https://youtu.be/RIKmUHRwpSk
Braised eggplants with minced grass carp meat
Ingredients:
Knife Supreme healthy peanut blended oil
Eggplant 2 Nos.
Minced grass carp meat 0.5 catty
Garlics 1 No.
Bread crumbs 50g (about a bowl)
Chili 3 Nos.
Preparation:
1. Season the fish meat:
a. Tapioca starch 2 tbsp
b. Oil 1 tsp
c. Pepper 1/4 tsp
d. Light soya sauce 1 tsp
e. Oyster sauce 1 tsp
Stir in one direction with a pair of chopsticks for 5 minutes until it turns sticky.
2. Prepare tapioca sauce:
a. Tapioca starch 1 tsp
b. Sugar 1/4 tsp
c. Light soya sauce 1 tsp
d. Oyster sauce 1 tsp
Add in water 200ml, mix well.
3. Garlics, get them peeled.
Chili, remove anchors. Remove seeds. Divide each one into 2 shares vertically. Dice it.
Garlics, chop well.
Steps (List 1):
1. Heat up oil 150ml at medium flame in wok.
2. Add in garlics, deep fry at medium~low flame.
3. Garlics have been deep fried into yellow colour, pick them up immediately. Drain.
4. Plain wok, no oil, add in bread crumbs, add in oil 1 tsp. Fry at low flame until it is crispy. Turn to low flame, add in appropriate amount of chili cubes.
5. Add in:
a. Black pepper salt 0.5 tsp
b. Salt 0.5 tsp
Fry well. Pour into a bowl.
6. Eggplant, rinse with tap water. Dry with kitchen towel. Dice in thick cubes horizontally. Make 3 light cuts on the eggplant. Put little tapioca starch on it. Put fish meat on top, press well. Put on plate.
Steps (List 2):
1. Heat up the garlics oil at high flame in wok.
2. Add in eggplants, fish meat faces down, fry well.
3. Fish meat has been fried into golden yellow, flip over and continue frying.
4. Add in half of tapioca sauce, heat up at high flame until the sauce becomes thick and eggplant has been softly cooked.
5. Pick up eggplants one by one on plate. Pour little sauce on top of them.
6. Bread crumbs and garlics are to be mixed well, put on side of the eggplant and little on top.
7. Chili cubes, put on top of the eggplant.
8. Complete. Serve
帶子海蝦脆腰果
https://youtu.be/s2WWnRkL_CE
薑蔥炒蟹(點樣劏 點樣揀)
https://youtu.be/NaFAxiuZEV0
香酥排骨(海山骨)https://youtu.be/NaFAxiuZEV0
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https://goo.gl/cuyAZa hip🔥🔥🔥
🔥🔥I have more than 1000 movies🎬Everyone enters this URL 😁All can be viewed 🙏
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Typhoon Shelter Stuffed Eggplants🍆Crispy, Tender, Juicy, All in One Bite😋Incredibly Flavorful!
避風塘鯪魚肉釀茄子!
啖啖香脆輭滑多重口感!
好味到你唔信!
同時也有7部Youtube影片,追蹤數超過61萬的網紅{{越煮越好}}Very Good,也在其Youtube影片中提到,⬇️⬇️English recipe follows⬇️⬇️ 上湯龍蝦伊麪 材料: 龍蝦1隻 伊麪3個 清雞湯1升 牛油2粒 處理: 1. 龍蝦,先放尿,用牙籤從尾部中間戮一下,放出尿液,打直1開2。 2. 龍蝦頭部,除去腸及鰓。 3. 龍蝦腳,用剪刀剪去。 4. 龍蝦,開住水喉,沖洗乾淨,放碟...
