榛味卷筒蛋糕Hazelnut Spiral

【材料】
白糖50克、牛油130克、面粉150克、盐1克、蛋黄1个、香草精2滴

【榛果馅料】混合
榛果仁粉50克、糖粉15克、蛋白25克、盐1克
蛋白1个（涂液）、白糖50克 （装饰）

【做法】
1.把牛油和糖搅拌至发起。加入面粉和盐，搅拌均匀。
2.慢慢加入香草精和蛋黄，拌成软面团。（图1）
3.把面团夹在两张油纸中杆成2毫米的厚度，收入冰箱1小时。（图2-3）
4.取出饼皮涂上榛果馅料，然后卷成筒状，收入冰箱2小时。（图4-6）
5.取出饼条，刷上蛋液，再滚上白糖。（图7-8）
6.切成5毫米厚圆圈，放在烤盘上。以170°C烤12-13分钟。（图9-10）

【Ingredients】
50g sugar, 130g butter, 150g flour, 1g salt, 1pc egg yolk, 2 drop vanilla essence

【Hazelnut filling】combined
50g Halzelnut powder, 15g Icing sugar, 25g egg white, 1g salt
1no egg white (for brushing), 50g sugar (for coating)

【Method】
1.Cream butter and sugar together until pale. Add in flour and salt.Mix well.
2.Slowly add in vanilla essence and egg yolks. (pic 1)
3.Roll out the dough between two sheet of grease proof paper at 2mm thick, rest in chiller for 1 hour. (pic 2-3)
4.Spread the chilled pastry with hazelnut filling and roll up into a log. Chill for 2 hours. (pic 4-6)
5.Brush egg white on the log, and then roll the log in sugar. (pic 7-8)
6.Cut around 5mm thick and arrange on baking tray.Bake at 170℃ for 12 to 13 minutes. (pic 9-10)