The dry-wet ratio is wrong. The inside of the cake has collapsed and is wet. First of all, consider whether the dry-wet ratio is wrong. Too much wet material will lead to this situation. Incomplete protein delivery, protein defoaming. In the process of stirring, due to the wrong technology, protein defoaming is also prone to internal wetting.

Qifeng cake is a dessert, which belongs to sponge cake type. The main raw materials are vegetable oil, eggs, sugar, flour and baking powder. However, due to the lack of rich flavor of cream cake, Qifeng cake usually needs rich ingredients such as juice or chocolate and fruit. Qifeng cake contains enough vegetable oil and eggs, so the texture is very moist, not as easy to harden as traditional butter cake.

Matters needing attention in Qifeng cake

It's not easy to send the egg white away. You can't play too hard or not enough. If you hit it too hard, the surface will crack after baking the cake. If you don't play enough, it will lead to a wet feeling inside, which will lead to a bad taste. The best way to judge whether the meringue is in place is to lift the eggbeater and see many sharp thorns that look like cream.

When we make batter, we usually add eggs first and then flour in teaching. Here, we can mix flour, sugar and so on. Add the egg yolk first and then add it, so that the batter will be more delicate and taste better.