1. Frozen eggs and butter should not be used immediately.
When refrigerated butter is used, it needs to be softened at room temperature, and eggs must be treated in this way, so that the eggs can return to room temperature before trying. Otherwise, uneven emulsification is easy to occur when mixing materials. If you don't have patience to wait or time is not enough, you can cut a few knives on the butter, then put it in the microwave oven and heat it on low heat, and check it every 5 seconds to see if it will return to temperature. Eggs can be soaked in a bowl filled with warm water 10- 15 minutes.
2. Measure flour correctly
Electronic weighing is essential in baking weighing, but many baking experts are also used to weighing materials with spoons. Then, besides using an electronic scale, how to measure the right amount of flour in a measuring cup?
First scoop the flour into a measuring cup with a spoon, and then scrape off the excess flour with a knife. Don't directly measure the flour from the flour bag with a measuring cup, because the measured flour will be denser-so it looks like a cup on the surface, but it is actually more. In this way, the amount of flour will exceed the amount specified in the formula.
3. Brush the baking tray with a brush to prevent sticking.
Brushing with a brush is more even than holding a piece of butter directly. Just dip the brush in softened butter first, and then brush it to the bottom and walls of the baking tray. If there is baking tray paper, you can continue to brush it on baking tray paper.
4. Try to put the baking tray in the middle of the oven.
If multiple baking trays or molds are used for baking at the same time, the baking trays should not touch each other or the furnace wall. Try to put the baking tray in the middle of the oven, so that the temperature is more accurate and the color is more uniform. Some cake recipes can also turn on the hot air function of the oven to make the temperature inside the oven spread evenly.
5. Turn the baking tray around when baking.
When the cake is basically shaped (about 2/3 of the whole time to avoid the surface collapse of the cake), take out the baking tray and rotate it in different directions before baking, so as to ensure that the cake is baked evenly on all sides.
Step 6 turn the cake upside down and cool it
Cool the top of the cake. This will flatten the top of the cake, and it will be much easier to fold it when making multi-layer cakes-if the top of the cake is still a little arched, you can cut it flat with a serrated knife.