Coffee stake cake rolls

(b) Eggs in the blending basin, mixed with fine sugar

(b) Heat in insulation, low-speed mixing of electro-pumpers, close to human temperature when the egg fluid is tested with its finger, and the mixing basin is removed from the heating pan

At this point, the egg fluid begins to turn white and is distributed at high speed with an eggbeater, at which point the egg fluid will decline continuously and quickly

(a) The fall in egg fluids has been slow and still insufficient

(a) Further hairing, with egg fluid written “8”, with the best state being that the egg fluid has a clear shape, a hardness that will not disappear for the time being, a fine body and a brightness

(b) Add coffee melted early with hot water

Scanning low-banded flour with rubber razors, which are quickly smoothed

(a) The early melting of butter when the powder is not visible, and the rapid mixing of the same with a razor

IN THE DISH 27*32CM, THE PRETENSES ARE CUT AND THE FOUR ANGLES ARE CUT TO MAKE THE PAPER AND DISH MORE RELEVANT

(b) Falling into the mixed paste, razing it with a razor and shaking the bubble on the mat

Put it in a 210-degree preheated oven, mid-level, up and down the fire, for about 10 minutes

A baked piece of cake is removed with paper, covered with a piece of paper above, and frozen

When completely cooled, the paper was torn down lightly

(a) Placing the cake piece on the coloured side upwards and cutting it into five equals

(b) The placement of ice in the pot and the insertion of appropriate water

(b) Placing the mix in ice water, with an egg-cutting device, to be distributed to 7 and (several confirmation of the condition of the bubble, do not overstretch the hair) to be added to the dissolved soluble coffee, which is then mixed up to 8 distributions

Scratching cream with thin coffee on the face of the cake

Split the cake pieces into 5 equals along the original cut marks and roll them from the point near the body

Put the rolled cakes in the middle of the flatboard (or cake tray)

(b) Placing cream pies at the opening of each roll of cake so that the cake rolls can be more closely combined and the remaining piece of cake rolled together into a tree stick

One cut at the end of the fifth piece of cake

Scroll it on the cake rolls, so that the cake rolls are attached to a full circle, then the cream pie that is squeezed from above is flattened with a machete, and a long strip of paper is rounded around the cake, and the tape is glued to the place and placed in the freezer

creams of cream and fine sugar are distributed in eight, half of the weight is in the middle of the top of the cake, the left hand rotates the table, the right hand wipes the cream with a machete, so that it is evenly distributed throughout the cake, the face of the cake is emptied from the point of view of the continuous adjustment of the machete, and the surface is emptied with extra cream. on the side, a small amount of remaining cream is drawn with a machete and painted on the side of the cake; the prominent cream on the cake is razed in the middle with a machete; 10-center marks are drawn with a cake specter; a circle line is squeezed along the edge of the cake with a bag with a round beak; hemispheric butter is squeezed on the outside of the top of each piece of cake, and a small hemispheric cream is laminated on the internal side; a coffee-formed cookie is placed on each large group of hemispheric cream; a specific reference: http://m.meishichina.com/blog/539874/#0-qzone-1-2966-d020d2a4e8d1a374a433f596ad1440 steps 25-32 in log

The freezer room is a little frozen and can be eaten in blocks