Category: 烘焙配件
一般來說，小尺寸蛋糕烘烤沒什麼問題，但大蛋糕常會出現邊緣烤得有點焦脆，中間卻還沒熟透的窘境——這可不是大家想端上桌的結果。只要將這款「均熱導熱棒」插入蛋糕中央，它就能像烤模邊緣一樣，加熱並將熱能擴散到麵糊中，讓蛋糕中心與邊緣以相同速度烘烤。成果：一個烘烤均勻的大蛋糕，不僅不會讓你丟臉，還能避免多層慶祝蛋糕因底層不穩而塌陷。
使用方法
導熱棒一端有扁平圓盤——將此端放在蛋糕烤模底部正中央，再將蛋糕麵糊倒入周圍。接著放入烤箱，照常烘烤。蛋糕烤好後（仍需用竹籤插入測試是否熟透），從烤箱取出並照常脫模。導熱棒會輕鬆滑出——只需用指甲或刀尖頂住圓盤邊緣，即可將其挑起取出。它只會在蛋糕頂部留下一個小孔，很容易用糖霜覆蓋。
採用碳鋼製成，耐熱溫度可達220˚C。
長度11.5公分。
My last two-layer sponge came out perfectly moist edge to center, no more scorched crust or raw middle. The pin sits right in the middle of the pan and does its job quietly. I'm genuinely surprised how much of a difference such a simple little tool makes.
The middle of my big birthday cake used to be raw while the edges browned too fast, but this pin actually evens things out. Just pushed it into the center before baking and the whole thing finished at the same time.
My last two layer cakes came out with perfectly even crumb top to bottom, no more scraping off burnt edges while waiting for the center to set. The pin conducts heat right to the middle so the whole thing bakes at the same pace, which was the exact fix I needed for my deep 9-inch pan.
