• 1 bag of Teabag
• 2 pieces of Lemon Orange
• 2 tsp of sugar
• 6 Ice Cubes
• 50 ml of hot water
• 150 ml of cold water

1. Brewed Tea bag in 50 ml of hot water.
2. Add sugar, and then stir until evenly distributed.
3. Squeeze the lemon. Then, pour lemon juice into the tea.
4. Add ice cubes and add 150 ml of cold water.
5. Stir until the lemon juice mixes with the tea.
6. Add lemon slices as decoration.
7. Ice Lemon Tea is ready to be served.

• 3 celery stalks
• 1 apple, cut into pieces
• ½ cucumber, cut into pieces
• 1 pear, cut into pieces

1. Cut all the ingredients into small pieces and put them in a blender.
2. Turn on the blender wait until all the ingredients are soft.
3. After softening, serve the juice.
4. If you want a waste-free drink use a sieve.
5. Add a few drops of lemon.

• Tea bag or tea leaves
• Ice cubes
• Sugar
• Water

1. Boil the water
2. Pour the water into the glass
3. Steep tea
4. Strain the tea if you used loose leaves, or remove the tea bags.
5. Add sugar
6. Add the ice cubes
7. Serve and enjoy.

• 1 ripe black-skinned plantain or 4 small finger banana (make sure that the banana is sweet)
• 1 tsp. sugar
• 1 egg
• 6 tbs. flour
• a pinch of salt
• water
• vegetable oil for deep frying

1. Place flour in a deep mixing bowl. Make a well in the middle of the flour, and add egg, sugar and salt. Add water little by little. Whisk vigorously until batter is evenly smooth for coating and not too thin. If it is too thin, add more flour.
2. Peel plantain or banana and cut in half lengthwise and then cut again with 4-inch width. Dip into batter to coat generously.
3. Heat oil in a wok or deep fryer until moderately hot. Place coated plantain or banana in the wok or deep fryer and fry slowly until golden brown and crispy. This usually take approximately 10-15 minutes. Remove bananas from oil, drain on paper napkins and dry well.
4. Serve while still warm

• 1 plate of cooked rice
• 2 eggs
• 1 teaspoon of salt
• 2 medium onions, chopped
• 1 cloves of garlic, chopped
• Chili powder (adjust based on your spicy level)
• 1 tablespoon of tomato sauce
• 1 tablespoon of vegetable oil

• Frying pan
• Stove
• Spoon
• Spatula
• Plate

1. Heat a medium frying pan and pour the vegetable oil.
2. After it’s heated enough, add the garlic, onion, and chili.
3. Stir-fry the ingredients until it’s tender.
4. Add the eggs and scramble it until half cooked.
5. Pour the cooked rice, then keep stir for a minute.
6. Next, add the seasoning such as the sauce, pepper, and salt, and mix them all with the rice.
7. After it’s well cooked, take the fried rice and serve on the plate.

• celery stalks
• 1 apple, cut into pieces
• ½ cucumber, cut into pieces
• 1 pear, cut into pieces

1. Cut all the ingredients into small pieces and put them in a blender.
2. Turn on the blender wait until all the ingredients are soft.
3. After softening, serve the juice.
4. If you want a waste-free drink use a sieve.
5. Add a few drops of lemon.

• Mature 50 ml water
• The sweet orange fruit (orange Sunkist)
• Ice Cubes

1. Prepare the fresh orange fruit
2. Peel the skin and fiber
3. Enter into a blender (may use a juicer to make it more practical)
4. Combine water and ice cubes (you can also mix honey)
5. Blender for about 3 minutes and then pour into a glass
6. Orange juice are ready to be enjoyed.

• 1 Cauliflower
• 2 Carrots
• 2 Cloves garlic
• 2 Potatoes
• 5 Meat ball
• Salt
• Cooking oil
• Pepper
• Celery
• Water

• Pot
• Bowl
• Knife
• Frying pan

1. Peel potato, garlic, cauliflower , carrot and meat ball with knife. Then,cut into pieces.
2. Grab a frying pan and cooking oil.Enter the garlic and saute until fragrant.
3. Take a pot and put enough water
4. Enter the potato, garlic, cauliflower , carrot and meat ball.Don’t forget give the pepper and salt.
5. Wait 5 until 7 minutes.
6. Finally, pour the soup into bowls, sprinkle with celery and eat while warm.

