關於 something sticky top 7 ，我們在網路上蒐集到這些相關的討論、資訊與評價

【我親愛的Zoom視訊客人們】
To My Dear Zoom Clients

我忍了真的⋯⋯真的⋯⋯很久，今天過後實在忍無可忍，一定要叮嚀所有過去和未來的客人們。

我年紀很大了，受不了太大的刺激。

拜託，你們可以Zoom好來嗎？😓😑

一、Zoom視訊的視角 = 拍護照照的視角

護照自2020年起就已成為古董，但大家這一生應該有拍過證件照吧！

對了，就是要頭髮整齊，讓我看到你的雙耳、雙眼、鼻子、嘴巴、頸項和肩膀，到胸部。

我批八字時，需要看整個面相。不要讓你一半的臉掉出鏡頭外，這樣很像鍾無艷，也不要嘴巴不見掉，這樣我很像在跟一條羅漢魚視訊。

我看面相包括看你的嘴巴、牙齒和說話時的嘴形。是的，看相就是需要那麼仔細。

如果你的螢幕太低，那就找書本或舊報紙，把螢幕墊高一點。別讓我整一個小時半只看到你的雙下巴，會把你的面相比例給看錯。

不要一直告訴我不好意思，方法是人想出來的。

•

二、光線

太暗，我看你如見鬼。
太亮，我會看不清你的膚色。
拉開窗簾，不要背向陽光。
有必要的話，就直接開燈！

•

三、勿放什麼椰樹沙灘/金門大橋的虛擬背景圖

什麼虛擬背景圖都不要放啦～

我的家美最重要，我不在乎你的家美不美，我只是來看命的。

如果你的Wi-Fi不是很強，電腦功能不是很厲害，這類的虛擬背景圖會讓你的視訊畫面卡卡的。

有時你轉個身，整個右邊不見了，或部份的頭髮少了，讓我覺得我好像在看恐怖片，嚇人啊～

•

四、環境和聲音

有些海外客人其實非常用心。為了與我視訊，特別去買有麥克風的耳機🎧，讓我能更清楚的聽到他們的聲音。😍

沒有使用耳機和麥克風的客人，往往他們的聲音會有種空氣般的回音，如果他們本身講話又小聲，我的耳機聲量開滿，我還是聽得滿辛苦的

也有香港和馬來西亞客人租過會議室、鐘點房間或單人工作室，就是為了不受家人的干擾，能安心的與我視訊。😍

最有趣的是，去年新加坡阻斷措施時，有位男客人跑到屋外的走廊坐在地上與我視訊。只是外頭風聲有點大，我好幾次都聽不清楚他的聲音。

曾有客人在咖啡廳與我視訊。咖啡廳裡的高談闊論聲和器皿的敲擊聲，頻頻從我的耳機闖進我的耳朵，哇～我的耳朵那時真的是活受罪，還要裝一副氣定神閒的樣子。

天啊，兩次過後，我寧願退錢，也不再見這樣的客人了。耳朵只有一對，我要保護好啊！

在這裡聲明：一般我們買手機時的那種有麥克風的耳機，就已能視訊。沒有戴耳機和麥克風的客人，我一概會拒絕諮詢，把費用原銀奉還。

五、孩子

曾試過諮詢的前20分鐘，一直被女客人的小孩打擾，進來哭著要媽媽主持公道。

如果你家中有六歲以下的兒童，會時不時來敲你的門，我建議你還是先別約我。你這樣會分心，無法聽好我交代的事，而我也得一直等你去安撫你的孩子，就無法在限定時間內看完你的八字，這樣對誰都不公平。