flip vertically 在 肥媽 Maria cordero Facebook 的最佳解答
今日教大家煮
📌香草焗龍蝦
📌Butterfly cut 牛柳
📌花膠冰糖燉雪梨
🦞🦞🦞🦞🐄🐄🐄🐄(只限香港)
龍蝦尾凍肉資料👉https://bit.ly/3adssZ3
Whatsapp🔻90386920
🔻🔻🔻🔻🔻🔻🔻🔻🔻🔻🔻
SANISWISS 🇨🇭消毒除油除味(只限香港)
Whatsapp🔻https://wa.me/message/CTVOSX4BRU5PP1
✨✨✨✨✨✨✨✨✨✨
20201226 live Recipe ❤️❤️❤️
特別鳴謝Easycook 義工團😘😘😘
香草焗龍蝦及配菜
材料
📌 急凍龍蝦尾4隻(用雙手揸住龍蝦尾的兩邊屈幾下將它屈鬆像按摩一樣. 再用尖嘴剪刀在龍蝦尾的”背部”正中間位剪開殼,一直剪到最尾一格只要剪小小便停. 然後用手指伸入龍蝦尾的”底部”用力頂龍蝦肉出來,直至到尾段停止)
調味及醃料
📌 百里香
📌 黑胡椒少許
📌 鹽少許(不要太多因爲海鮮本身已經有咸味)
📌橄欖油少許
餡料
📌 鷹嘴豆- 1 罐(瀝乾水,用鑊漢乾。如果用生的豆,要浸過夜後及煮淋)
📌 菠菜或其他綠色菜用來做餡料的封口
配菜材料
📌矮瓜(茄子)一條(垂直切四片長片再在意中間打橫對半切)
📌車厘茄(對半切)
📌蒜蓉(素食者可用其他香草代表替)
📌 芝士(任何芝士都可以)
📌 鹽少許
📌 黑胡椒粉少許
做法
1.在每隻龍蝦尾的肉上面放些百里香再撒上黑胡椒粉和小小鹽調味。在上面噴少許橄欖油。
2.將鷹嘴豆塞入每個龍蝦尾的空殼中, 用菠菜做封口塞住那些鷹嘴豆餡在內
3.將塞好餡料的龍蝦尾放在氣炸鍋中, 用200°C焗9分鐘, 如果想脆些就焗10分鐘
4.配菜方面: 在焗架上, 放上茄子片再放車厘茄在面, 鋪上蒜蓉(如素食者可用其他香草代替)再在上面鋪上芝士,加少許鹽和黑胡椒粉調味,然後焗10分鐘。也可以選擇”煎”. 食用前先噴些橄欖油在面。完成。
(YouTube video starts at 7:40.)
Ingredients:
Lobster tails - 4 (Flex each lobster tail 5 times to massage it by holding both ends, cut the center of the top shell all the way to the fin with a pair of scissors, and stick a finger underneath the shell to loosen the meat, and gently place the meat on top of the shell. Pat dry.)
Seasoning ingredients:
Thyme - 4 small branches
Black pepper - to taste
Salt - to taste (but not too much because seafood has its own saltiness)
Olive oil
Stuffing ingredients:
Chickpeas - 1 can (drain out the water and pan fry a bit for drier texture or buy raw, soak overnight and cook until tender)
Spinach - or any greens to stuff the lobster tails
Side dish ingredients:
Eggplant - 1 (sliced vertically and into halves)
Cherry tomatoes - cut into halves
Garlic - minced or use herbs for vegetarian
Cheese - of your choice
Salt - to taste
Black pepper - to taste
Methods:
1. Place a branch of thyme on each of the lobster tails. Sprinkle with black pepper and salt to taste. Spray a layer of olive oil on top.
2. Stuff each lobster tail with chickpeas inside the hollow shell. Seal off the stuffing with spinach.
3. Place stuffed lobster tails in the air fryer and cook for 9 minutes or 10 minutes for crispier texture at 200C (392F).
4. On a rack, place eggplant slices, cherry tomato, minced garlic or herbs for vegetarian, sprinkle cheese on top, add salt and black pepper to taste, and air fry for 10 minutes. Optional to bake, or pan fry them. Spray a layer of olive oil before serving.
✨✨✨✨✨✨✨✨✨✨✨✨✨✨
花膠冰糖燉雪梨
材料:
韓國雪梨(大) 1個
細花膠筒 6、7條
川貝粉/碎 少量
冰糖 2粒
滾水 1/3杯
做法:
1. 花膠在前一晚預發:
花膠用水沖洗,然後放入滾水中、放入薑、酒一同煲至冧身後取出,洗乾淨花膠肚,用清水浸一晚,瀝乾水分備用;
2. 雪梨批皮、去心、切粒,放入燉煲內,加入沖洗過的冰糖、川貝粉花膠和杯1/3杯滾水,燉1至1個半小時便可食用。
English Version
Double Boiled Fish Maw “Chuan Bei“ with Pear and Rock Sugar
(YouTube video starts at 0:17.)
