It's an original chili roll

By VicentaLakin

It's an original chili roll
Soft, wet rolls, especially bare rolls, which I used to serve my family and friends, especially those I liked, and you're gonna have to wait for a good picture and forget to get a cup of coffee

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Steps for It's an original chili roll

  • 1
    Add corn oil and milk
  • 2
    Every time you add a raw material, you mix it evenly
  • 3
    I'm gonna re-screen the low-banded flour
  • 4
    Put low-banded flour in the eggbasket and mix it up like you can't see it dry. Pink
  • 5
    PUT THE YOLK IN THE PASTE, MIX IT WITH A Z WORD. REMEMBER NOT TO CIRCLE, SO THAT THE FACE DOESN'T GET CRAMPED
  • 6
    The mixed yolk paste will be put aside for 170 degrees and 10 minutes
  • 7
    Take the protein out of the fridge and add a few drops of white vinegar or lemon juice to the fish eye and add the first sand. Sugar
  • 8
    Keep going until you can see a shallow trail
  • 9
    Mid-speed until the protein becomes thin, and when the big hook turns off, the protein cream means it's ready
  • 10
    Put a half of the protein cream in the yolk paste, flip it from bottom to bottom with a hand-pumper
  • 11
    And then you pour the mixed paste into the protein. Frost
  • 12
    A golden dish of 28, 28, 28, from a 20-centimeter height into the mausoleum
  • 13
    Send it to the oven
  • 14
    The top color is perfect for tearing out the oilpaper, slashing the cake with a knife between the dark and white sides by about a centimetre
  • 15
    We'll wrap it in paper, we'll freeze it and cut it
  • 16
    It's perfect to cut the cut side with a baker's bread knife
  • 17
    It's perfect to see the face from afar
  • 18
    It's perfect to be close
  • 19
    It's perfect to be close
  • 20
    It's perfect to see the face from afar

    • It's an original chili roll Make Tips

    For information only, please adjust to the temperature of your oven

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