Two-colour cake rolls with a pan
By VicentaLakin
i love cakes, but i can't afford to beat an oven home – it's too deep, it's too deep – so i'm not ready for this, so i'm looking for pot cakes, all kinds of references, practices, finding dolls' versions of pot cakes fit for new hands that don't have precise measurement tools, which are simple, they're common spoons, and if the proteins pass out well, they're 100% successful. so this two-colour cake roll is based on her square. i'm here to take a picture of it, and if you don't know, look at the doll's recipe. if everyone understands that the cake is made, just skip it. hey, hey, i was hoping to share it with more friends, think how urgent i was to know the details! the basic cake was made a lot of times, and i wondered if i could roll up a cake roll myself. it's so much fun to make it, but it's so easy to eat, especially when there's kids in the house, and all the additives that are bought outside are scary. so let's do it
Recipe Recommendations
- milk fragrance
- braised
- several hours
- ordinary
Steps for Two-colour cake rolls with a pan
1
Eggregated yolk separated. That's the way I do it
2
Prepare a oil-free, water-free container (which guarantees no oil or water, and a little water will fail the protein) and throw a hole in the egg head down and pour out the egg clean. It will be easy to shake it. The yolk is placed in another clean container. All four eggs are separated. Okay
3
Add a spoonful of sugar to the yolk, so it melts. It's easier to mix with sugar
4
Six spoons of milk
5
Add three spoons of edible oil
6
Sift into three spoons of flour, a little salt, a bit of mixing. Note that the flour here is three spoons of celibacy and is sifted with tools like a sift, so that it is not easy to block and it's delicate. And the original formula put a little powder on this step, and I didn't eat it
7
A smooth yellow paste
8
A little salt, a drop of white vinegar, then a spoon of sugar
9
Hit the protein more dense, add a spoon of sugar, and keep going
10
Just a little bit longer, but the eggbeater starts the protein, and there's a straight triangle, the button won't fall out, and the protein is ready. We can't fight any more here
11
Put a third of the hairy protein in the yolk paste. It's a tangle. Up and down, but you can't circle, and the bubbles are gone
12
Smash it and then put it in a third of the protein
13
Pour the condensed egg paste into the remaining protein and mix it evenly
14
You've got a good egg paste
15
I'll dry the pot, put a thin oil on it, put a lid on it, cook the key. I'll jump to the thermostat
16
Put the egg paste in a pre-heated electric cooker, use a rag-matter hand, take up a few large bubbles in the electric cooker. Ping
17
Put the lid on, put down the cook key, and then jump to the warmth, then put a clean cloth on the vent, tweak it for 20 minutes, then press the boiler key, jump to the warm, then rub the towel for 20 minutes
18
You can make a spoonful of salad sauce, mix it with meat pine, make a meat pine sauce
19
That's what it looks like. Usually it's ripe. If you're not sure, you can insert a dry toothpick into the cake
20
Put a lap around the cake with toothpicks, and put it on the table that's laid
21
Cut through the middle of the side of the cake with a knife. Snippets
22
Remove the four sides of the cake piece with a knife
23
On the cut, put on the corset sauce and pull up the muscular film, and then pick it up with the muscular film
24
Another piece of cake was rolled up in the same way and placed in the freezer safe in a shape of about an hour. Because the bottom of the cake is baked on the bottom of the pan, so it's dark and it's a little curvature. The pasta is on it. Volume
25
When it's qualified, take it out of the fridge
26
Slice, set, you can eat. Be careful with the slices. Don't crush them
27
Isn't it beautiful