cake roll
VicentaLakin
Baking: 170 degrees mid-level, fire up and down, 1 to 2 minutes baked in pattern, 15 minutes baked in cakes: 25 *25 cm square moulds, colour drawing silica pads, silica ovens required: The temperature control of the oven, PE 5386, is accurate, the temperature difference is small and the colour is even; it shows the temperature, it feels useful, and it doesn't have to worry about the temperature set by the hand button
VicentaLakin
For the food that rolls up, humans are always more interested. Cake rolls wrap up the best, like burrito, sushi, oatmeal rolls, like all the food that rolls over can lock together, and when it bites, the sense of satisfaction from the spill is inexplicable! Every time you watch the West Pointer roll up the cake and cream behind the window, the whole heart seems to have been rolled away by it, with the eyes grazing at that layer and layer. On the way home in late autumn, the night shop, every time I see a cake shop at the dawn of the lights, I can't help but stop and think of myself making a cake roll to take care of my own
VicentaLakin
My sister-in-law came from Guilin to play in Guangzhou and, as soon as she entered the house, asked me to make a daiquiri cake, which she loved most, a soft cake body, purple bread, which contained cucumbers, meat pine, ham, food, though simple, but which was infinity, wooing and listening to me. Here, my cake rolls are honey twilight cakes, so they're particularly soft and sweet。
VicentaLakin
Green little car cream cake, left with green cream. It's natural to think of cake rolls. There's only a small amount of cream left. A small roll is enough. And suddenly, when I think of the tea and honey of the King, the eight-inch grill should have the right weight, and the tea cake and the green cream should match well. However, the wood has an eight-inch grill and a small plate of any size. All the gear was over the head, and no suitable alternatives were found. Some mourning, some discomfort. And suddenly there is an idea: why not make a small mold of tin paper, and wrap it around a small square dish? And it can be big and small and free. The paper is relatively low-intensity and can be placed in the oven's oven on three sides of the toaster. On the other side, there is little to rely on. A small toast box can help keep the paper wall straight. But the size of the box is light, and it may not be able to resist the power of the pasta to expand, and a little water in it would probably not be too problematic. That was a good idea, and it was time to accept the test of practice. Everything went well, a slight increase in size made the cake thinner, just like the small diameter rolls you wanted. It is good to see how it comes from making a small square dish. The need for a small square dish is again postponed indefinitely. The roll looks good, but it's not green enough, and I wonder if it's long enough to store it, or maybe it's not good enough, some oxidizing
VicentaLakin
Potatoes are rich in nectar, they are effective in removing free radicals from the body, boosting immunity, and they are beautiful in colour, wrapped in a cake roll. This cake roll is a little thin because it only uses three eggs, and my grill is 28 *35, and it's a little rough because of the high amount of potato pie. But it tastes good. It's not too dry for a cake roll to have a wet hair bubble, that is to say, lifting an egg-beater, and the proteins have a big bend, or they're too dry to roll up cake pieces。
VicentaLakin
Mr. Meng's cake roll looks beautiful. I just don't like the cream. I can't do it. The bouquet cakes, the remaining ones with the cream, do not seem much, but not much. Why don't you just use this cream and try to keep your eyes open for cake rolls? The cream is not thick enough, but it should also be thinly coated. Besides, I don't like that cream. It's like the first time. I don't like the smell of butter. The amount of weight that he wanted was converted, and he thought he had done it well. Later, after looking back at Mr. Meng's instructions, he found that he had made a big mistake at the outset. Turns out that Mr. Meng joined the melted butter after the first step of heating it, but he made his double mixed with the yolk at the beginning. There's cake in your mouth, and there's a bit of grief in your mouth, and I can't help but think, what's the effect of oil and oil