• 1 kembang kol
• 2 wortel
• 2 siung bawang putih
• 2 Kentang
• 5 bakso daging
• Garam
• Minyak goreng
• Lada
• Seledri
• air

• Panci
• Mangkuk
• Pisau
• Penggorengan

• Kupas kentang, bawang putih, kembang kol, wortel dan bakso dengan pisau. Lalu, potong-potong.
• Ambil wajan serta minyak goreng. Masukkan bawang putih dan juga tumis sampai harum.
• Ambil pot dan beri air secukupnya
• Masukkan kentang, bawang putih, kembang kol, wortel, dan bakso daging. Jangan lupa memberikan lada dan garam.
• Tunggu 5 sampai 7 menit.
• Dan terakhir, tuangkan sup ke dalam mangkuk, taburi dengan seledri serta santap pada saat masih hangat.

• 1 kg chicken, cut into pieces
• 1 pepper powder
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon chilly powder
• Oil

• 100 grams of maizena flour
• 400 grams of flour
• ½ teaspoon baking soda
• ¼ teaspoon msg (If you like)
• 1 teaspoon garlic powder
• 1 teaspoon instant broth powder chicken flavour

• 300 grams of flour
• 300 ml cold water
• 40 grams maizena flour
• ½ tablespoon milk powder
• ½ teaspoon baking soda
• ½ teaspoon pepper powder
• ¼ teaspoon salt
• ¼ teaspoon msg
• an egg yolk

1. Liquid ply: Mix , cornmeal , of milk powder , baking powder , pepper , salt and msg. Stir it slowly. Put the egg yolk and water little by little while stirring until it’s mixed well. Keep it in a refrigerator or private cold .
2. Dry ply: mix all of dry ply
3. Season the chickens with salt, pepper, garlic, ad chilly powder. Mix it well for about 15 minutes.
4. Roll the pieces chicken into dry ply until all of the surface is full of flour. Dip it into liquid ply and roll it back into the dry ply. Do the same steps again.
5. Heat the oil and fry it until the color is brown. Lift it up. Drain it and set in serving dish.
6. Serve it with chilly sauce or tomato sauce.

• 2/3 cup sugar
• 2-1/4 cups milk
• 1/4 cup HERSHEY’S Cocoa
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 2 tablespoons butter or margarine
• 3 tablespoons cornstarch
• Whipped topping (optional)

1. Stir together sugar, cocoa, cornstarch and salt in medium saucepan; gradually stir in milk.
2. Cook over medium heat, stirring constantly, until mixture boils; boil and stir 1 minute.
3. Remove from heat; stir in butter and vanilla.
4. Pour into individual dessert dishes.
5. To avoid a skin from forming on top, press plastic wrap directly onto surface; serve warm or refrigerate at least 2 hours.
6. Garnish with whipped topping, if desired.

1. Stir together sugar, cocoa, cornstarch and salt in large microwave-safe bowl; gradually stir in milk.
2. Microwave at HIGH (100%) 7 to 10 minutes or until mixture comes to full boil, stirring every
   2 minutes. Stir in butter and vanilla. Pour into dishes and serve as directed above.

• 1 – 1/4 Oz Envelopes – active dry yeast (or 2 1/4 tsp)
• 1 1/2 tsp. – Salt
• 1 1/2 cup – warm water (110 ° F – 115 ° F)
• 1 tablespoon. – Sugar
• 2 tablespoons. – Extra virgin olive oil
• 4 Cups – Bread flour
• Extra olive oil
• Extra flour

1. Put the yeast in a bowl, add the sugar and warm water to it.
2. Mix thoroughly.
3. Wait 5-10 minutes, after which the dough will release very few small bubbles.
4. Take the bread flour, add salt, pour the milk into the batter. Now add the yeast mixture into the dough.
5. Knead it vigorously for about 10 minutes. Then a little oil and place the bowl of dough in it.
6. Poke the dough with your fingers about three times.
7. Cover the bowl with a paper wrap with air so tight and then let it rise for about 2 hours.
8. After about 2 hours, check your dough and move it a little to see that the texture.
9. After this you just scoop out the dough and continue kneading until you feel quite soft and not attached to the object that you are kneading on.
10. You’ve finished, your pizza dough to a 14-inch pizza.
11. Pizza is ready to be served.