六、我只見客人一人

這個規矩，從我一出道就定下來，也清楚的寫在網站上，根本不用一而再的來試探水溫。

但這兩個星期，還是有客人硬闖關，事先安排自己的配偶/孩子坐在電腦的另一面，要他們聽我講他的八字。

我從不改我的規矩，也沒有八字或風水是我非看不可的。

讀書這麼高，連自己的命都不能自己負責，這已經不是能改到命的人了。

你一定要你的配偶陪你聽，那你需要的不是我來教你改命，是你的配偶來安你的心。

將來若還有這樣的事，我會直接中斷視訊，把錢退回去。

七、「我第一次用Zoom！」

可是從報名那天到今天的諮詢，你有兩個月的時間去摸索。

兩個月，怎麼還是錯誤百出？因為客人根本沒有事先準備和練習。

結果我就這樣等了20分鐘，還得等對方下載軟件。

Zoom不難使用，但如果是你沒有花時間去摸索，就不要撒謊，直接說，我就直接退現錢。

品德是改命的資糧，不要為了自己能脫身就隨便編一個漏洞百出的謊，還說自己是好人。這...不會臉皮太厚了嗎？

小事都不願做好，絕對不會成大器。

八、暈車

有些客人用Ipad或手機來視訊。

重點是，他一支手拿著手機，一支手拿筆寫筆記。他一邊寫，另一支手就一邊搖晃。他做在床上，移動一下，手機就彷彿大海嘯幾下🌊

我一天如果見三個這樣客人，我的視線就搖晃了5個小時。工作完畢後，頭也會痛得厲害，無法完成晚上製片的工作。

沒有自拍器三腳架，也應該有些書本或東西來頂著手機。

各位，多點善心，為我著想一下吧⋯⋯

__________________________

To My Dear Zoom Clients

I have been enduring it for a really really long time. That's it! I am gonna put a stop to this after today and send out this reminder to all my past and future clients.

I am getting on in years, and cannot stand too much stimulation.

Please.... can you guys do a proper Zoom?

Number 1: Going on screen in Zoom = Taking a photograph for your passport.

Since 2020, the passport has become something of an antique but I believe everyone has taken some kind of ID photos! Yes, the ones with your neatly combed trusses where I can see both your ears, nose, mouth, neck, shoulder all the way to your chest.

I would like to see your full face during the Bazi Consultation. Please don't allow half your face to fall off the screen and you end up looking like Zhong Wu Yan! Please also don't hide your mouth making me feel like I am talking to a Arrowana.

When I analyze your facial features, it includes your mouth, teeth and the shape of your mouth while you are talking. Yes, it is down to such level of details.

If your PC / Laptop monitor is too low, please find a book or old newspapers and stack it on top. Please don't let me only see your double chin for that 1.5 hours, as I would probably get the proportion of your face wrong.

Don't keep telling me you are apologetic. Think of a way out.

Number 2: The background lighting.

Too dark, you risk looking like a ghost.

Too bright, I cannot figure out your skin color.

Draw open the curtains, but don't face your back to the sunlight.

If necessary, just turn on the lights!

Number 3: Background images of coconut trees on sandy beaches or the Golden Gate Bridge.

There is no need to put on a virtual background. I only care about how my hone looks, I am not bothered by yours. I am only here to see your Bazi.

If your WIFI signal or your PC / Laptop performance is poor, using the virtual background can often make your Zoom video choppy. Sometimes when you turn your body, one side of your body or some part of your hair will disappear. It's really like one of those spooky movies scaring the wits out of me.

•

Number 4: Background environment and noise.

Some of my overseas clients really put in effort for our Zoom sessions. They bought a headset with a mic so that I can hear them properly and vice versa.

Those that did not use a earphone or a headset often sounded echo-ish, and if they spoke softly, I would have to turn on the volume on my side full throttle and still have a hard time trying to hear them.

There are some clients from Hong Kong and Malaysia who would rent meeting rooms, hotel rooms or private work spaces by the hour so as to reduce any disturbance from others and better focus on the Zoom session with me.

I recalled an interesting incident during the Circuit Breaker last year. A client from Singapore Zoom-ed with me along the corridor outside his house. Most of the time, I was hearing the howling of the winds rather than his voice.

Some clients sat themselves in coffee places for our session. These places are often filled with loud chatters and the clanging of cups and plates, and my ears suffered terribly. Yet, I have to continue to be seen as composed and attentive.

Goodness me, after 2 of such experiences, I decided that I rather refund these clients and never see them again. I have only 1 pair of ears and I want to protect them at all costs!

A normal earpiece that comes with the purchase of a handphone is good enough for Zoom video calls. For clients who do not have a earpiece/headset and a mic, I would end the consultation and refund the monies.

