Hello, I am glad to help you There are many reasons for the failure of making chiffon cake The following are some of the reasons for the failure and the solution I hope it will help you 1. too much oil and water in the recipe, and did not add the right amount of baking powder, and did not invert in time as well as the same, it will be collapsed by its own weight
.
Solution: adjust the recipe.
2. The batter is glutenous and shrinks back when cool.
Solution: use low gluten flour, or use 80% medium gluten flour + 20% corn starch.
In the operation of the note: add egg yolks before the paste do not stir more, with the egg pump turn 6 ~ 7 circles can be, not uniform does not matter, add egg
yellow in the more stirring for a while, to the uniform thin paste. The egg yolk paste and egg white paste should also pay attention to light mixing, up and down mixing, not
around the circle mixing.
3. Egg white defoaming: insufficient whipping, or whipping interrupted to stay for a period of time and then beat, or beating time is too long, add sugar
machine is not correct .... It is not easy to achieve dry foaming, so the protein foam is not stable, easy to defoam, the air holes are reduced, so that the cake paste
Volume reduction, cooked cake body in the cool after the retraction. After defoaming, the egg mixture is easy to settle and turn into a pudding layer in baking, which is also
a possible reason for the cake to retract.
Solution:
a. Egg beaters, egg beaters should be clean, no water and oil, it is best to use copper, stainless steel egg beaters.
Speculate b. Eggs should be fresh, but refrigerated, and the egg white yolk should be divided cleanly Not a trace of yolk should be left in the egg white.
c. Adding sugar and white vinegar (cream of tartar) and cornstarch has the effect of helping to whip and stabilize the foam.
d. Begin to beat at low speed - after the coarse foam, start to add 1/3 of the sugar and white vinegar (cream of tartar) and corn starch, whipping at medium speed, in the middle
Add the 2nd and 3rd sugar, etc., continuous beating, do not stay too long in the middle to beat again, and then straight to the dry foam.
Here the degree of dry foaming test: this time the beating basin tilted, the foam are not flowing, not put down, lift the beating head, see the short
small straight tip, the basin is also seen in the upright not down the tip. At this time there is a little cotton wool foam organization on the edge of the basin, it is permissible.
Another way to check for defoaming is to look at the third 1/3 of the egg whites that will be mixed with the
yolks at the end of the 3-batch mixing process and see if they slide when the bowl is tilted. It should still not slide, otherwise it means that the egg white
bubbles are still defoamed, not whipped stiff enough, and the cake will be more or less retracted later. It should still not be sloshing, otherwise it means
that you haven't beaten the egg whites enough, and you'll have to beat them even harder next time to get them right.
But you can't beat the egg whites too hard, or they'll taste bad and won't mix well.
4. egg yolk paste is not mixed well, the fat is not fully emulsified, or egg yolk paste and egg white paste 2 paste mixing is not uniform, as well as the previous
mentioned protein paste defoaming, these cases will be due to the proportion of major components of the sink, baked to form a pudding layer, the cake is not fluffy
. The solution: master the mixing essentials, light action, fast speed, but be sure to mix well.
5. The mold wall of the mold used to prevent sticking, or in the mold wall of the oil, or mold wall is not clean, there is a layer of oil, because
chiffon cake batter must be adhered to the mold wall of the power to expand upward, there is grease will lose adhesion.
The solution: refuse to anti-sticking mold, to ensure that the inner walls of the mold without oil.
6. The bottom fire is too big, easy to lead to the bottom of the upward shrinkage, inverted buckle after removing, found that the bottom of the upward concave, the formation of inverted torus-shaped mountain-shaped hole
.
This is also a problem with oiling the bottom of the mold?
The solution: lower the heat, or put the mold in the upper compartment of the oven, or put the mold on a baking sheet, or lower the heat at the same time
....
7. Stopping baking before it is fully cooked and undercooking is a common cause of cake shrinkage.
The solution: fully baked, if you are afraid of surface scorching. You can lower the baking temperature, extend the baking time, or add
cover the surface of the tinfoil (but do not seal, to avoid smothering the baking). A common check is to insert a toothpick to see if any of the cake is sticking out.