Ingredients:
Fish Maw - 3 (Soak overnight in a pot of boiled water with ginger and 1 tbsp of cooking wine. Put weights on top of fish maws to avoid floating. Rub clean the interior of each fish maw.)
Asian pear - 1 (Peel the skin, and diced into cubes.)
Chuan Bei powder - or crushed into powder
Rock sugar - 2 small pieces (Washed)
Hot water - ½ cup
Methods:
1. In a double boiler ceramic pot, add in Asian pear cubes, rock sugar, fish maw, and “Chuan Bei” powder, and put in the double boiler.
2. Cook for 1 hour.
✨✨✨✨✨✨✨✨✨✨✨✨
Butterfly Cut牛柳
材料
📌 厚切牛柳1件
📌 黑胡椒適量
📌 鹽適量
📌 橄欖油少許
📌 牛油少許
📌 蒜頭1粒
📌 Rosemary一小棵
醬汁材料
📌 黑胡椒少許
📌 柚子芥辣少許
📌 麵粉少許
📌 牛奶半杯
📌 水少許
📌 白醋少許
做法
1. 牛柳中間切開一半,但不要切到底,之後兩邊打開,做成蝴蝶形狀。
2. 準備碟,加入黑胡椒,鹽,把牛柳兩邊醃好。
3. 燒紅鑊,一定要燒紅,加入橄欖油,牛油,之後猛火煎牛柳,牛柳落鑊後不要郁動牛柳,直到煎到脆面,大約1分鐘,之後反轉再煎,放入蒜頭。按照自己喜歡熟度,上碟。
4. 鑊上放入rosemary稍為煎一煎,之後連同蒜頭放在牛柳上。
5. 鑊不用洗,稍為放涼,之後逐樣把醬汁材料一一落鑊煮滾,再加入碟上牛柳的肉汁一起煮滾,到自己喜歡的杰度熄火,最後把醬汁淋在牛柳上即成。
English Version
Butterfly Cut Beef Tenderloin
(YouTube video starts at 23:10.)
Ingredients:
Beef tenderloin - (butterfly cut by slicing the tenderloin in the middle. Make sure both sides are equal in thickness but DO NOT cut through. Spread both pieces out in the shape of a butterfly. This will cook evenly without overdone.)
Seasoning ingredients:
Black pepper - to taste
Salt - to taste
Olive oil
Butter
Garlic - 1 clove (Only remove the outer layer of the skin. Keep the papery skin intact.)
Rosemary - 2 sprigs
Sauce ingredients:
Black pepper - whole pieces
Yellow mustard with seeds - 1 tbsp
Milk - enough to make a sauce
All purpose flour - enough to thicken sauce
White vinegar - to taste (for tangy sour taste)
Salt - to taste
Sauce from the resting tenderloin
Hot water - to adjust the consistency of the sauce if necessary
Methods:
1. In a plate, add in black pepper, salt, and place one side of the butterflied beef tenderloin to marinate. Flip and marinate the other side.
2. Heat up a pan to very hot on HIGH heat. Add in olive oil, butter, beef tenderloin, and DO NOT touch it. Let it sit and sear to seal in the moisture.
3. Flip to the other side and do the same.
4. Add garlic and rosemary sprigs to the pan.
5. Remove the tenderloin once it reached your desired doneness. Transfer to a plate for it to rest and spoon hot butter over the tenderloin to baste it.
6. In the same pan with the leftover butter, add in whole black pepper, yellow mustard, a bit of all purpose flour, white vinegar, sauce from the resting tenderloin, and mix well. Set aside to serve with tenderloin.
flip vertically 在 {{越煮越好}}Very Good Youtube 的最佳解答
⬇️⬇️English recipe follows⬇️⬇️
上湯龍蝦伊麪
材料:
龍蝦1隻
伊麪3個
清雞湯1升
牛油2粒
處理:
1. 龍蝦,先放尿,用牙籤從尾部中間戮一下,放出尿液,打直1開2。
2. 龍蝦頭部,除去腸及鰓。
3. 龍蝦腳,用剪刀剪去。
4. 龍蝦,開住水喉,沖洗乾淨,放碟上。
5. 撲少許生粉在龍蝦肉上。
6. 清雞湯內加入雞粉1茶匙。
烹調:
1. 大火在鑊中燒熱油3湯匙。
2. 放龍蝦,生粉面向下,開始炸。
3. 加入牛油增加香味,繼續炸。
4. 另一邊,大火煲滾1鑊水,準備淥伊麪。
5. 龍蝦,一面已炸至金黃色,反轉繼續炸。
6. 龍蝦已炸好,倒去鑊中的油。
7. 加入雞湯700毫升在龍蝦中,冚蓋煮滾。
8. 另一邊,水已煮滾,放伊麪煮至軟身,擎乾水,放入龍蝦的鑊內,龍蝦放在伊麪上,煮2分鐘,讓麪吸收湯汁。
9. 完成,上碟,可享用。
Lobster E~fu noodles in chicken broth
Ingredients:
Lobster 1 No.