• 1 ripe black-skinned plantain or 4 small finger banana (make sure that the banana is sweet)
• 1 tsp. sugar
• 1 egg
• 6 tbs. flour
• a pinch of salt
• water
• vegetable oil for deep frying

1. Place flour in a deep mixing bowl. Make a well in the middle of the flour, and add egg, sugar and salt. Add water little by little. Whisk vigorously until batter is evenly smooth for coating and not too thin. If it is too thin, add more flour.
2. Peel plantain or banana and cut in half lengthwise and then cut again with 4-inch width. Dip into batter to coat generously.
3. Heat oil in a wok or deep fryer until moderately hot. Place coated plantain or banana in the wok or deep fryer and fry slowly until golden brown and crispy. This usually take approximately 10-15 minutes. Remove bananas from oil, drain on paper napkins and dry well.
4. Serve while still warm

1. Some Potatoes
2. Frying pan
3. Coocking oil
4. Spatula
5. Stove
6. Cutting board (Talenan)
7. 50 gram salt

1. Preapre potatoes and wash until clean
2. Cut potato skin and cut of potato into some part
3. Soak potatoes into salt water and wait 5 minutes
4. Drain salt water from potato
5. Heat a frying pan and input cooking oil
6. After 1 minute, input pieces of potatoes
7. Fry for 5 minutes
8. Drain cooking oil
9. finally, put to plate
10. Ready to serve

• 500 g of cassava, grated
• 1 packet of white gelatin
• 100 grams of sugar
• 1/4 teaspoon of salt
• 200 ml of coconut milk100
•  grams of jackfruit, diced
• Cooking oil for greasing the mold
• 100 grams of grated coconut
• 1/4 teaspoon of salt

• Topping material: Mix the grated coconut and salt, mix well. Steams for about 15 minutes, remove, and set aside.
• Mix cassava, gelatin, sugar, and salt. Stir well.
• Pour the coconut milk, stir until well blended.
• Enter jackfruit and stir.
• Rub mold with cooking oil, pour the batter into the mold.
• Heat the steamer, steam over medium heat for 30 minutes until cooked.
• Lift, remove it from the mold.
• Serve with a sprinkling of grated coconut on it.

• A grill
• Charcoals
• Chicken breast, wings, or thigh
• Vegatable or olive oil
• Salt and pepper
• Barbecue sauce

1. Prepare a grill and heat the coals.
2. Drizzle some vegetable or olive oil over the chicken.
3. Season chicken with salt and pepper.
4. Grill chicken for about 10 to 14 minutes over medium heat.
5. Flip to grill the other side the chicken.
6. About 1 minute before chicken is done, brush with barbecue sauce.
7. When it's done, place it on a plate. And you grilled chicken with bbq sauce is ready.

• a pack of instant noodle.
• mustard greens.
• an egg.
• water.

• First, boil water.
• Put instant noodle into the boiling water.
• Add seasoning and vegetable oil.
• Add a few slices of mustard greens.
• Break an egg and put into a bowl.
• Beat the egg.
• Add the egg into the noodle.
• Wait around 3-4 minutes.
• Now take your instant noodle and serve in a bowl.

1. Frying pan (wajan)
2. Stove (kompor)
3. Spoon (sendok)
4. Spatula (Spatula)
5. Plate (Piring)

• a pack of instant noodle.
• mustard greens.
• an egg.
• water.

• First, boil water.
• Put instant noodle into the boiling water.
• Add seasoning and vegetable oil.
• Add a few slices of mustard greens.
• Break an egg and put into a bowl.
• Beat the egg.
• Add the egg into the noodle.
• Wait around 3-4 minutes.
• Now take your instant noodle and serve in a bowl.

