Chocolate Bean Chiffon Cake
by Swallow Kitchen
Favorite
Difficulty
Easy
Time
1h
Serving
2
I don't know if mothers are like this, and their children can do whatever they like to eat. In the past, children loved to eat bread, and the ones that came out of the oven were basically toast and bread. Recently, children like cakes again, so they often use muffins and cakes. But if the cake is always made the same, it will be too tired. Add in some of the children's favorite chocolate beans, and the taste will be enriched all at once.
Since I have this new oven with separate temperature control for the upper and lower tubes. If I use the old oven again, I don't think it works anymore. The biggest advantage of separating the upper and lower pipes is that almost everything does not need to be back and forth between the internal levels of the oven as before. For example, in the original oven, the cake roll is usually placed on the middle layer at 180 degrees, but often the skin is over-colored, and the bottom is still short of ignition; the toast is placed on the lower layer, but the bottom is often harder, and the surface layer should be covered with tin foil. ; The model chiffon is placed in the middle and lower layer, but the surface layer is not covered with tin foil. It is often over-baked, and the tin foil is sometimes unfamiliar.
It's better now. I basically put it on the penultimate layer every time I bake something. Adjust the temperature of the upper tube and the temperature of the lower tube appropriately. After a few more experiments, you can find the upper and lower tube temperatures required for different pastries. When baking cake rolls, the temperature at the top is higher and the temperature at the bottom is lower; for toast and model chiffon, the temperature at the bottom is higher and the temperature at the top is higher, so that even if the tin foil is not covered, the color of the surface will not be excessive, not only the color of the finished product is good-looking, The overall taste can also be adjusted to the best state, and there is no waste of tin foil. "
Since I have this new oven with separate temperature control for the upper and lower tubes. If I use the old oven again, I don't think it works anymore. The biggest advantage of separating the upper and lower pipes is that almost everything does not need to be back and forth between the internal levels of the oven as before. For example, in the original oven, the cake roll is usually placed on the middle layer at 180 degrees, but often the skin is over-colored, and the bottom is still short of ignition; the toast is placed on the lower layer, but the bottom is often harder, and the surface layer should be covered with tin foil. ; The model chiffon is placed in the middle and lower layer, but the surface layer is not covered with tin foil. It is often over-baked, and the tin foil is sometimes unfamiliar.
It's better now. I basically put it on the penultimate layer every time I bake something. Adjust the temperature of the upper tube and the temperature of the lower tube appropriately. After a few more experiments, you can find the upper and lower tube temperatures required for different pastries. When baking cake rolls, the temperature at the top is higher and the temperature at the bottom is lower; for toast and model chiffon, the temperature at the bottom is higher and the temperature at the top is higher, so that even if the tin foil is not covered, the color of the surface will not be excessive, not only the color of the finished product is good-looking, The overall taste can also be adjusted to the best state, and there is no waste of tin foil. "