E~fu noodles 3 Nos.
Clear chicken broth 1L
Butter 2 Nos.
Preparation:
1. Lobster, release its urine. Use a toothpick pinching vertically at the middle of its tail to release the urine. Divide it vertically into 2 shares.
2. In the head of lobster, remove its intestines and gills.
3. Feet of Lobster, cut by a pair of scissors.
4. Lobster, rinse thoroughly under running tap. Put on plate.
5. Put little tapioca starch on the flesh of lobster.
6. Put chicken powder 1 tsp in the clear chicken broth.
Steps:
1. Heat up oil 3 tbsp at high flame in wok.
2. Put lobster, side of tapioca starch faces down, start deep~frying.
3. Put butter to enrich flavor. Continue deep~frying.
4. On the other side, heat up a wok of water at high flame. Get ready to cook the noodles.
5. Lobster, one side has been deep~fried into golden yellow, flip over to continue deep~frying.
6. Lobster, has been deep~fried well, pour away oil in wok.
7. Add chicken broth 700ml into the lobster, cover up the wok and wait for boiling up.
8. On the other side, water boils up. Soak the noodles until it turns soft. Hang dry. Put it in the lobster. The lobster is to be put on top of noodles. Cook for 2 minutes, so the noodles can absorb the flavor of soup.
9. Complete. Put on plate. Serve.
清蒸?魚咀?https://youtu.be/PpgWf-CkKcs
蒸急凍魚?
https://youtu.be/ELwNIrzBz9k
急凍石斑柳?蒸魚
?youtube熱爆影片?https://youtu.be/HpvyluPK92g
超級市場?急凍鰈魚?蒸https://youtu.be/AZWddOO8xmo
蒸/煎 比目魚?https://youtu.be/lMBb_Ngu9DQ
龍蝦芝士脆麵https://youtu.be/CgJYJFFlqwk
大蝦球芝士脆麵https://youtu.be/fcCRBNVxpXs
?海鮮??( 系列)播放清單
https://www.youtube.com/playlist?list=PLkU_SdeTtB_Q4NYniB9x0-Foi8weCFg61
?這系列全部影片都有中英文翻譯
Lobster Noodles? How to Prep Lobsters?How to Avoid Soggy E-Fu Noodles ❗
龍蝦麵?怎樣處理龍蝦?怎樣防止伊麵過淋❗
Lobster Noodles
flip vertically 在 {{越煮越好}}Very Good Youtube 的最讚貼文
⬇️⬇️English recipe follows⬇️⬇️
瓜衫南瓜湯
材料:
瓜衫魚1斤
南瓜1斤
薑1舊
處理:
1. 瓜衫,打鱗,清除內臟,清水洗乾淨,擎乾水。
2. 薑,去皮,拍鬆。
烹調:
1. 大火在鑊中燒熱油1湯匙。
2. 另一邊,大火煲滾水1升半。
3. 放魚及薑落鑊,一面煎至金黃色,反轉魚繼續煎。
4. 魚,兩面已煎至金黃色,水亦已煲滾,灒滾水在魚內,大火滾起,滾15分鐘。
5. 南瓜,刮去囊,打直切開幾舊,刨去皮,切細舊,放入煲。
6. 魚湯已滾了15分鐘,用隔篩過濾魚湯在南瓜內。
7. 魚湯,大火煲10~15分鐘。
8. 南瓜已煲腍。
9. 完成,倒入大碗內,可享用。
Japanese threadfin bream pumpkin soup
Ingredients:
Japanese threadfin bream 1 catty
Pumpkin 1 catty
Ginger 1 No.