Experienced people can use their hands to pat the surface of the cake, there is no obvious rustling sound, good rebound, no handprints can be left.
8. baking process, the temperature is reduced too quickly, including short-term temperature reduction too much, open the door too long, too many times, sometimes
covered with a large thick cold DD - baking tray or too large and too thick tinfoil, will also have an impact.
The solution: avoid sudden drops in oven temperature. Take special care during the cake's growth phase: avoid opening the oven door and adjust the temperature carefully.
Halfway through the process, when the cake stops growing and shrinks, the temperature should be increased appropriately.
9. Baking time is too long, the loss of water, will also shrink.
10. Out ......
Why the chiffon cake will collapse back after cooling
There are several possibilities:
1. The recipe is too much oil, water, and did not add the right amount of baking powder, and not inverted in time as well as the same, it will be collapsed by its own weight
The solution:
Adjust the recipe.
2. The batter is glutenous and shrinks back when cool.
Solution:
Use low gluten flour, or use 80% medium gluten flour + 20% corn starch.
In the operation of the note: add egg yolks before the paste do not stir more, with the egg pump turn 6 ~ 7 circles can be, not uniform does not matter, add egg
yellow after a little more stirring, to uniform thin paste. The egg yolk paste and egg white paste should also pay attention to light mixing, up and down mixing, not
around the circle mixing.
3. Egg white defoaming: insufficient whipping, or whipping interrupted to stay for a period of time and then beat, or beating time is too long, add sugar
machine is not correct .... It is not easy to achieve dry foaming, so the protein foam is not stable, easy to defoam, the air holes are reduced, so that the cake paste
Volume reduction, cooked cake body in the cool after the retraction. After defoaming, the egg mixture is easy to settle and turn into a pudding layer in baking, which is also
a possible reason for the cake to retract.
The solution:
a. Egg beaters, egg beaters should be clean, no water and oil, it is best to use copper, stainless steel egg beater.
b. Eggs should be fresh, but after refrigeration, the egg white yolk is divided cleanly The egg white can not leave a trace of yolk.
c. Add sugar and white vinegar (cream of tartar) and cornstarch has the effect of helping to whip and stabilize the foam.
d. Begin to beat at low speed - after the coarse foam, start to add 1/3 of the sugar and white vinegar (cream of tartar) and corn starch, whipping at medium speed, in the middle
Add the 2nd and 3rd sugar, etc., continuous beating, do not stay too long in the middle to beat again, and then straight to the dry foam.
Here the degree of dry foaming test: this time the beating basin tilted, the foam are not flowing, not put down, lift the beating head, see the short
small straight tip, the basin is also seen in the upright not down the tip. At this time there is a little cotton wool foam organization on the edge of the basin, it is permissible.
Another way to check for defoaming is to look at the third 1/3 of the egg whites that will be mixed with the
yolks at the end of the 3-batch mixing process and see if they slide when the bowl is tilted. It should still not slide, otherwise it means that the egg white
bubbles are still defoamed, not whipped stiff enough, and the cake will be more or less retracted later. It should still not be sloshing, otherwise it means
that you haven't beaten the egg whites enough, and you'll have to beat them even harder next time to get them right.
But you can't beat the egg whites too hard, or they'll taste bad and won't mix well.
4. egg yolk paste is not mixed well, the fat is not fully emulsified, or egg yolk paste and egg white paste 2 paste mixing is not uniform, as well as the previous
mentioned protein paste defoaming, these cases will be due to the proportion of major components of the sink, baked to form a pudding layer, the cake can not be fluffy
. The solution: master the mixing essentials, light action, fast speed, but be sure to mix well.
5. The mold wall of the mold used to prevent sticking, or in the mold wall of the oil, or mold wall is not clean, there is a layer of oil, because
chiffon cake batter must be adhered to the mold wall of the power to expand upward, there is grease will lose adhesion.
The solution: refuse to anti-sticking mold, to ensure that the inner walls of the mold without oil.
6. The bottom fire is too big, easy to lead to the bottom of the upward shrinkage, inverted buckle after removing, found that the bottom of the upward concave, the formation of inverted torus-shaped mountain-shaped hole
.
