Kashida roll

By VicentaLakin

Kashida roll
The cake roll is also my favorite, which is that sometimes it's broken, and it's a three-prong formula today, and there's only two full eggs in the house, and one of the remaining karsta proteins, which goes with it, and it's very fine to bake it

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Steps for Kashida roll

  • Make Kashida roll step 0
    1
    i'll put 10 g white sugar on the plate to melt
  • Make Kashida roll step 1
    2
    Join the corn oil mix
  • Make Kashida roll step 2
    3
    Join the milk mix
  • Make Kashida roll step 3
    4
    Scan low powder
  • Make Kashida roll step 4
    5
    ♪ To the plumb-free greasy paste, spare ♪
  • Make Kashida roll step 5
    6
    the protein was added to 30 g of white sugar three times, with an electric omelet hitting the wet hair bubble
  • Make Kashida roll step 6
    7
    Get the yolk paste and the baron cream three times
  • Make Kashida roll step 7
    8
    Put it in a baker with oil paper and try to level the surface
  • Make Kashida roll step 8
    9
    Put it in a preheated oven, 180 degrees, mid-level, 20 minutes. When you're ripe, you're ready
  • Make Kashida roll step 9
    10
    When the cake cools, turn over and squeeze the cathedral sauce
  • Make Kashida roll step 10
    11
    Roll it up, put it in the freezer
  • Make Kashida roll step 11
    12
    I'm sorry

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