Why can't Qifeng cake be made well?
1, normally baked cake. High expansion. The epidermis is very thin, and every pore inside is open. There are no obvious large pores.
2, the top retracts, because the baking time is not enough, or there is no mold loss after the furnace is discharged; Rough tissue, serious retraction), because protein is not enough. There is not enough air in it.
3. The top of the cake is severely cracked. The reason is that the ignition temperature is too high. Or too close to the fire. The temperature should be lowered. Or move the cake down one layer.
4. The bottom is concave. The first reason is that the fire temperature is too high. Or too close to the fire. The second reason is that baking time is too long. Wet and dry. Insert a baking tray at the bottom. Or reduce the baking time.
5. The cake becomes bigger. Mushroom top. The reason is that there is too much cake paste. You can put some cake paste in a small cup.
6. The cake is full of big pores. The reason is that after pouring the cake paste, there is no light fall to shake off the internal air.
Reasons for the failure of Qifeng cake
1. was not reversed in time after it was released from the furnace.
Because it contains a lot of Qifeng oil, the pores in the lower part are easy to be squashed, the lower part becomes dense and solid, the volume of the cake is reduced, and the surface is shrunk.
Solution: after baking, buckle it in time and let it cool.
2. The batter comes out of the tendon and retracts after cooling.
Solution: Use low-gluten flour.
Attention in operation: Don't stir the paste in front of the yolk, just stir it with the egg for 6-7 turns, and it doesn't matter if it is uneven. After adding the egg yolk, stir for a while until it becomes uniform and thin. When mixing egg yolk paste and protein paste, we should also pay attention to gently stirring and turning up and down, rather than stirring in circles.
3. Protein defoaming: it is not easy to achieve neutral foaming, such as insufficient beating, pause for a while before beating, too long beating time, wrong timing of adding sugar, etc. , make protein foam unstable, easy to defoam, shrink pores, reduce the volume of cake paste, and the cooked cake will shrink after cooling. The defoamed egg liquid is easy to precipitate into a pudding layer during baking, which is also the possible reason for the retraction of the cake.
Solution: A. Eggbeater and eggbeater should be clean, and there should be no water or oil. It is best to use copper and stainless steel eggbeaters.
B. The eggs should be fresh, but refrigerated, and the yolk should be separated. There should be no trace of yolk in protein.
C. Adding sugar, white vinegar (Tata powder) and corn starch helps to disperse and stabilize the foam.
D, low-speed pulping is started-after rough soaking, 1/3 sugar, white vinegar (tata powder) and corn starch are added, and medium-speed pulping is carried out, with the second and third sugar added in the middle, and continuous pulping is carried out. Don't stop for too long until it dries and bubbles.
Here, the degree of neutral foaming is tested: at this time, the egg beating basin is tilted, and the foam does not flow and cannot be put down. When you lift the egg beater, you can see that the small elbow around 1 cm is 90 degrees from the egg beater, and there is also a small hook at the upper end of the basin that does not adhere to other protein bubbles.
Another way to judge whether the protein bubble is defoamed: in the process of stirring three batches of egg yolk paste, finally, whether the third protein bubble (1/3) that stirs the egg yolk paste can slide when the basin is tilted. It should still be non-slippery, otherwise it means that the protein bubbles are still defoamed, and the hair is not hard enough, and the cake will shrink more or less in the later stage. You shouldn't, otherwise you haven't played enough protein, so you should play harder next time.
But don't beat the egg white too hard, otherwise the taste is poor and it is not easy to stir.
4. The egg yolk paste is not evenly stirred, the oil is not fully emulsified, or the egg yolk paste and the protein paste are not evenly mixed, and the protein paste mentioned above is defoamed. These conditions will sink because of the heavy ingredients, and a pudding layer will be formed after baking, and the cake will not be covered.
Solution: master the essentials of mixing, move lightly and quickly, but mix well.
5. The used mold wall is anti-sticking, or the mold wall is greasy, or the inner wall of the mold is not cleaned, and there is an oil layer ... These will all cause insufficient adhesion, and the cake paste can't climb and grow when baking, and the cake will never grow.
Solution: Reject the anti-sticking mold to ensure that there is no oil on the inner wall of the mold.
6. If the primer is too large, it is easy to cause the bottom to shrink upwards. When the back buckle was taken out, it was found that the bottom was sunken, forming an inverted ring hole. Oiling the bottom of the mold may also cause this problem?
Solution: reduce the fire, or put the baking mold on the higher grid in the oven, or put the baking mold on the baking tray instead, or reduce the fire at the same time …
7. Stop baking if it is not completely cooked. Immature is also a common reason for cake retraction.
Solution: bake completely, if you are afraid of burning the surface. You can lower the baking temperature and prolong the baking time, or cover the upper surface with tin foil (but don't seal it to avoid stuffy baking). The common inspection method is to insert a toothpick to see if there is any cake sticking out. Experienced people can beat the cake surface with their hands, with no obvious noise, good rebound and no fingerprints.
8. During the baking process, the temperature drops too fast, including too much temperature drop in a short time, too long and too many times to open the oven door, and sometimes covering the top with a thick cold DD- baking tray or too big and thick tin foil will also be affected.
Solution: Avoid sudden temperature drop in the furnace. Pay special attention to the cake growth stage: avoid opening the oven door and carefully adjust the temperature. When you see that the first half of the cake stops growing and shrinking, you should heat it properly.
9. If the baking time is too long, water will be lost and it will shrink.
10. If you want to shrink the cake, you can bake it at low temperature, and the shrinkage rate will be lower, but the time will be prolonged accordingly.
Edible taboo
The general population can eat, and diabetics fast.