Vanilla Farov magic cake

Two times, the first was unsatisfactory, and then the second. However, except for the second breakup, which was not too obvious, the results were not much worse. It's so tight. Sometimes it feels that it's too cold to make cake, because it's too hot to get out. Maybe it shrunk. When the second was done, attention was paid to keeping butter and milk warm, because the first was when it was felt that once the milk fell, the butter began to condensate. There is no more screening, and cold screenings appear to hold back liquid butter. Although at the end of the day there was a distinct sense of stratification and a strange sense of different layers, the surface always seemed to be less lax. The only consolation is that there is no more exaggerating crack. Maybe we shouldn't lose one third of the weight according to the inertia of Twilight? 6 inches of magic compared to 3 inches of two eggs may not be destined to escape the steep dimpled fate? Maybe a little less when you're making noodles? Next time, you can try three eggs in six。