Cooking cakes with electric cookers is very convenient. You can make your favorite delicious cakes without an oven. However, when we make cakes with electric cookers, there are always problems of cake retraction and collapse. Let me talk about why this rice cooker retracts and collapses when making cakes. There are several reasons why the rice cooker retracts and collapses when making cakes: 1. If the protein is not sent in place, it will collapse and shrink. Be sure to send the protein until it can pull out the sharp corner, and turn the plate containing the protein upside down without flowing liquid. 2, protein bubbles and egg yolk paste mixing techniques are wrong. After the protein is sent, it should be mixed with egg yolk paste as soon as possible. After the protein is sent, leaving it for too long will make the cake swell gradually disappear. When mixing egg white and yolk paste, attention should be paid to the technique. If the technique is wrong, it is easy to cause serious defoaming of the protein and collapse, or if the stirring time is too long, the product will cause serious defoaming of the protein. 3. Time and temperature When the cake is steaming, if the time is not enough, the time is too long, or the temperature is too high when steaming, it may cause the cake to shrink and collapse. 4. Exhaust and demoulding should shake out the air without shaking a few times before steaming, or shake a few times before cooking to shake out the bubbles that have not been discharged. Before demoulding, the cake should be reversed and demoulded after cooling. Generally, the reasons for the retraction and collapse of cakes made with rice cookers are all caused by these reasons.