2. The egg beater and the basin for beating eggs should be clean, and there should be no water and oil, which will affect the formula on the one hand and the delivery on the other.

Why does the rice cooker collapse when making cakes?

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Why does the rice cooker collapse when making cakes: protein defoaming

Analysis: The reason why the cake does not collapse is that the small pores after the protein hits the dry foam are supporting the cake body. If the protein defoams and there are few pores, the cake will collapse easily. There are many reasons for protein defoaming, such as insufficient beating, too long beating time, stopping beating for a while and so on, which may lead to protein defoaming.

Solution:

1, eggs should be fresh, protein and yolk should be separated, and there must be no yolk in the protein.

2, adding sugar, white vinegar and corn starch can effectively help to send and stabilize the bubble.

3, the protein must be fully sent to the creamy state, and it will stop after it is found. Judging the degree of beating, you can tilt the beating basin. If you find that the foam doesn't flow and can't be put down, just lift the beating head and find that it has formed a small sharp corner that can't stand up.