•

Number 5: Children

There was once where a session with a female client was repeatedly disrupted by her kids, running in crying for their mother to settle their quarrels. If you have children below 6 years of age, and likely to interrupt our session, I suggest you don't book a consultation with me.

You will be distracted, unable to focus on my advice and I have to wait for you to clear up the situation with your children, eating into the allowable time for me to complete the consultation. This is unfair to both you and me.

•

Number 6: I only meet one person, that is the Client.

I have set this requirement the day I stepped into this line of work, and it is clearly written in my booking form. There is no need to try your luck under any circumstances.

But in the space of 2 weeks, there were some clients who rode their luck and got their spouse / child to sit on the other side of the screen to listen in on our consultation.

I never change my stance, and there is no single client that I cannot afford to lose.

If you insist to have your spouse sit in, it is apparent that you do not need me to help transform your destiny. Rather you really need your spouse to put your heart at ease.

If such things happen the next time, I will end the session immediately and refund the fees.

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Number 7: "My first time using Zoom"

But you have 2 full months to prepare before our actual consultation. You did not end up wasting time exploring the software and I wasted 20 mins waiting for you to download the software.

Zoom is an easy software to use but if you did not spend the time to familiarize yourself with it, please quit the lies and tell me directly. I will refund the consultation fees on the spot.

Our moral ethics serve as the foundation for our transformation. Stop weaving web of lies to get out of sticky situations, and still claim that you are a good person. Isn't this too thick-skinned?

•

Number 8: Giddy spells

Some clients use Ipad or their handphones for the Zoom session. Crucially, they hold the device with one hand, and take notes with the other. As they write, the other hand holding the phone becomes shaky. If he is doing that on his bed, his handphone would shake like a tsunami wave every time he changes his position.

If I see 3 such clients within a day, it would be 5 hours of shaking visuals for me. That would mean a splitting headache at the end of my work day, and not being able to work on my videos at night.

Even if you don't have a tripod stand, at least prop up the device with a book or something.

Please everyone, please be kind and have mercy on me......

<3 HAKKA NOODLES AT KLANG RESTORAN HAKKA FOOD FAIR <3
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Jalan-Jalan Cari Na Tuk Kong in Klang but found a very yummy HAKKA NOODLES shop in Taman Eng Ann, Klang here.
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It's been a while since I last tasted such springy Hakka noodles in town. Seeing many locals patronising the shop ~ I told hubby, Uncle Hong, "Ini macam also so many people come to eat - then it must be something very nice, wei!
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The Hakka Mee is excellent – the handmade noodles are al dente & springy, mixed well with tasty minced pork & meatballs. Besides the minced pork, you can choose from their selection of toppings such as pig trotters, mushroom with chicken feet, curry chicken, sambal prawns & stewed mushroom.
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Pork vinegar gets top marks from me, it was thick & rich very gelatinous leaving a sticky texture in your mouth after drinking the sauce.
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Do check this place out if you happen to be in Klang, sure to make your tummy happy one la.
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RESTORAN HAKKA FOOD FAIR
No. 14, Lorong Kasawari 8
Taman Eng Ann
41150 Klang
Monday-Sunday 7:30am-4pm
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READ MORE :-D http://bit.ly/HAKKANoodlesInKlang
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#FollowMeToEatLa
#RestoranHakkaFoodFair
Hakka Food Fair

