Chi Fung Cake

I can't hold my baker anymore. I can't believe I'm doing anything with it. What do you think you're doing with your eyes open in the morning? My LG went overboard and saw me staring at the ceiling. I said, "No, I'm trying to make breadbox food!" He threw three words at me: "David!" This time, I tried to bake twirl cake with a toaster, and it's quite a success, and it's so delicate, and it's perfectly organized, but you know it's made with a toaster, and I'm satisfied at least. This twirling cake still uses my own grill, as I mentioned in Boven. ) http://home.meishichina.com/space-42236-do-blog-id4251.html And this time, I added an extra little accessories, and I drank the rest of the "Lose" empty can, so why would I use this? It's a little longer, I can tell you, and it seems to me patiently that with these two little accessories, my baker turns into a oven, and it's not going to be a problem. My bakery, with its three-dollar creative little grill, could just put in a six-inch cake round, and it took 45 minutes to bake a six-inch twilight cake, and the taste of the product was very good. What was missing was a little dent in the middle, and a large surface crack. The surface is fractured because of the high temperature of the bakery, which, in my opinion, is negligible, because, after all, it's a bakery that can't regulate the temperature, and it's difficult to keep the surface of the cake under control, so let me think about it for a second and see if I can figure out a solution. I think it's because the center isn't completely baked. Why can't it? After all, I thought it was a bakery with a heating tube, and the heating pipe was only around the middle and lower of the baker, and the heat was going to permeate through the outer center of the mold, the face of the cake could not be baked directly, the heat could not reach the center of the cake. It was clear that the heat of this heating tube did not meet the heat of the clink cake, which was sensitive to temperature requirements, and that the heat generated by a heating tube was not even enough to match that of the oven that had four heating tubes. These are my own understandings, not necessarily for professionals, and some of the explanations may not be relevant, not for ideas, but for professionals to point to the principles of this. What do we do? The first thing I thought about was an extended roasting time, from 45 to 55 minutes, but when I found out that the cake was all worn out, it was still kind of drowsy. And I thought that the chimney model would work, make the center empty, and the cake has a place to climb, and it's definitely not dimpled. But here comes the trouble, the wood has a 6-inch lumber, we can make it, we can make a fake chimney, it's super simple, it wasn't me who invented it, it was done a long time ago, with an empty “show” jar, with tin paper on the outside, with a simple chimney, and then put it in the center of the cake model, and then put it in a cake paste and bake it, and it worked. My bakery is Easting DL-100, and the power of the bakery varies from one brand to the next, even if it's the same brand, so relatives need to adapt to the characteristics of the bakery to achieve the best effect of the bakery。