1. Undercooked cake. The performance of undercooking is: the cake in the oven expansion is not bad, but from the oven out of a short while, with a hand press, with a "brush" sound, the cake like a deflated ball instantly deflated, cut to observe the internal organization will find that the whole are very wet, and the internal sticky." The solution is: Shorten the baking time or reduce the baking temperature, check the maturity of the cake in time with the above methods, and do not overdo it.
2. The cake is overbaked. The performance of overbaking is: the cake comes out of the oven with a darker color, and a slight vibration will cause the cake to sink inward from the side waist, resulting in the collapse of the cake as a whole. After cutting, observe that the skin tissue is thicker and darker in color, but the internal structure is still good. The solution is: shorten the baking time or reduce the baking temperature, check the maturity of the cake in time with the above methods, and don't overdo it.
3. Improper operation. The performance of improper operation is: the cake shrinks after coming out of the oven for no reason, and the internal organization after cutting is also OK, but the overall shrinkage is more serious. The solution is: out of the mold can leave the table a little bit, by free fall light fall a little bit, gently oh ...... purpose is to exhaust. Also must remember to invert cooling. Open the door to check whether the baking is cooked when the action should be fast, and the door opening degree as small as possible, so that you can minimize the cold air into the oven, affecting the internal structure of the cake.