We all know that there are many types of cakes, light cheesecake is one of the more popular cakes, its flavor is sweet and delicious, eat soft and sticky, taste superb, many people will do at home light cheesecake. So why is light cheesecake easy to collapse? Let's look specifically at it!

Light cheesecake collapse reasons 1, insufficient protein whipping or protein whipping caused by excessive collapse

Japanese cheesecake is the need to whip the egg white, so that the cake taste is relatively light, it and chiffon cake has a "similarity", except that we added cheese in the egg yolk batter (that is, cream cheese), and the whipping of the egg white does not need to be whipped, so that the cake will be more light. The whipping of the egg whites does not need to be too stiff, and is generally similar to the whipping of a cake roll, which is a large curved hook of 7 points.

If the egg white is not whipped enough to support the organization of the cake, it is easy to cause the internal organization of the rough, large air holes, the cake is not long, easy to collapse and other problems.

If the egg white is over whipped, not only is it easy to cause cracking, but it is easy to see the cake grow especially high in the oven, and then when you take it out, it is like a deflated ball, shriveled up, and collapsed.

2, the collapse caused by defoaming

As with the chiffon cake, Japanese cheesecake is to make meringue and egg yolk paste, and then mix the two evenly, the principle of the similarities, so the chiffon cake is the basis for a pass.

The first thing you need to pay attention to when mixing is the mixing technique, don't stir in circles and don't over mix, either of these "irregularities" will cause the cake batter to foam like crazy, and you will clearly hear the sound of the meringue defoaming.

There may also cause defoaming is: after the cake batter is mixed, put it at room temperature and let it sit for too long, do not take it to the baking immediately, which may also cause defoaming and collapsing.

3, some bad baking habits caused by the collapse

(1) baking process from time to time to open the oven door to see, such as the water bath method did not put enough water, water in the middle of the oven door, due to the "cold shrinkage" caused by the collapse, especially in winter, the oven and the temperature difference between the room temperature is particularly large, this situation is more pronounced.

(2) The oven does not preheat before baking, so the cake can not get a stable baking temperature.

(3) Frequent adjustment of the oven temperature.

(4) Taking the cake out of the oven immediately after removing it from the oven is still a collapse caused by the instant contact of cold air with the cake.

How to avoid collapse in light cheesecake Proteins should be whipped in place

Making Japanese cheesecake must be carefully and well whipped egg whites, beaten in place, not over-whipped.

More points to note:

(1) The beating basin, beating head without oil and water.

(2) Eggs should be fresh, and the yolks should not fall into the whites when splitting the eggs, so as not to affect the efficiency of whipping.

(3) Add granulated sugar to whip the egg whites in small batches to ensure that the meringue is more stable, which is the basis for fine organization, fluffy texture, lightness and softness.

Avoiding defoaming

Defoaming can be easily avoided by doing the following four things:

(1) Pay attention to the mixing technique and mix the meringue and egg yolk paste well. (You can also avoid the pudding layer.)

(2) Don't overmix.

(3) Bake the cake in the mold as soon as it is ready.

(4) Preheat the oven to a more stable baking temperature.

Avoid improper operation

(1) Do not open the oven door to check during the baking process, nowadays the oven is a glass door, you can well observe the state of the cake. Put enough water in the baking pan at one time, avoid adding water halfway.

(2) Preheat the oven in advance to get a more stable baking temperature.

(3) Adjust the oven temperature infrequently so that it stabilizes at a more suitable temperature for baking.

(4) After the baking time, turn off the oven, all the functions, and then open the oven door, but do not take out the cake, let it slowly return to room temperature; about half an hour later and then take it out, which can be maximized to avoid the Japanese light cheesecake due to the reason of the "cold shrinkage", caused by the collapse.

What is the best mold for light cheesecake

It is recommended that you use a special light cheesecake non-stick mold to bake Japanese cheesecake to avoid the trouble caused by shrinkage, including going to and their own oven to grind, choose the right baking temperature and time, in order to achieve the best baking state. I believe that by doing these two small points, and combining the three major points I summarized above to improve, we can all make Japanese cheesecake better and better, it doesn't matter if you have problems, it's most important to find out how to solve them!