1. Pat the chicken dry.
2. Combine the salt, flour, and ground pepper in a large, shallow bowl.
3. Dredge or put the chicken in the flour mixture, shaking off the excess. Set aside for about 15 minutes.
4. Heat the oil in the pan. Add about 1 cm of oil to the pan.
5. Fry the chicken in the shallow oil for about 4–5 minutes. The chickens are done when they are brown.
6. Remove from the heat.
7. Fried chicken is ready to serve. Add additional ingredients such as tomato or cucumber  if available

• 1 Cauliflower
• 2 Carrots
• 2 Cloves garlic
• 2 Potatoes
• 5 Meat ball
• Salt
• Cooking oil
• Pepper
• Celery
• Water

• Pot
• Bowl
• Knife
• Frying pan

1. Peel potato, garlic, cauliflower , carrot and meat ball with knife. Then,cut into pieces.
2. Grab a frying pan and cooking oil.Enter the garlic and saute until fragrant.
3. Take a pot and put enough water
4. Enter the potato, garlic, cauliflower , carrot and meat ball.Don’t forget give the pepper and salt.
5. Wait 5 until 7 minutes.
6. Finally, pour the soup into bowls, sprinkle with celery and eat while warm.

1. 50 g ice cubes
2. 100 grams of starch
3. 1 egg
4. 1 teaspoon of white pepper powder
5. ½ kg of garlic

1. 3 liters of water
2. ¼ kg of garlic
3. 2 tbsp of salt
4. 1 teaspoon of nutmeg
5. 1 tablespoon of sugar
6. 1 teaspoon white pepper smoothed / white pepper powder

1. Mix all ingredients except the flour of meatballs into the containers to be ground by using a mixer.
2. While those ingredients are milled with a mixer, add the flour little by little so it can be mixed well.
3. When all is mixed, put the ingredients into a bowl or other container and round into a spherical shape with the size according to your want.
4. Boiled the meatballs and let it until floating. If those have been floating, the meatballs are already cooked.
5. In order to make the gravy, pour 3 liters of water to the pan, and heat it while waiting until changes to be a very hot water.
6. Mix all the sauce ingredients into a saucepan containing the water and stir until blended. As a complement, add celery, fried onions, and ketchup or sauce.
7. The meatballs are ready to be enjoyed.

• 2 eggs
• Salt
• Pepper
• Butter
• Shredded cheese and chopped sausage (optional)

1. Crack two eggs into a bowl.
2. Add some salt and pepper.
3. Wishk evently.
4. Heat some butter over a frying pan.
5. Pour in the egg mixture and cook it in medium heat.
6. Add some sredded cheese and chopped sausage on the top.
7. When top suface of eggs is thickened, fold the omelet in half.
8. Put it on a plate and your breakfast is ready.

• crackers kanji 50 gr
• Can add meatballs, sausage, cut into thin
• 1 chicken egg in the whipped
• 1 stalk green onion, finely sliced
• 1 stalk celery, chopped
• Fried onions, adjust
• Soy sauce, adjust
• Right amount of oil

• Cayenne 5 pieces
• Red onion 2 cloves
• 1 clove garlic
• Kemiri 1 pieces
• Kencur 3 cm

1. Heat water to boiling, and soak raw crackers until melted and drain. Add a little cooking oil that is not sticky and flat crackers.
2. Seasoning mashed pulverized and saute until fragrant smell
3. Add meatballs, sausage that is cut, celery, leek then stir.
4. Put crackers that have been drained before, mix well. Add the beaten eggs and mix again rather quickly so that the eggs quickly clot. Add a little water, salt and flavoring to taste.
5. Let stand briefly until the water is somewhat reduced, and then enter a bit of soy sauce so that it feels more powerful and stirring constantly until blended.
6. Prepare a bowl and pour into a bowl and sprinkle with fried onions on top seblak. Seblak wet spicy prepared at present and seblak Eat while still warm.

1. In a blender, blend together ice cream and milk. 
2. Pour into a glass and garnish with whipped topping, sprinkles, and a cherry.

• ¾ tablespoon of instant coffee powder
• 5 to 6 tablespoons of hot water
• 1 tablespoon of sugar (adjust to your taste)
• ¾ cup of milk
• Some ice cubes

1. Fill a glass with the instant coffee powder and some sugar.
2. Add the hot water to the coffee-sugar mixture. Keep stirring until the hot water and coffee mixture completely dissolve.
3. Add some milk to taste and stir it again. The more milk you add, it makes the coffee taste less strong.
4. Then add a few ice cubes to taste.
5. Finally, enjoy your iced coffee milk before the ice melt. The longer you wait, the more watery your iced coffee milk will become.