This is also a problem with oiling the bottom of the mold?
The solution: lower the heat, or put the mold in the upper compartment of the oven, or put the mold on a baking sheet, or lower the heat at the same time
....
7. Stopping baking before it is fully cooked and undercooking is a common cause of cake shrinkage.
The solution: fully baked, if you are afraid of surface scorching. You can lower the baking temperature, extend the baking time, or add
cover the surface of the tinfoil (but do not seal, to avoid smothering the baking). A common check is to insert a toothpick to see if any of the cake is sticking out.
Experienced people can use their hands to pat the surface of the cake, there is no obvious rustling sound, good rebound, no handprints can be left.
8. baking process, the temperature is reduced too quickly, including short-term temperature reduction of too much, open the door too long, too many times, sometimes
covered with a large thick cold DD - baking tray or too large and too thick tinfoil, will also have an impact.
The solution: avoid sudden drops in oven temperature. Take special care during the cake's growth phase: avoid opening the oven door and adjust the temperature carefully.
Halfway through the process, when the cake stops growing and shrinks, the temperature should be increased appropriately.
9. Baking time is too long, the loss of water is more, will also be shrinkage.
Chiffon cake collapsed how
Egg whites when you play not too old (like tofu dregs like), not too tender (to beat the ball up when the whipped egg whites should be like a cocktail like hard point, it looks very delicate kind, my experience is this). Also, don't mix the egg whites and yolks too long when you're done. When baking, the temperature I do not know what oven you are, upper and lower heat I use between 160~170, the batter filled seven-eighths full. When the oven is preheated, the batter can only be put in. Bake the cake no longer to rise, slightly down when it is ready. You can also judge according to the color, very appetizing golden brown on the line. If you are not sure, you can use a thin bamboo skewer to insert in the center, take it out and touch it with your hand, it is good if it does not stick to your hand. The baked will also shrink down, this feel a few times on it.
Why do chiffon cake upside down will collapse
The first major cause of disease: not baked
Clinical manifestation 1: "The cake in the oven expansion is not bad, but from the oven out of a short while, with a hand, with a press, accompanied by a "brush" sound, the cake like a deflated skin ball. The cake deflated instantly like a deflated ball ...... After cutting it open and observing the internal tissues, you will find that the whole thing is very wet, and the interior is sticky."
Clinical Presentation 2: "Still expanded nicely in the oven, did not collapse immediately when taken out, and was found to be concave in the center when inverted and cooled. Cutting into the internal tissue found the cake to be better organized around the perimeter and slightly moist in the center portion."
Pathological analysis: both cases can generally be concluded as underbaked syndrome! Because we know that the maturation of the cake is dependent on the vaporization of water, the formation of small holes inside the cake, and then by the flour and so on to fill, thus supporting the skeleton of the cake. But not baked cake, water is not completely gasification, the internal liquid tissue is a lot. If the heating is stopped at this time, the internal structure of the skeleton has not yet been formed, so it is easy to be collapsed by the weight of the cake itself, resulting in the situation shown in Clinical Presentation 1. And the second situation belongs to the cake internal organization has been basically formed, but the center part is still slightly lack of fire, so the center of the support force is not enough to cause the depression.
Treatment: Extend the baking time or increase the baking temperature so that the cake is fully baked. If the surface is too darkly colored, consider extending the baking time at a lower temperature or covering with tinfoil. In addition, before the cake is fully mature, do not remove from the oven, to determine whether the cake is ripe with chopsticks or other long-handled utensils into the oven, press the surface, if the pressure down after the obvious rebound, the cake at this time has been ripe, you can come out of the oven. If you hear a slight "rustle" sound, and rebound very slowly, the center is still slightly less than the fire, to continue to bake for a while.
The second major cause of disease: baked overcooked
Clinical manifestations: the cake came out of the darker color, a little vibration from the side of the waist to the inward depression, resulting in the collapse of the cake as a whole. After cutting, the epidermal tissue was observed to be thicker and darker in color, but the internal structure was still good. Pathological analysis: this is a typical baked overcooked performance, through the epidermis color and thickness can be seen that the cake is overheated, resulting in this waist collapse is because the internal tissues are baked for a long time at high temperatures, resulting in the internal skeleton structure becomes brittle, like osteoporosis, it is very easy to break, especially the periphery of the cake is heated severely, the skeleton is brittle and can not support the body of the cake, so from the side to waist Collapse.