We made a roll cake version of this nostalgic Mosogourmet video: https://youtu.be/YGeTifGJ33c
A roll cake made with Jello is a je-roll cake! We weren't sure how well it would come out, but we managed to pull it off without a hitch! These flavors come together to make a powered-up version of this classic!
*Recipe* (for one 27cm square oven tray)
Baking the roll cake
1. Place a baking sheet into the oven tray and thinly grease it with vegetable oil.
2. Combine three egg yolks and 35g of sugar and mix them until they look pale.
3. Add 60g of water, 35g of vegetable oil, a little bit of vanilla essence (in that order) and mix each time you add something.
4. Sift and add 80g of cake flour and mix steadily until the dough feels sticky.
5. Add 30g of sugar to four egg whites and beat them.
6. Add 3g of corn starch and beat it even more.
7. Add the egg yolk batter of 4. over three times to the meringue of 6. and mix well.
8. Pour into 1. and smooth out the surface.
9. Drop the oven tray two or three times and also tap the bottom to get rid of air bubbles.
10. Lower the heat of an oven preheated to 190 degrees to 170 degrees and bake for ten minutes, and lower the temperature to 150 degrees and bake for another five minutes.
11. Take the oven tray out of the oven immediately and transfer it onto a stand. Stick a bamboo skewer into it and if it comes out clean then it has been fully baked.
12. Transfer it from the oven tray onto a cooling rack and peel the baking sheet off the sides. Once it has cooled down, cover it with clingfilm or something similar to prevent it from drying out.

Making the Jello and marshmallow jelly layer

13. Place a baking sheet into a mold and thinly grease it with vegetable oil.
14. Put 85g of a Jello of your choice into a heat resistant bowl.
15. Add 100g of water and mix.
16. Heat for one minute in a 600w microwave and mix (heat for an additional 20 seconds if the Jello does not fully dissolve.)
17. Add 50g of marshmallows and mix them a bit.
18. Heat tor 40 seconds in the 600w microwave until the marshmallows expand while you keep an eye on them.
19. Take them out and stir with a whisk until they have dissolved completely.
20. Pour into 13.
21. Chill it until it sets (chill with ice if you do not place it into the refrigerator. Because it is thin it will set quickly.)
22. Place 21. on top of 12.
23. Cut off both ends of the roll diagonally.
24. Make shallow cuts in the surface approximately 2cm apart.
25. Moisten it with syrup (made by adding 10g of granulated sugar to 20g of hot water and mixing in 8g of Kirschwasser once it has cooled down.)
26. Add 15g of sugar to 150g of fresh cream and beat strongly.
27. Spread 26. onto 25. There is no need to spread it up to 2cm of both ends of the roll.
28. Arrange blueberries onto it.
29. Roll it up into a baking sheet. Close off both ends by twisting them.
30. Let it cool inside the refrigerator for over one hour.
31. Cut it with a heated knife. Pretty and delicious. Delicious is justice!

懐かしの人気動画「くるくるジェロー」https://youtu.be/YGeTifGJ33c をロールケーキにしてみました。
ジェローのロールケーキでジェロールケーキ。うまくできるか、やってみるまでドキドキでしたが、なんとか無事、合体成功！おいしさも合体で、見事パワーアップしました。

*レシピ*（27センチ スクエア天板1枚分）

ロールケーキを焼きます。
１．天板にオーブンシートを敷き込み、植物油を薄く塗っておく。
２．卵黄 3個分と砂糖 35gを入れ、白っぽくなるまで混ぜる。
３．水 60g、サラダ油 35g、バニラエッセンス 少々を順に加え、その都度、混ぜる。
４．薄力粉 80gをふるい入れ、生地に粘り気が出るまでしっかり混ぜる。
５．卵白 4個分に砂糖 30gを加え泡立てる。
６．コーンスターチ 3gを加え、さらにしっかりと泡立てる。
７．６のメレンゲを４の卵黄生地に3回程度に分け加え、しっかり混ぜる。
８．１に流し入れ、表面を平らにする。
９．2、3回天板を落とし、さらに底から叩いて気泡を抜く。
１０．190度に予熱したオーブンを170度に温度を落とし10分、150度にしてさらに5分焼く。　
１１．オーブンから取り出してすぐに天板ごと台に落とす。竹串を刺して、何も付いてこなければ焼き上がりです。
１２．天板からケーキクーラーに移し、側面のオーブンシートを剥がす。粗熱が取れたら、ラップなどをかけて乾燥しないようにする。

ジェローでマシュマロ入りのシートゼリーを作ります。
１３．型にオーブンシートを敷き込み、植物油を薄く塗っておく。
１４．お好みのジェロー 85gを耐熱容器に入れる。
１５．水 100gを入れ混ぜる。
１６．600wの電子レンジで1分加熱し混ぜる。（ジェローが溶け切らない場合は、追加で20秒ほど加熱する）
１７．マシュマロ 50gを加え、ザッと混ぜる。
１８．600wの電子レンジに40秒、マシュマロがプックリ膨れるまで様子を見ながらかける。
１９．取り出し泡だて器で混ぜ、完全に溶かす。
２０．１３に流し入れる。
２１．固まるまで冷やす。（冷蔵庫に入らない時は氷で冷やす。薄いので早く固まります。）