• Step 1
  Season pork with ginger and garlic powder and mix thoroughly. Heat mixture in a medium skillet, stirring, until pork is cooked through and no longer pink. Set aside.
  ADVERTISEMENT
• Step 2
  In another large skillet heat oil to about 375 degrees F (190 degrees C) or medium high heat. While oil is heating, combine flour and water in a bowl until they form a paste. In a separate bowl combine the cabbage, carrots and reserved pork mixture. Mix all together.
• Step 3
  Lay out one egg roll skin with a corner pointed toward you. Place about a 1/4 to 1/3 cup of the cabbage, carrot and pork mixture on egg roll paper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the flour paste on the final corner to help seal the egg roll.
• Step 4
  Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack. Put on serving plate and top with sesame seeds if desired.

• 
  2 cups mashed potatoes
• 
  2 teaspoons chopped fresh parsley
• 
  Coarse salt and ground pepper
• 
  1 cup all-purpose flour
• 
  1 large egg
• 
  1 1/2 cups fresh breadcrumbs
• 
  Vegetable oil

• Step 1
  In a large bowl, stir together mashed potatoes and parsley; season with salt and pepper. In a shallow bowl, place flour; season with salt and pepper. In another shallow bowl, whisk egg with 1 tablespoon water. In a third shallow bowl, place 1 1/2 cups breadcrumbs.
• Step 2
  Form potato mixture into 3/4-by-2-inch logs. Roll in flour, shaking off excess, dip in egg wash, then roll in breadcrumbs to coat. In a heavy medium saucepan, heat 1 1/2 inches vegetable oil over medium-high until hot. In batches, fry croquettes until golden brown on all sides, about 2 minutes per batch, turing as needed. Drain on paper towels.

***How ​​to make dragon fruit juice***

INGREDIENTS
-Dragon fruit
-Milk
-A glass of water
-Ice

TOOL
-Blender
-Glass
-Knife

STEPS:
-Wash the dragon fruit until clean
-Slice the dragon fruit into small pieces
-Put it into the blender
-Then, add milk and water
-Blender for 15 seconds
-Pour the juice into the glass
-Add some ice cubes
-And dragon fruit juice is ready to be served.



      ***How ​​to make dragon fruit juice***

INGREDIENTS :
-Dragon fruit
-A milk
-A glass of water
-Ice cubes

MATERIALS:
-A blender
-A glass
-Knife

STEP:
-First, wash the fruit until clean
-Second, slice the dragon fruit into small pieces
-Put them into the blender
-Then, add milk and water
-Blend them for 15 seconds
-Pour the juice into a glass
-Add some ice cubes
-And dragon fruit juice ready to serve

• 1 guava
• 1 tablespoon of sugar
• 1/2 cup of water
• Ice cubes
• Condensed milk (optional)
• A blender
• A Sieve

1. First, wash a guava, then peel and chop it.
2. Put the chopped guava in a blender with 1 tbs sugar, 1/2 cup water, ice cubes, and condensed milk (if you like).
3. Blend all the ingredients until smooth.
4. Before pour it into a glass, strain the guava juice to remove the seed.

• Chopped green onions
• Julienne-cut ginger
• Soy sauce use tamari for gluten free version
• Sesame oil
• White pepper powder

• Rinse the rice briefly in clean water, drain off all water. Put in a food processor and pulse a few times to break the rice. We don't want to turn the rice into powder. This step is just to break the rice grains. It helps to shorten the cooking time and make the congee "creamy" as the starch releases

• Bring chicken broth to a boil. Place the chicken in. Bring back to a boil and then partially covered to let it simmer for 5 minutes (for chicken breast). Cooking times varies depending on size and if you use bone-in chicken it may take a bit longer. Cook until the chicken are cooked through
• Remove the chicken and set aside to cool down a bit. When they are cool enough to handle, shred the meat and set aside

• Bring the chicken broth back to a boil. Add the rice in and bring it back to a boil. Reduce the heat to medium and partially cover and continue to cook until rice started to thicken, which may take about 20-30 minutes
• Stir the shredded chicken meat back into the congee

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• 3 cups cooked white rice
• 2 cloves of garlic
• 1 small onion
• 5 tbsp oil
• 1 red chili
• 2 tbsp sweet soy sauce

