Of course, there are the following Ken
1. Secret recipe If there is too much oil and water, it will collapse under its own net weight, just like demoulding immediately. Treatment: adjust the secret recipe.
2. The dough comes out of the tendon and shrinks after cooling. Treatment: Use low-gluten flour, or 80% medium-gluten flour and 20% corn flour. 3. protein demulsification, not killing enough, or killing for a while before beating, or beating eggs for too long, putting sugar at the wrong time ... It is not easy to achieve dry foaming.
In addition, if it is necessary to make it crack-free, it is easy. The egg white should not be too hard, and the cake paste formula should be thinner. The furnace temperature will drop, but the taste will change. Or, change the mold, such as baking in a baking tray, even if it cracks, it will recover quickly. Although Qifeng baking is difficult, as long as you follow every step of the recipe carefully, there is no problem to achieve success. And there are actually some cracks on the surface, so don't worry too much. After Qi Feng is baked, there will be a proper amount of shrinkage, and some small cracks can hardly be seen after the cake is retracted.