2. If the cake paste is poured too much, the cake will crack if it expands too high. Pour less or change to a higher mold next time.
3. Too long baking time will make the surface of the cake dry, so it should be controlled reasonably.
4, the general cake shop, Qifeng cake with slight cracks on the surface is the most perfect, suitable for decoration, do not mind if there are no serious cracks.
Second, the solution of Qifeng cake cracking: 1, and the proportion of wet materials in the formula is small. The amount of milk or water in the yolk paste is small and the consistency is large. When baking, the batter is too dry, and lack of water can easily lead to cracking of the cake. This is also the reason for the formula. Next time, you can increase the amount of wet materials such as milk again. The stirred egg yolk paste must be thin and thick, and it must be beaten with an egg beater until it is smooth. If the yolk paste doesn't come down on the eggbeater, it proves to be too dry and easy to crack.
2. Too much batter was poured into the mold. This is why the cake cracked for the first time. When I poured it, I felt that there was too much batter, which was equivalent to a cake mold, but I made it according to the recipe, and then it cracked and the cake paste flowed out. This is because there is too much batter, which continues to expand after filling the mold and finally cracks from the top. In this case, the broken batter will accompany the top of this tall mushroom. When you encounter this problem, just remember to reduce the amount of cake batter next time.
3. Another reason for the cracking of the cake may be that the oven temperature is too high and the surface is cooked too fast, but the inside is still raw. In the process of baking, the bottom will expand continuously, which will crack the hardened surface. If this is the problem, we can start the fire first, and then start the fire after the bottom is fully expanded, or adjust the temperature of the fire to be slightly lower than that when baking, and put the cake in a slightly lower position, in the middle and lower floor of the oven.