Treatment program: shorten the baking time or reduce the baking temperature, timely check the maturity of the cake with the above methods, do not overdo it!
The third major cause of disease: improper operation
Clinical manifestations: the cake came out of the oven after the contraction of no reason, cut the internal organization is also okay, just the overall contraction of the more powerful. (Pictures from the "D-tone" classmate's failure archive ......)
Pathological analysis: Most of the cases may be caused by improper operation after the cake is taken out of the oven, one kind of mistake is not inverted and cooled down; the other is not lightly vibrated to ventilate the air; and the other one is that the cake was opened frequently and for a long time during the baking process, and then opened for a long time during the baking process. Baking process frequent and long time to open the door.
A cake that is fresh from the oven is not yet fully ripe, and inversion cooling is the final stage of ripening, so a cake that is not inverted is naturally undercooked and will collapse.
In addition, after the cake is out of the oven, you can gently shake on the table and then inverted, this is to make the internal excess water vapor out, so as not to remain in the cake body soft good originally normal skeleton structure, resulting in the cake retraction.
As for the frequent opening of the oven door, resulting in too much cold air into the oven, so that the organization is not stable a cool, a hot. Then the thermal expansion and contraction effect you know ......
Treatment plan: out of the mold can leave the desktop a little bit, rely on the free fall gently fall a little bit, gently oh ...... purpose is to exhaust. In addition must remember to invert the cooling. Open the oven door to check whether baked when the action should be fast, and the oven door opening as small as possible, so that you can minimize the cold air into the oven, affecting the internal structure of the cake.
What is the reason for the top of the chiffon cake to crack the bottom depression
"Chiffon cake, soft light and delicate, cloud-like flavor, desirable, and a must for the upgrade of pastry. But for baking novice, chiffon cake is always not too good experience, usually the state is repeatedly defeated, while telling themselves that love to say the more frustrated, the more courageous.
One
The truth about retraction
When the chiffon cake comes out of the oven, it grows very high and shrinks into a cake in a short time, collapsing from the outside to the inside, and the texture is very solid, which is the retraction phenomenon.
① Before use, the inside of the mold has oil stains
Wrong inside the wall has oil stains, adhesion is not strong, it will cause retraction;
On the use of the mold before the impurities in the mold completely wiped clean.
② yolk paste is not stirred evenly
wrong yolk paste is not stirred evenly, the fat is not fully emulsified, there is a sense of particles, resulting in retraction;
on the technique of light action, speed, yolk paste mixing fully, to smooth.
③ stirring batter gluten
Wrong stirring batter too long, too much force, resulting in gluten, cold lead to shrinkage;
on the batter stirred until smooth.
④ Protein whipping insufficient
Wrong protein whipping insufficient, did not reach the dry foam, the protein state is not stable, resulting in shrinkage;
on the egg white to dry foam, lift the egg head, the egg white is a short upright pointed corner can be.
⑤ short baking time, not fully baked
wrong not fully baked on the discontinuation of baking, there is a moist "pudding" layer, after the cool lumps caused by shrinkage;
on the out of the oven ten minutes before the insertion of a bamboo stick into the body of the cake, lift up the bamboo stick, the front of the stick is no cake crumbs, it can be judged as a fully baked.
TIPS:
1, batter mixing is complete, should be immediately put into the oven, not too long to be placed outside, which will lead to batter defoaming, the cake body out of the oven will be retracted;
2, out of the oven should be promptly inverted buckle;
3, the baking process within a short period of time can not be too much temperature regulation, can not be open the door of the oven for too long, too much, the temperature change will also lead to the return of the cake body too quickly.
4, baking time should not be too long, the loss of water will lead to the cake body shrinkage.
II
The truth about the concave bottom
The bottom of a failed chiffon cake is concave, forming a typical inverted torus-shaped mountain-shaped hole after inverting the cake and removing it from the mold.
