Jell-O, pecan roll

pasta: first, the yolk, the proteins are separated into oilless and waterless cleanware. then the drop from the 25 g sugar is less than two to three minutes high-speed punching with an egg-beater to make the egg fluid slightly white and sticky. we're gonna need a low-speed mix. adding pre-settled peach mashed (which turns black when it's actually possible to use it, or if it's soft, it won't turn black). finally, the flour sifted up from the bottom. remember not to circle in case of noodles。

Protein: A low-speed blast of protein to a big foam to add a third of the remaining sugar, to continue to pass up to a second of the remaining sugar like soap foam, or to add the rest of the sugar when a little bit of the texture is drawn up, with a high-speed blow to pull up the hook. (wet pass)

(It is possible to fire 180 degrees on the pre-heat oven at this time) Oilpaper in the grill and trim. A third of the protein is added to the paste, softly plattered by a straight line (which will melt if the pressure is strong). And then all the mixed paste is poured into the protein in the same way that the cake is ploughed and the oven is poured into the oven with a little bit of vibration and a little bit of ablaze to level the surface. For about 15 to 18 minutes, you can observe changes in colour at any time, and you can adjust the temperature properly

The piece of cake is removed and the cake is immediately torn to shreds of oil paper around the cake and placed on the net, which can be covered with a piece of oil paper in case of wind drying. (but don't let the paper press directly on it) Wait until it's a little cold and it's right on top of the cake and it's right on the back of the oven, and it's right on the side. Squeeze the orange jam and wipe it with a machete. Cut it with a knife on the side of the roll, but do not cut it for a roll. Use a drum outside of the oilpaper, like a stick on the face, and drive the paper in front of the cake and wrap it in a freezer for half an hour