Cake rolls with stale stripes

AT THE END OF THE SUMMER, THE HOT SUMMER WAS OVER, BUT WHEN THE AUTUMN TIGER CAME, IT WAS HOTTER, AND THE WEATHER, WHETHER IT WAS DOING SOMETHING, OR SWEATING, WAS WORSE TO EAT ANYTHING, AND BAO LOOKED AT A CAKE ROLL FROM A LOCAL CAKE SHOP, AND I LOOKED AT IT, IT WAS JUST A COLORED, GREEN CAKE ROLL, AND IT WAS QUITE ATTRACTIVE TO LOOK AT IT. BUT WE DON'T EAT N-PLUS CAKES, WE GO HOME AND MAKE OUR OWN SWEET CAKES, AND I USE SCAB OIL, NATURAL PIGMENTATION, TOO MUCH TO WORRY ABOUT, SO THIS WEEK'S CAKE VARIETIES WILL BE DECIDED, AND WE'LL EAT A FRESH VERSION OF THE SCAVENGING CAKE ROLLS, MAKE IT OURSELVES, MAKE IT, MAKE IT. IN FACT, THE CAKE ROLLS ARE A VERY BASIC PRACTICE, AND THE ONLY HARD THING IS ON THE ROLLS, THEY'RE SMALL, THEY'RE WRAPPED IN TIN PAPER FOR 30 MINUTES, AND NATURALLY THEY'RE ROUND, AND THEY'RE BEAUTIFUL, SO DON'T BE AS TIGHT, AS I USED TO BE。