① bottom fire is too high
wrong bottom fire is too high, the bottom of the overbaking, resulting in the bottom of the upper shrinkage;
on the accurate adjustment of the upper and lower fire.
② In the case of accurate temperature regulation, the batter is placed too close to the downtube fire
Wrong batter is placed too close to the downtube, the bottom of the overbaked, resulting in the bottom of the indentation;
For the case of placing too close to the downtube, the baking tray is placed on the bottom of the mold to insulate it from the heat.
Third
The truth of the collapse
After removing the chiffon from the mold, the waist of the cake retracted inward, forming the phenomenon of "small waist".
① Stirring the batter out of the gluten
wrong mixing batter too long, too much force, resulting in gluten, resulting in the collapse of the waist;
on the batter stirred until smooth can be.
② not thoroughly cooled before demolding
Wrong demolding too fast, the cake body is not completely cooled, the internal structure of the cake body is not stable, the demolding caused by the collapse waist;
Right from the oven, to cool to room temperature after demolding.
肆
cracking the truth
Chi-feng cake baking, the surface of the gradual formation of cracks in the situation.
① The total amount of water in the yolk paste is small
Wrong yolk paste water is small, the consistency is large, the batter is too dry during baking, the lack of water leads to cracking;
The pair of the ratio is appropriate, the yolk paste is a smooth state.
② stirring batter gluten
wrong mixing batter too long, too much force, resulting in gluten, baking caused by cracking;
on the batter mixing until smooth.
③ Oven temperature is too high, baking time is too long
Wrong baking temperature is too high, the time is too long, the rapid loss of moisture caused by cracking;
Yes, according to the recipe and familiar with the performance of the oven, grasp the correct temperature and time.
Wood
The truth that there are different sizes of air holes
After cutting the chiffon cake, there are obvious air holes in the profile and the organization is not delicate.
① insufficient protein whipping
Wrong protein whipping is insufficient, did not reach dry foaming, the protein state is not stable, there will be air holes after baking;
on the egg white to dry foam, lift the head of the egg, the egg white is a short upright sharp corner can be.
② cake batter poured into the mold, rolled into the air, resulting in bubbles
wrong cake batter poured into the mold, too much force, rolled into the air, resulting in bubbles;
on the cake batter slowly poured into the mold.
TIPS:
1, put ......
Why does the chiffon cake collapse after baking
There may be several reasons:
1. The egg whites are not whipped in place
If you do a 6-inch chiffon, there are very few egg whites, and they will all be whipped.
Do 8 inches then more egg whites, if you can not deep whipping, is to whip the bottom of the egg whites, will leave a certain amount of liquid egg whites at the bottom, affecting the chiffon cake bloom. There is also the possibility of making the bottom of the green-black precipitation, it will appear as in your case
2. mold problems
It seems to be stainless steel to do chiffon edges are not good
Do not get greaseproof paper oiled or anything
3. mixing is not even
If the egg whites are too much, the mixing can not be stirred, there will be a blocky bubble of egg whites exists, preheated Swelling, time is collapsed, it is recommended to stir a little more.
chiffon cake out of the oven will be excessive shrinkage may have a few steps should be noted:
egg white did not beat to dry foam
flour mixed into the over-mixing led to gluten
baking time is not long enough, there is still a lot of moisture in the cake .... The way to determine this is to gently pat the surface of the cake with your hand and it will be very elastic with no rustling sound. In addition, you can use a thin bamboo skewer to insert the cake without getting wet batter. Bake the cake for another 5 minutes and it will be ready. I usually have a rule of thumb that when I smell the cake baking, another 10 minutes is about right.
On the chiffon cake in the oven shrinkage collapse problem ~ ~
1 - first of all, you must be using the oven temperature is too low, the basic temperature is usually about 180, bake forty-five minutes. (If you are using a home oven, the temperature is at least 180 degrees)
2- Did you add cream of tartar when you beat the egg whites?
3- It also depends on what season you are making the chiffon cake, pay attention to the temperature of the egg whites, in the summer when the temperature of the egg whites is higher, it is recommended to refrigerate first.
