Presumably many students have made the chiffon cake at home , as the most basic baking cake, obviously follow the tutorial step by step, but every time the finished product is very useless: sunken, cracked, back shrink and so on.
Today, Xiaoyou has sorted out the reasons why the chiffon cake always rolls over, so that you can avoid pits!
UMEY
Question 1: collapsed cake blocking
1. Cake The mold is oily, and the impurities are not cleaned before use
Solution:
Clean the mold before use
Stirring, the degree of oil emulsification is not enough, there is a grainy feeling, and the protein is not beaten enough.Not reaching dry foaming, the protein state is unstable, resulting in retraction
Solution:
Stir the egg yolk paste thoroughly, add some lemon juice when the egg white is beaten, and increase the stability of the egg white. But also avoid over-baking
3. The baking time is short, stop baking before it is completely cooked, resulting in a moist "pudding" layer, which clumps and shrinks after cooling_ span4span
Solution:
Pay attention to the changes of the cake and control the baking time. You can insert a bamboo stick into the cake body ten minutes before the baking, lift the bamboo stick, and there is no cake crumbs on the front of the bamboo stick, which can be judged as Bake fully
UMEY
Problem 2: The cake volume is not enough to expand
span , the specific gravity of the batter is too large, or the batter is over-mixed, and the stability and air retention of the batter decrease
Make the batter to the standard
2. baking powder insufficient or expired Appropriate amount
3. The quantity of batter is too small, and the batter is not packed according to the specified ratio
4. The furnace temperature is too high when entering the furnace, and the surface is too early to be lit.
The fire should be even, and don't open the oven door frequently in the middle of the process, otherwise a lot of cold air will enter the same result
1. Improper stirring,The ingredients are not mixed and dissolved, and the baking powder and flour are not mixed well
Solution:
, There are too many flexible materials in the recipe, the moisture is insufficient, and the batter is too dry
Solution:
Do not use too much sugar and oil in the recipe, pay attention to the thinness of the batter
3. The oven temperature is too low and the sugar particles are too thick.
solution:
sugar fully dissolved, the furnace temperature not too low when grilled issue 4
UMEY
: skin cracks appear
1. The total amount of water in the egg yolk paste is less,The consistency is too thick, the batter is too dry and lacks water and cracks when baking 2. The oven temperature is too high, the baking time is too long, and the moisture is quickly lost, resulting in dry cracks The temperature of each oven is different, you should set the temperature according to your own oven temperature, it is better to bake for a longer time at a lower temperature, rather than too high. 5: After cooling, the surface is wet and sticky
1. The meringue becomes cotton-like or defoamed after being beaten too much
protein can achieve dry foaming,Remember to beat the egg whites and egg yolks first, then beat the egg whites to avoid defoaming of the whites
If it is a temperature problem, the starting temperature can be increased by 10%. After the cake surface is colored, adjust the temperature back to the original temperature
If the table top is too close, it will also cause the water vapor to flow back and cause the cake surface to be sticky
Solution:
water vapor reflux
issue for everyone here to sort it
Whether you are baking white
Still a master baker
Hope this content can help you
span1s pan ❤What other baking tips would you like to see
Welcome to leave a message to Xiaoyou~
.
