Banana-chocolate marfin

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。