Preparation:
1. Japanese threadfin bream, get it scaled. Remove its intestines. Rinse thoroughly. Hang dry.
2. Ginger, get it peeled. Beat well.
Steps:
1. Heat up oil 1 tbsp at high flame in wok.
2. Heat up water 1.5L on the other side.
3. Put fish and ginger in wok. One side has been fried into golden yellow, flip it over and continue frying.
4. The fish, both sides have been fried into golden yellow, water boils up. The wok, turns to high flame, pour boiled~up water in it. Heat up at high flame. Cook for 15 minutes.
5. Pumpkin, remove the seeds. Cut vertically into several pieces. Get it peeled. Cut into small pieces. Put into pot.
6. Fish soup has been cooked for 15 minutes, filter it into the pumpkin.
7. Fish soup, boil it at high flame for 10~15 minutes.
8. Pumpkin, has been softly boiled.
9. Complete. Pour into a big bowl. Serve.
??魚湯(系列)播放清單
https://www.youtube.com/playlist?list=PLkU_SdeTtB_TD4I1fvOtlwZG1GLpRdzH-
?這系列全部影片都有中英文翻譯
旅行.酒店.行街.去玩(系列)播放清單
https://www.youtube.com/playlist?list=PLkU_SdeTtB_S7NRTYaeYtzehOoboYigzJ
?這系列全部影片都已有中英文翻譯
Japanese Threadfin Bream Soup with Pumpkin?Incredibly Aromatic, Smooth & Nourishing?
瓜衫魚南瓜湯
無比香濃及富營養
Fish Soup with Pumpkin¹¹
flip vertically 在 生かし屋 IKASHIYA CULINARY ART Youtube 的最佳解答
シンプルな基本の表巻きロールケーキの作り方と巻き方です。
別立てで仕上がりはしっかりしっとりめの配合になっています。
比重について
■容量の分かっている容器にすり切りって100mlあたりのグラム数を計量(例:130mlに50g→50÷1.3=38.46...)
■容器の容量は水をぎりぎりまで入れて重さをはかると分かります(必ずしも表記通りの容量とは限らないため)
■どのくらい空気が入っているかの目安になるため、
・基準より重い(44g/100mlなど)なら混ぜすぎて気泡が潰れている状態→ずっしり仕上がる
・基準より軽い(32g/100mlなど)なら混ぜ不足で空気が多い状態→軽すぎてパサパサに
■卵の個差や生地の状態で前後するので目安です
主な道具・材料↓
薄力粉(ドルチェ)
https://amzn.to/3gYRoGu
27×27cm ロールケーキ天板
https://amzn.to/3gWzhkx
テフロンベーキングシート
https://amzn.to/2YanOpb
カード
https://amzn.to/3h1diZZ
カステラナイフ
https://amzn.to/30bAsXu
ーーーーーーーーーーー
【材料】
27×27cm
(今回の分量/190℃14分)
・卵黄 4個分(75g)
・グラニュー糖 15g
・水あめ 23g
・牛乳or豆乳 25g
・サラダ油 15g
・ブランデー 2g
・卵白 3個分(102g)
・グラニュー糖 32g
・薄力粉 45g
・生クリーム 200ml
・グラニュー糖 16g
・ブランデー 1g
24×24cm・27×20cm
(24cmは巻きやすいようちょっぴり薄め/190℃13分)
・卵黄 3個分(56g)
・グラニュー糖 11g
・水あめ 17g
・牛乳or豆乳 19g
・サラダ油 11g
・ブランデー 1.5g
・卵白 2個+1/3~1/4個(76g)
・グラニュー糖 24g
・薄力粉 34g
・生クリーム 150ml
・グラニュー糖 12g
・ブランデー 0.8g
【準備】
・型にオーブン用シートを敷いておく
・湯専用のお湯(70℃程度)を用意する
・薄力粉はふるって使う(事前に計量してすぐふるえるようにしておくorふるっておく)
・オーブンを190℃に予熱する
【作り方】
1. ボウルに卵黄4個分(75g)を溶き、グラニュー糖15g・水あめ23g・牛乳or豆乳25g・サラダ油15gを混ぜる
2. 70℃程度のお湯で湯煎にかけながら混ぜ、37℃くらいまで温めてブランデー2gを加え混ぜる
3. 別のボウルに卵白3個分(102g)・グラニュー糖32gを合わせて角がお辞儀するくらいまで高速めで泡立てる
4. 低速に切り替えてゆっくりと動かし2分ほど丁寧にキメを整える、最終的に角が立つ
5. 卵黄側にメレンゲを3回に分けて加え、その都度ダマっぽさがなくなるまで泡立て器のワイヤーで切るイメージで混ぜる
6. ダマっぽささえなくなれば混ざりきってない状態でも次のメレンゲを加え、全て加えたら薄力粉45gをふるい入れる
7. ヘラに持ち替えて切るようにさっくりと混ぜ、粉っぽさがなくなって生地にツヤで出たら混ぜ終わり
8. オーブン用シートを敷いた天板に流し、まず角まで生地を行き渡らせて表面を平らに均す(カードorパレットナイフorヘラ)
9. 190℃のオーブンで14分焼き、焼き上がったら2回ほど落として蒸気を抜いて冷ます(時間を置く場合は冷めたらラップをかける)
10. ボウルに生クリーム200ml・グラニュー糖16g・ブランデー1gを合わせ、氷水に当てながら軽く角が立つまで泡立てる
11. 生地を裏返して十分な長さのオーブン用シートの上にのせ、巻き終わりを斜めに切り落とす(巻き始めも好みで垂直に切り落とす)
