I wanted to eat cake in the summer, but I didn't want to turn on the air conditioner or let the heat from the oven increase the temperature in the room, so I developed a couple of fast-hand cakes, which were both demoxified and short-lived and did not bother the house with heat. The red sugar Madeleine cake, which did not use the traditional shell mold and did not freeze the cake for an hour, is still very fascinating in its smell and fine taste. In the recent period, the children have completed their exams and are at home at a university where they are ready to fill in their hearts and minds. It's been so long since we've had so much time, three meals a day have been reduced to two, so these snacks are two. Although not using the Madeline shell oven, it did not in any way affect the rise of the cake, especially the drumming round head, which was put in the oven a few minutes ago. It's so cute
Sponge cakes, sponge cakes, by their name, are delicately organized and look like sponges, which eat with a sense of readyness, wetness, very softness, especially suitable for smaller babies. The way I share today is a water bath, a little bit different from the traditional water bathing method by not putting the molds directly into the ovens with water, and a net set on the waterboards where they are baked (see below for specific operations), using this method for bathing with water is two of the greatest advantages compared to traditional water bathing methods. It's easy to get burned and make pudding floors, and it's a good way to avoid it. Second, many of the molds are live, so they're disillusioned and easier to use, but when they're baking, it's easy to enter water, and it's a failure, and it's completely avoidable to use this method. It's simple to share today, as long as you have control of the flow of protein and the temperature of the soup