２２．２１の上に１２を重ねる。
２３．巻き始めと終わり部分を斜めに切り落とす。
２４．表面に約2センチ間隔の浅い切込みを入れる。
２５．シロップ（お湯 20gにグラニュー糖 10gを加えて、粗熱がとれてからキルシュワッサー 8gを加え混ぜもの）をうつ。
２６．生クリーム 150gに砂糖 15gを加え固く泡立てる。
２７．２5に２6をぬる。巻き終わり2センチ程は塗らなくてよい。
２８．ブルーベリーを並べる。
２９．オーブンシートごと持ち上げて巻く。オーブンシートの両端をねじって留める。
３０．冷蔵庫で１時間以上冷やす。
３１．温めたナイフでカットする。キレイでおいしい。おいしいは正義だ。

#jello #swissroll #recipe #rollcake

#Butterflypea #SwissRoll #Cake #Recipe #ASMR #OddlySatisfying #音フェチ
This is a roll cake made in a slightly different way with a fun textured pattern. This video is a part of our "Because we felt like it" series.
*Recipe* (Enough for 1 25cm square baking sheet)
1. Add 3g of butterfly pea powder to 20g of heated milk and dissolve well so that no lumps remain.
2. Add together 3 egg yolks and 35g of sugar, and mix until the ingredients turn a whitish color.
3. Add 60g of water, 35g of oil, and a little vanilla essence in that order, mixing in each time.
4. Sieve 80g of cake flour into the mixture, and mix well until it becomes sticky.
5. Divide out 2/5 (100g) of the egg yolk mixture from Step 3.
6. Add the milk mixture from Step 1 to Step 5; it will be pigmented.
7. Whip together 4 egg whites with 30g of sugar.
8. Add 3g of cornstarch and whip thoroughly again.
9. Divide out 2/5 (65g) of the mixture from Step 8.
10. Mix Step 9 thoroughly into the mixture from Step 6 and put in a pastry bag.
11. Add the remains of the egg whites from Step 9 into the remainder of Step 5's egg yolk mixture 1/3 at a time; mix well.
12. Spread the mixture from Step 11 onto the pan and make the surface even.
13. Squeeze out the mixture from Step 10 on top of Step 12.
14. Use the handle of something like a spoon to draw lines in the batter. Make sure to keep the handle touching the bottom of the pan and draw vertical and horizontal lines.
15. Drop the pan 2 or 3 times. Remove air bubbles by hitting the pan again from the bottom.
16. Lower the temperature of the preheated oven from 190° to 170° for 10 minutes, then lower it to 150° and bake for an additional 5 minutes.
17. Stab the cake with a bamboo skewer. If it comes out clean, the cake is done.
18. After taking the cake out from the oven, quickly deposit it onto a cooling rack.
19. Move the cake from the pan to the cooling rack and peel off the parchment paper from the sides. Let cool until the heat is gone.
20. Turn over the cake on top of parchment paper. Peel off the paper and apply syrup (a mixture of 20g of hot water with 10g of granular sugar added that after it has cooled has 8g of kirschwasser added to it).
21. With a knife, make shallow cuts on the surface at about a 2cm interval.
22. Add 10g of sugar and 10g of sweetened condensed milk to 100ml of whipping cream and whip until stiff.
23. Spread Step 22 over the cake (about 45g will remain). You do not have to spread the cream over the last 2cm at the end of the roll.
24. Pick up the edge of the parchment sheet and roll. Seal the roll by twisting both edges of the parchment paper.
25. Cool the roll in the refrigerator for over 1 hour.
26. Cut both ends.
27. Done!

