I don't know if they're all like this. Children do whatever they like. The kids used to eat bread, they came out of the oven basically with toast, bread, and recently, they liked cake, so they were always marfins and cakes. But if you make the same cake, you'll get tired. With a little bit of the baby's favorite chocolate beans, it's just a little bit rich. Ever since this new oven that separates up and down. It doesn't work with the old oven. The greatest benefit of the separation of upper and lower tubes is that almost everything does not have to go back and forth between several internal levels of the oven, as was the case. For example, previously used ovens, usually with cake rolls in the middle, 180 degrees, are often coloured on the skin, and there is still a small amount of fire at the bottom; toast is placed on the lower floor, but often hard at the bottom, with tin paper on the surface; and model twilight is placed on the lower middle floor, with no tin paper on the surface, often over-cooked, sometimes uncooked. Now, I'm pretty much on the 2nd floor of the countdown, with the temperature of the upper tube and the temperature of the lower tube adjusted properly, and a few more tests, so I can find the temperature of the upper and lower tube that is required for the different western point. When baked with cake rolls, the top temperature is higher and lower at the bottom; the base temperature is higher at roasted toast and model thiose, and the top temperature is higher, so that even if not covered with tin paper, the colour of the surface will not be too high, not only the colour of the finished product is good, but the overall taste of it can be adjusted to its optimal state, and the waste of tin paper is saved。
The cake is so childish, it's decorated with beautiful, favorite chocolate beans and milk cookies, and, in the words of her daughter, it's like, "it looks simple, but it feels so sweet." Beautiful doesn't like the taste of sour cream, so I put a little wildberries jam in the cake, and the cream is thin, and the sour jam makes the cake less greasy, chocolate beans and biscuit go with thin cream, sweet and soft, and unexpected little surprises。
I'VE DONE A LOT OF CAKES, BUT I'VE NEVER DONE MAFFANE. REMEMBER BUYING A COUPLE OF MARFIN GLASSES AT THE BEGINNING OF THE BAKING CLASS (BUT IT WAS NOT KNOWN AT THAT TIME THAT IT WAS A MARFIN CUP, BUT IT WAS JUST AN ORDINARY CAKE CUP) BUT IT NEVER WORKED. THERE ARE TWO REASONS FOR NOT DOING IT: ONE IS THAT HE NEEDS A LOT OF BUTTER, AND EVERY TIME HE TRIES TO DO SOMETHING, HE STOPS. FEARING THAT THE MEAT IS STILL IN ITS SECOND PLACE, I CAN ONLY MAKE A FEW CUPCAKES AFTER DROPPING THE WHOLE PIECE OF BUTTER, WHICH IS TOO SMALL, AND THE SENSE OF ACHIEVEMENT AND PRODUCTION IS PROPORTIONAL. THE SECOND IS THAT THE HEIGHT OF MAPHINE IS SUPPORTED BY POWDERED POWDER, WHICH HAS NOT BEEN BOUGHT IN THE FAMILY FOR AT LEAST TWO YEARS. HOWEVER, AFTER A PERIOD OF LITERACY, ADDITIVES WERE FOUND TO BE HARMFUL AND HARMLESS, SUCH AS THE USE OF ALUMINUM-FREE POWDER TO SAVE HEALTH CONCERNS, AND WERE USED AGAIN. IT'S HARD TO START, NO MATTER WHAT I DO, FOR THE FIRST TIME I USUALLY DO IT IN THE MOST TRADITIONAL WAY, NOT IN INNOVATIVE WAYS. TODAY, THIS BANANA IS SAID TO BE SUITABLE FOR THE NEWCOMERS. THE PROCEDURE WAS SO SIMPLE THAT IT DIDN'T EVEN HAVE TO BE TOO EVEN. WHEN I FELL IN THE CUP, I FOUND OUT THAT PEOPLE COULD DO SIX, BUT I HAD TO DO FIVE. IT DIDN'T END WELL. MORE IMPORTANTLY, THE OVEN'S TEMPERATURE REACHED 220 DEGREES AT THE PREHEATING TIME, AND THEN SUDDENLY FELL TO 150 DEGREES WHEN IT OPENED THE DOOR AND BROUGHT THE CAKE IN, BUT IT REQUIRED 180 DEGREES, WHICH WAS TOO DIFFERENT. I DON'T EVEN KNOW HOW TO CONTROL THE TEMPERATURE, I THINK IT'S OVER, BUT, HEY, THE CAKE'S COOL AND IT'S PRETTY GOOD. I SHOULDN'T HAVE USED CHI FUNG TO OPEN MY EYES. T.T. FRESHMEN COME WITH ME AND LEARN ABOUT MAPHINE. THEY MUST BE CONFIDENT IN THE SHED. BY THE WAY, TODAY THE FORMULA USED TO REPLACE BUTTER WITH SALAD OIL IS RELATIVELY LESS GUILTY, AND BANANAS AND CHOCOLATES SMELL BETTER THAN ANY SCENT。
