It's light and soft, a lot of people like it. It doesn't matter if there's a crack on the surface of the twilight cake, but instead of the “East African Rift Valley”, it's more fragrance than the unbreakable. But if it's on a cake roll, it's not so beautiful. Someone made a cake roll with an 8-inch casserole recipe, which is definitely not going to work. Because the thickness of the two is different, adjustments are made to the temperature and time of the formulation and roasting. And I have learned some lessons from most failures and instability, and share them here. High temperature of 170-180 degrees (adjusted for different ovens), approximately 20 minutes. This piece of cake, which is very hot and baked in time, has a very high rise and does not experience a significant contraction when it comes out of the oven, there is no pudding in the cake, and loose cakes are covered in cream and fruit, looking beautiful and eating beautifully. In addition, the flour in the 8-inch twilight cake formula is reduced, and I usually use about 100 grams of low-twisted flour for 8-inch twig, while the cake rolls are reduced to about 60 grams to make it softer. Some people think it's the cake roll that's the key to success, not all of it. When the proteins reach wet hair bubbles and a big bending hook is found, but what matters is the temperature and time mentioned above. These two elements are understood, and even if the proteins are dry with wetness, it is okay。