• Boiled or fried eggs
• Chicken
• Fried shallots
• Cucumber
• Crackers
• Pickles

1. Heat oil over high heat
2. Add chili and garlic
3. Stir for 10 seconds
4. Add onion
5. Cook for 1 minute
6. Add rice and 2 tbsp sweet soy sauce
7. Cook and stir it for 2 minutes
8. Add toppings to taste
9. Fried rice is ready to serve

1. Add a Lipton Black Tea teabag to your favorite cup.
2. Boil water and pour it over the teabag.
3. Wait 3 to 5 minutes for the tea to brew, without stirring or squeezing the teabag.
4. Remove the teabag and pour in a dash of milk. Note: milk should act as a flavor-enhancer, so you only need enough to add creaminess. Too much milk will mask the taste of the tea. Judge it by the change color as you add the milk and aim for an even shade - a very pale brown means you've probably poured in too much.
5. Stir with a spoon to blend evenly.
6. Top Tip: If you're feeling adventurous why not try our hot n' spicy chocolate tea recipe - sure to be a delicious before bed treat!

• 5
• 6
• 7
• 8
• 9
• 10
• 11
• 12

1. Prepare a container (bowl or other) to mix the ingredients for donuts.
2. Enter the eggs in a container, add also flour, sugar, milk, butter, butter cream, and salt, then whisk all ingredients until well blended. (First batter)
3. Enter the yeast in the other container, add water, stir
4. Enter the yeast water into the first mixture, stirring until smooth.
5. Knead the dough by hand until smooth.
6. Close the container, let stand about 30 minutes (until the dough).
7. Form the dough into small spheres (use a tablespoon of that same size), and then save the dough which has been formed on the container that has been previously sprinkle flour. Complete these steps until all the dough is formed.
8. Let stand back about 20 minutes until dough which had been formed earlier looks swell.
9. Heat the pan using a small fire, and enter the cooking oil to taste.
10. Take the dough which had been formed earlier, bolongi middle (donut shape in general), and fry until soft and slightly brown color, remove and drain.
11. Sprinkle donut that has been fried with flour sugar, or if you want, can also smear the surface with butter then sprinkled on top toping using meisis, cheese, or peanut.
12. Artificial Doughnut you ready to be served.

• 500 grams fish fillets
• 1/2 teaspoon rosemary
• 2 tablespoon parsley
• 1/4 teaspoon lemon juice
• salt as required
• black pepper as required
• 9 clove
• 175 grams salted butter
• 1 teaspoon garlic
• 1/2 teaspoon sugar

• A plate of rice
• 2 spoons of sesame oil
• A small chopped garlic
• A cup of peas
• A carrot
• 2 spoons of ketchup
• An egg
• 2 spoons chopped spring onions (Optional)

1. First, prepare all of the ingredients, especially the rice. Some chefs cook the rice in the morning/night before using it. Put the rice in the refrigerator. But, it will still taste great if you are not able to do it.
2. Second, prepare a skillet and pour sesame oil.
3. After the oil is medium heat, add garlic, peas, and carrot.
4. Next, fry until tender and stir until mixed.
5. Fifth, slide the vegetable to the side, and pour the egg to the other side, scramble it.
6. Then, mix the egg with the vegetable mix.
7. The last, add the rice and stir for a while. Then, pour the ketchup.
8. Fry the rice until heated through.
9. Finally, the fried rice is ready to be served. Don’t forget to add chopped spring onions.

•  1 cup all-purpose flour, (spooned and leveled)
•  2 tablespoons sugar
•  2 teaspoons baking powder
•  1/2 teaspoon salt
•  1 cup milk
•  2 tablespoons unsalted butter, melted, or vegetable oil
•  1 large egg
•  1 tablespoon vegetable oil
•  Assorted toppings , such as butter, maple syrup, confectioners' sugar, honey, jams, preserves, sweetened whipped cream, or chocolatesyrupp

1. First,Pour the water and agar agar stir stir stir again then put the sugar little by little,
2. Then put the pandan paste, and cook over low heat till boiling  and be like cotton candy
3. After that, pour into baking dish and flatten quickly
4. Finally, once cool, sprinkle powdered sugar, then roll and then cut into pieces,  jelly roll ready for eating