Cowcake roll

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ANGEL CAKES WITH RAW MATERIALS: A, 48 GRAMS OF EGG CREAM, 72 GRAMS OF MILK, 100 GRAMS OF SALT, C, 220 GRAMS OF WHEAT FLOUR, 80 GRAMS OF SUGAR, 3 GRAMS OF TATA, 3 GRAMS OF MACKEREL, A, 6 GRAMS OF FISH POWDER, 24 GRAMS OF WATER, B, 75 GRAMS OF MILK, 56 GRAMS OF MILK, 75 GRAMS OF MILK, 13 GRAMS OF LACTATION, 130 GRAMS OF SUGAR, 11 GRAMS OF LIGHT CREAM

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ANGEL CAKE: 1, MIX PART A EVENLY. 2. FLOUR IS SIFTED AND ADDED TO ONE, EVENLY MIXED. 3 AND 35 G PASTE TO THE MACKEREL, EVENLY MIXED WITH SPOONS. 4. THE SUGAR IN SECTION D WAS ADDED THREE TIMES TO THE EGG CLEAR IN SECTION C AND SENT TO A WET HAIRBLE. 5. THE OVEN IS PREHEATED TO 170 DEGREES。

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6. Adding the haired protein paste to the bamboo paste (the protein paste is about twice the size of the peat paste) and mixing it evenly. 7. Load the bouquet and squeeze it on the toast. The oven is baked for about 20 seconds, and micro-inflation is sufficient。

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9. The remaining protein paste is added to the paste in two stages, with a graft. 10. Take out the bamboo paste and adjust the oven temperature to 150 degrees. 11, put all the mixed pasta on the raisins of the cows, and pull the piece of cake with a scratch。

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It will be in the middle of the oven for approximately 20 minutes, with a coloured back-turner, and in 20 minutes, the dish will be moved to the upper level, continuing to bake for about five minutes, with a soft hand and elasticity and without finger prints. When the furnace was out, a few strong shocks hit it, and it went cold on the net. 14. When the cake cools, the cake is removed from the paper and placed on a clean toast。

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A few light creams are distributed, plastered on the cake slices, and less cream at the 5 cm interface。

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PUDDING: 16, POUR WATER INTO A BOWL OF FISH GLUE, EVENLY MIXED AND USED IN FIVE MINUTES. ALL MATERIALS IN PARTS B AND B ARE MIXED AND INSULATED WITH HEAT TO FULLY MELT SUGAR. 18. THE INTRODUCTION OF FISH GLUE CONTINUES TO BE INSULATED AND HEATED TO MELT COMPLETELY. INVERTED IN A SQUARE MOUSSE CIRCLE, THE FREEZER FREEZES FOR 40 MINUTES AND THE GUN IS HEATED OFF AND CAN BE USED TO GROW THE PUDDING STRIP。

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Then put the pudding on the cream and roll the cake with a big noodle. Twenty-one, fixed five minutes later, turn the paper on。

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Twenty-two, roll up, enjoy your food! I'd like a friend to give me a compliment

Steps to be taken: Smuggle the surface of the egg for a while, so that the egg clears a bubble, adding a third of the fine sugar, and continuing to cause the protein to become thicker, and then a third of the sugar when the foam is thicker. Once again, when the protein is thicker and the surface is tattooed, one third of the remaining sugar is added. 2 Wet hair bubbles: egg purms have been mixed, small foams are increasing, and sizes are increasing until all foam whites are even as thin as cream, and when they pick up the egg with an egg, it is felt that the foams are flexible and the top is straight, but the tails are crooked and can be called 78 distributions or wet hair bubbles, which are suitable for angel cakes, cake rolls or cheese cakes; 3 dry hair bubbles: continuing to mix feels thicker and more resistance from an egg-breaker, at which point the egg twitches the egg, with a true part of the egg twitching, and the good egg is about four times the size, white and thin, which can be called a very large or rigid bubble. Many types of cake have been called to this stage. Caution: If the protein is in a thicker foam form (tamper) it is overstretched, so it is not easy to mix with the yolk paste, and there are lots of small and empty cake holes inside the baked cake, and the taste is poor. 5. Add tower powder or white vinegar or lemonade to the protein in order to balance its alkalinity. It's particularly important in angel cakes, because angel cakes are made only with protein, and if they're too alkaline, the baked cakes will be milky, they won't be white, and they won't taste well