12. 立てた生クリームをのせて全体にのばし、中心に多くクリームをもってくるなら手前1/4を少し高くする(カードorパレットナイフorヘラ)
13. 手前からまず芯を作るように巻き込み、1周巻いて手前のオーブン用シートを巻くようにかける
14. 下のオーブン用シートを奥にひっぱりつつ、巻き終わりのオーブン用シートの上からカードや定規を当てて手前に力をかけて締める
15. 冷蔵庫で1~2時間馴染めせたら、温めた包丁で(お湯で温め水気をしっかり拭ってから)カットして出来上がり
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↓using translation software.
[Material]
27 x 27 cm
(This time, the amount/190 ° C for 14 minutes.)
・4 egg yolks (75 g)
・Granulated sugar 15 g
・23 g starch syrup
・Milk or soy milk 25 g
・Vegetable oil 15 g
・Brandy 2g
・3 egg whites (102 g)
・Granulated sugar 32 g
・Cake flour 45 g
・Heavy cream 200 ml
・Granulated sugar 16 g
・1 g brandy
[How to make]
1.Dissolve 4 egg yolks (75 g) in a bowl, and mix 15 g of granulated sugar, 23 g of starch syrup, 25 g of milk or soy milk, and 15 g of vegetable oil.
2.Add hot water of around 70 ° C and mix it while warming it. Warm it up to around 37 ° C then add 2 g of brandy and mix it.
3.Combine 3 egg whites (102 g) and 32 g of granulated sugar in a separate bowl and whip at a high speed until the peaks bow.
4.Turn it to low speed and move it slowly to adjust the texture carefully for around 2 minutes. In the end, it will form peaks.
5.Add the meringue to the egg yolk side in 3 steps. Mix it with a wire of a whisk until the lumps disappear each time you add it.
6.If there are no lumps, add the next meringue even if it is still unmixed. Sift in 45 g of weak flour after adding everything.
7.Switch to a spatula and lightly mix it as if cutting it. Mix it when the powdery feel is gone and the dough becomes glossy.
8.Pour it on a baking sheet covered with baking paper. First spread the dough to the corners and flatten the surface (Card or palette knife or spatula).
9.Bake in the oven at 190 ° C for 14 minutes. After baking, drop it twice to remove the steam and let it cool (If leaving it for a while, cover it with a plastic wrap after it cools down.).
10.Mix 200 ml of fresh cream, 16 g of granulated sugar and 1 g of brandy in a bowl. Whip it lightly until it peaks while putting it in ice water.
11.Flip the dough over and place it on a sheet of baking paper of sufficient length. Cut off the rolled end diagonally (Cut it vertically at the beginning if you'd like.).
12.Place the whipped cream on top and spread it all over. If you want more cream in the center, raise the front 1/4 a little (Card or palette knife or spatula).
13.Roll it from the front so that the core is formed. Roll it around and cover it with the baking sheet from the front like you roll it.
14.Pull the lower oven sheet to the back, put a card or a ruler on top of the oven sheet at the end of the roll, and apply force to the front to tighten it.
15.Let it sit in the fridge for 1 ~ 2 hours then cut it with a warmed knife (Warm it in hot water and wipe the moisture well.) and it will be complete.