Cherry cake rolls
By VicentaLakin
BECAUSE OF CHERRY. DON'T GET GREEDY. IT'S TOO MUCH CHERRIES IN THE SPRING TO FREEZE. AND WASTE ENERGY TO MAKE JAM. KEEP MAKING SNACKS. THE CAKE ROLLS ARE MADE AT NIGHT. GET UP EARLY IN THE MORNING AND GET READY FOR THE DRAWING. ONLY ONE CUT LEFT TO EAT EARLY. THEN I'LL PACK THEM AND SEND THEM TO THE KIDS. THE KID SAID, "THE PK CAN BE SOLD WITH TASTE AND FACE." HA HA. LISTEN SO HAPPY. IT'S REALLY VERY DELICATE. TASTES GOOD, AND SWEET CHERRY SAUCE. YOU CAN EAT WITHOUT FRIENDS:
- sweet and sour
- baking
- three-quarters of an hour
- ordinary
Steps for Cherry cake rolls
1
Milk, sugar, yolk fluids are mixed and evenly integrated into yolk
2
It's fine to put it in an oil-free and water-free container
3
You can do it with a couple of times
4
Put the grease on the grill and put it in a good egg paste
5
The oven heats up 180 degrees to about 140 degrees in about 15 minutes
6
I'll cut the oil paper out of the oven and I'll cut a couple of equal blades
7
The cake's cold and the cherry sauce is covered
8
IT'LL BE FINE IF YOU WRAP IT IN NEW PAPER