4 - feel with the mold should not have much to do with, depending on how much you hit the stuff out of the general irrigation mold eighty percent full line.
5 - out of the oven as long as you can gently upside down, do not have to fall particularly hard, and then inverted.
6 - there may be you mix the cake when the technique is not right, not too fast, too fast is easy to stir into too many air bubbles, and do not mix too long, you are likely to be mixing time is too long.
7-look at your baked cake should be baked under fire, suggest that you before you come out of the oven with a bamboo stick diagonally to the bottom of the tie such as, and then turn to pull out, see if there is a sticky paste on the sign.
Why does the cake collapse when it cools?
In fact, the finished chiffon cake will more or less collapse when it is ripe, and this collapse will be minimized if you invert the cake when it comes out of the oven.
But if it collapses a lot, you need to consider whether the cake is undercooked or overbaked.
If you overbaked the cake, the air holes are too big, and the baking time is not enough to fully set the cake, so the air holes are easy to break, and the air leakage will lead to the collapse, so you can try to increase the baking time a little bit longer.
What is the reason for the chiffon cake baked out of the oven will collapse
The following five aspects will cause the chiffon collapse
First, the recipe
It is important to choose a reliable recipe, if the proportion of the ingredients in the recipe is not right, directly leading to chiffon collapse, it is recommended to use the recipe in the professional baking book, do not arbitrarily look for the recipe on the Internet.
Second, the selection of materials
The selection of materials is not correct or not fresh will also cause chiffon collapse. Flour to use low-gluten flour, flour gluten high will lead to chiffon climb not high, eggs to choose fresh eggs, eggs are not fresh protein will not whip up, baked chiffon will collapse. Eggs are best not to use, because the earth eggs will be less protein whipped up.
Third, the tools 1, to use accurate electronic scales, according to the recipe grams weighing, if the recipe material grams inaccurate will cause chiffon collapse and other problems.
2, the novice recommended not to use non-stick molds, because the cake batter is to the wall in order to climb high, you should choose to use aluminum anode mold, molds, do not apply oil.
Fourth, the operation
1, the protein is not whipped or whipped not in place is also the cause of chiffon collapse. Chiffon cake protein requirements to dry whipped, that is, lifting the whisk protein was a small sharp corner, so that the weight in the cake organization, the cake can be baked out of the hard not collapsed.
2, incorrect mixing techniques can also lead to chiffon collapse. Cake batter mixing to use cut mixing techniques, is similar to our usual frying techniques. You can't turn around and mix, if this will lead to protein defoaming, the cake can't bake high or collapse.
3, the way to take off the mold is also one of the reasons that affect the success or failure of the chiffon. Baked out of the cake in a timely manner on the cake stand inverted, to be completely cooled down after demolding, if the cake is still hot when demolding will also lead to the collapse of the cake.
V. Temperature
Incorrect oven temperature can also lead to chiffon collapse. If the oven is too low, the cake will not rise, and if the temperature is too high, the outside will be baked and the inside will be wet and soft. Home oven capacity is small, the temperature is higher than the actual display and unstable, it is recommended to use an oven thermometer to measure the actual temperature inside the oven before use, do not completely refer to the temperature in the recipe, according to their own oven temperature, the actual operation of a few times to sum up the experience. My own oven is 42L, baked chiffon cake 150 degrees 50-60 minutes, just for reference.
Chiffon cake baking process in the middle of the collapse how
Egg whites when you play not too old (like tofu dregs like), not too tender (to beat the ball up when the whipped egg whites should be like cocktail-shaped hard point, will look very delicate kind of, my experience is this). Also, don't mix the egg whites and yolks too long when you're done. When baking, the temperature I do not know what oven you are, upper and lower heat I use between 160~170, the batter filled seven-eighths full. When the oven is preheated, the batter can only be put in. Bake the cake no longer to rise, slightly down when it is ready. You can also judge according to the color, very appetizing golden brown on the line. If you are not sure, you can use a thin bamboo skewer to insert in the center, take it out and touch it with your hand, it is good if it does not stick to your hand. Baked will also shrink down, this feel a few times on it.