Chocolate bean chili cake

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。