ちょっと変わった方法でつけた、生地の模様を楽しむロールケーキです。作ってみたかったから作ったシリーズです。

*レシピ*（25センチ スクエア天板1枚分）
１．バタフライピーパウダー 3gを温めた牛乳 20gでダマが残らないようによく溶かしておく。
２．卵黄 3個分と砂糖 35gを入れ、白っぽくなるまで混ぜる。
３．水 60g、サラダ油 35g、バニラエッセンス 少々を順に加え、その都度、混ぜる。
４．薄力粉 80gをふるい入れ、生地に粘り気が出るまでしっかり混ぜる。
５．３の卵黄生地を2/5（100g）取り分ける。
６．５に１を加え着色する。
７．卵白 4個分に砂糖 30gを加え泡立てる。
８．コーンスターチ 3gを加え、さらにしっかりと泡立てる。
９．８を2/5（65g）取り分ける。
１０．９を６にしっかり混ぜ、絞り袋に入れる。
１１．９の残りの卵白を５の残りの卵黄生地に3回に分け加え、しっかり混ぜる。
１２．１１を天板に流し入れ、表面を平らにする。
１３．１２の上に１０を絞り入れる。
１４．スプーンなどの柄を使って生地に線を入れる。柄は天板の底から離れないようにし、縦横に線をつける。
１５．2、3回天板を落とし、さらに底から叩いて気泡を抜く。
１６．190度に予熱したオーブンを170度に温度を落とし10分、150度にしてさらに5分焼く。　
１７．竹串を刺して、何も付いてこなければ焼き上がりです。
１８．オーブンから取り出してすぐに天板ごと台に落とす。
１９．天板からケーキクーラーに移し、側面のオーブンシートを剥がす。粗熱が取れるまで冷ます。
２０．１９をオーブンシートの上にひっくり返す。オーブンシートを剥がし、シロップ（お湯 20gにグラニュー糖 10gを加えて、粗熱がとれてからキルシュワッサー 8gを加え混ぜもの）をうつ。
２１．ナイフで表面に約2センチ間隔の浅い切込みを入れる。
２２．生クリーム 100mlに砂糖 10g、加糖練乳 10gを加え固く泡立てる。
２３．２１に２２を薄くぬる（45gほど残ります）。巻き終わり2センチは塗らなくてよい。
２４．オーブンシートごと持ち上げて巻く。オーブンシートの両端をねじって留める。
２５．冷蔵庫で１時間以上冷やす。
２６．両端をカットする。
２７．できあがり。

#Giant #Banana #Cake
We made a large banana roll cake in the shape of a banana using one sheet of roll cake sponge. It is to be made and eaten with gusto while thinking, "Is this a banana omelet, or a banana roll cake? Maybe it's a little too homely?"

*Recipe*

1. Line a 25-inch square pan with parchment paper, and spread on a thin coat of vegetable oil.
2. Separate the egg yolks and egg whites of 4 eggs.
3. Whip egg whites with an electric beater until white and foamy.
4. Add 65g of granulated sugar and continue beating until stiff peaks are formed.
5. Add the egg yolks one at a time to 4, and continue mixing. Reduce speed to low at the last minute to allow froth to settle.
6. Set aside 30g from 5.
7. Add yellow food coloring to the remainder. (13 drops of yellow)
8. Add green coloring to 6. (3 drops of green and a little bit of Wilton moss green)
9. Sift 45g of cake flour into the yellow mix, and 5g into the green one. Switch to a rubber spatula, and fold gently but thoroughly until there are no visible lumps.
10. Pour the green-colored batter into the two ends of 1, and fill the center with the yellow-colored batter. Ensure that batter is evenly distributed.
11. Drop pan on counter top to remove large air bubbles, and bake in an oven preheated to 200°C for 7 minutes and 30 seconds.
12. Once cake is baked, drop pan on counter top to prevent shrinking.
13. Lay a large sheet of parchment paper on top, and turn upside down.
14. Slowly remove the sheet of parchment paper.
15. Cover with parchment paper or something similar so that the cake does not dry out, and leave to cool.
16. Dissolve 10g of granulated sugar in 20g of boiling water. Once this mixture has cooled, add in half a tablespoon of Kirschwasser. Your simple syrup is now ready.
17. Mix 10g of sugar into 100g of fresh cream and whip until stiff peaks are formed. (Fresh cream with 45% milk fat content is recommended as it would be easier to whip into shape)
18. Slice off the edges of 15 with a diagonal cut.
19. Dab the syrup created in 16 onto the cake.
20. Spread the cake with fresh cream from 17.
21. Lay out the bananas in a row. Select bananas that are thicker. Rolling will be easier if you make incisions at the parts where the curve is tight. After this, you will want to curve the cake so that it looks like a banana, so ensure that there is a decent gap between the bananas.
22. Lift cake along with parchment paper and roll the cake up inside the parchment paper.
23. Give the parchment paper at the bottom of the banana a twist, crush the top and tie securely with a ribbon-like strip. Wrap with plastic wrap, and create a curve, paying attention to the orientation of the bananas inside when cinching.
24. Chill in the refrigerator for at least an hour.
25. Gently remove the wrapping. Your cake is ready.
26. This cake can be eaten whole as it is, but maybe it's better to divide and serve it in slices. As the surface of this cake will be sticky, wetting your fingers beforehand will make handling easier. Since this was created on a whim, there may be parts of this cake that are shoddy or far-fetched. Sorry about that!

