1, there is too much oil and water in the formula, and no proper amount of baking powder is added. Just like not reversing in time, it will be crushed by its own weight.

Solution: Adjust the formula.

2. The batter comes out of the ribs and retracts after cooling.

Solution: Use low gluten flour, or 80% medium gluten flour +20% corn starch.

Operation note: Do not stir the paste in front of the yolk, just stir it with the egg for 6~7 times, and it doesn't matter if it is uneven. After adding the egg yolk, stir for a while until it becomes uniform and thin. When mixing egg yolk paste and protein paste, we should also pay attention to gently stirring and turning up and down, rather than stirring in circles.