材料：
65g 无盐牛油 （室温软化）
20g 细砂糖
2g 盐
200g Whipping Cream
1.干净无水的主锅，插入蝴蝶棒，将牛油，盐，糖放入主锅，
设定1分钟30秒/速度3.5打发至泛白色
2.加入Whipping Cream，不设定时间、速度3 打至硬性，装入挤花袋放置冰箱冷藏备用。
组装步骤：
1.已放凉的蛋糕上面铺上烘培纸，翻面。撕下底部的烘培纸，
将打法好的咸奶油均匀的涂在蛋糕上。（留下1/3的咸奶油抹面用）
2.用烘培纸把蛋糕卷起来，尽量包紧一些，可以用擀面棍补助拉紧的步骤。
用烘培纸包起来定型，放入冰箱冷藏一小时。
3.取出已经定形的蛋糕卷，切掉头尾，在蛋糕卷表面涂上剩下的咸奶油，
撒上杏仁片，再撒上糖粉点缀，就完成啦~
4.冷冷的会更加好吃哦
Salted buttercream Swissroll Almond
Decoration Ingredients:
50-60g almonds (baked at 170 degrees for 5-7 minutes)
Cake Ingredients:
Egg yolk paste:
4 egg yolks (cold egg)
40g corn oil
40g milk
50g low-protein flour
1.Weigh the milk and oil into a large bowl, mix well, add the sieved low-protein flour in two times, mix well in a Z shape, then add four egg yolks and mix well for later use.
Meringue:
4 egg whites (cold egg)
40g caster sugar
2.Preheat the oven to 150 degrees
3.Prepare a 28x28 cake roll baking tray and place baking paper on it.
4.Use Turbo for 2 seconds to check if there is any water in the mixing bowl knife.
5.In the oil-free and water-free mixing bowl, insert the butterfly, pour the egg whites, set 3 minutes and 30 seconds/speed 3, add sugar three times, and beat until stiff foaming.
6.Take out one-third of the egg white, put it in a bowl of egg yolk paste, and mix it evenly
7.Pour the remaining egg whites into a bowl of egg yolk paste, and continue to mix evenly
8. Pour into the mould spread with baking paper and spread out
9.Put it in the preheated oven and bake for about 20 minutes (time and temperature should be adjusted according to your own oven)
10.After baking, take it out and let it cool for later use
Salted butter ingredients:
65g unsalted butter (softened at room temperature)
20g caster sugar
2g salt
200g Whipping Cream
1.In a clean and water-free mixing bowl, insert a butterfly stick, put butter, salt, and sugar into the mixing bowl, set 1 minute and 30 seconds/speed 3.5 to whitish
2.Add Whipping Cream, do not set a time, and beat at speed 3 until it is hard. Put it in a squeeze bag and put it in the refrigerator for later use.
Assembly steps:
1.Place baking paper on top of the cooled cake and turn it over. Tear off the baking paper at the bottom and spread the well-made salty butter evenly on the cake. (Leave 1/3 of the salty butter for use in pasting)
2.Roll the cake with baking paper and wrap it as tightly as possible. You can use a rolling pin to aid the tightening step. Wrap it in baking paper and set it in shape, and put it in the refrigerator for one hour.
3.Take out the shaped cake roll, cut off the ends, spread the remaining salty cream on the surface of the cake roll, sprinkle almond slices, and sprinkle with powdered sugar to decorate
4.The cold one will be more delicious