ロールケーキのスポンジをそのまんま1枚使って、バナナの形をした大きなバナナオムレットを作りました。
「これ バナナオムレットなのかしら？それともバナナロールケーキなのかしら？ちょっと不細工かしら？」とか思いながら勢いで作り、食べるのだ。

*レシピ*
１．25センチのスクエア型にオーブンシートを敷き、サラダ油を薄く塗る。
２．卵 4個を卵白と卵黄に分ける。
３．卵白のみを泡だて器で全体が白くなるまでザッと泡立てる。
４．グラニュー糖 65gを加え混ぜる。角が立つまでしっかりと泡立てる。
５．４に３の卵黄を1個ずつ加え、さらに混ぜる。最後の1分は低速で混ぜ泡を落ち着かせる。
６．５から30g取り分ける。
７．残り食用色素で黄色に着色する。（黄 13滴）
８．６を緑色に着色する。（緑３滴とウィルトンのモスグリーンを少々）
９．黄色に薄力粉 45g、緑に薄力粉 5gをふるい入れ、ゴムべらに持ち替え、粉っぽさがやっと消えるくらいまでサックリと混ぜる。
１０．１の両端に緑生地を流し入れ、真ん中に黄色生地を流し入れ、平らにする。
１１．台に落として大きな気泡を抜き、200度に予熱したオーブンで7分30秒焼く。
１２．焼きあがったら、台に落として縮みを防ぐ。
１３．大きめのオーブンシートをかぶせ、裏返す。
１４．オーブンシートをゆっくりと剥がす。
１５．乾かないようにオーブンシートなどをかけ、冷ましておく。
１６．グラニュー糖 10gに沸騰したお湯 20gを入れ溶かし混ぜる。冷めたら キルシュワッサー 大さじ 1/2を加え混ぜる。簡単シロップのできあがりです。
１７．生クリーム 100gに砂糖 10gを加え、かたくに泡立てておく。（生クリームは乳脂肪分が45％以上のものが、かたく泡立ち巻きやすいのでオススメです。）
１８．１５の巻き終わり部分を斜めに切り落とす。
１９．１６のシロップを打つ。
２０．１７の生クリームを塗る。
２１．バナナを並べる。バナナは太めの物を選び、カーブがきつい部分で切ると巻きやすい。このあと、バナナらしくなるようにカーブをつけたいので、ほどよい隙間を作って並べる。
２２．オーブンシートごと持ち上げて巻き込む。
２３．バナナの下部分はオーブンシートをねじり、上部分は潰してリボン状のもので巻いて固定する。ラップで包み、中のバナナの向きに気をつけ結び、カーブをつける。
２４．冷蔵庫で１時間以上冷やす。
２５．包みを丁寧に外す。できあがり。
２６．そのまま丸かぶりしてもいいけど、やっぱり切り分けて食べようか。ケーキの表面がベタつくので指を湿らせてから扱うと良い。パッと思いついて作ったので、ところどころ雑で強引。申し訳ない！