My husband's favorite breakfast, two slices plus a cup of coffee, and sometimes he takes it to work, and the result is that the whole book is stolen.Come back and throw a sentence: wife, breakfast is gone! Throw me a black line: it stinks again!

WHAT YOU NEED

Ingredients

90 grams of flour
75 ml of odorless vegetable oil
75 ml of milk
A little bit of spice.
Five eggs
3 grams of flour
3 grams of tofu
A little salt.
100 grams of fine sugar
150 grams of nuts
130 grams of salted butter
45 grams of flour

How TO MADE Swiss roll of walnuts

Steps 1 to 4

1. The oven is preheated at 180 degrees.

2. Cut the walnuts into small pieces, bake them in a 180-degree oven for about 10 minutes, take them out and let them cool for use.

3. Prepare two clean containers without oil or water and mix them evenly with one gallon of olive oil, milk, vanilla extract and egg yolk.

4. Add the sifted flour and the baked dough and stir in one direction until there are no grains.

Steps 5 to 8

5. It's a bubble, not a particle!

6. Another container, protein garata powder and salt.

7. Add fine sugar three times, and beat the protein to a slightly dry, moist hair (solid but with some fluidity)

8. Take one-third of the protein and the egg yolk and mix evenly, cut and stir, don't mix in circles, it's easy to lose the protein!

Steps 9 to 12

9. Pour the finished egg yolk back into the remaining protein and cut evenly.

10. The rectangular toaster is covered with a piece of baking paper on all sides and on the bottom, and the inner size of the toaster I used is 235 mm x 335 mm x 35 mm.

11. Pour the cake paste into the baking tray, flatten it, and shake it lightly to remove the large bubbles

12. 15 minutes, the oven temperature will vary slightly from house to house, 15 to 20 minutes is needed, the first baking can be observed through the glass of the oven door, when the height of the inflation, exceeds the oven and presents a brown color

Steps 13 to 16

13. When the oven rings, you can take it out, shake it lightly on the table, and blow off the air from the cake.

14. Lay a piece of baking paper on top and put the plate on the table.

15. Remove the pan.

16. Tear off the baking paper from the bottom of the plate and wait for it to cool completely.

Steps 17 to 20

17. Butter and sugar powder

18. Electric egg-laying machine, white to off-white

19. First thinly coat the spread with a layer of butter, then evenly spread the fully cooled walnuts

20. Slightly crush the walnuts so that they stick to the thin butter, then apply the remaining butter evenly on the walnuts

Steps 21 to 24

21. Start rolling! Put a stick of flour under the short-edged baking paper.

22. Lift the paper slightly inward.

23. The paper is pushed forward, and the paper is rolled little by little into the rolling stick while pushing.

24. Scroll to the end

25. Loosen the chopsticks.

26. The excess paper is wrapped in a cake roll, refrigerated for at least half an hour, and the slices are removed for consumption.

27. Remember to close the refrigerator when you put it down.