The reasons and solutions for cupcakes collapsing back are as follows:

1. Reason 1: too much oil and water in the secret recipe, and not adding the proper hair mourning powder, as well as not immediately removing the mold, it will be collapsed by its own net weight.

Solution: adjust the secret recipe.

2, reason two: batter out of gluten, shrinkage after cooling

Solution: use low gluten flour, or use 80% gluten flour 20% cornstarch. Add egg yolk before the paste does not have to mix and more, with the egg pump turn 6~7 circles can be, not proportional all right, add egg yolk and then more mix and a while, to proportional thin paste. Egg yolk paste and protein paste when mixing also pay attention to light mixing, stirring around, rather than mixing in circles.

3, reason three: not enough abrasion, or abrasion interruptions lag for a period of time before beating, or beat the eggs too long, put the sugar opportunity is not right, it is not easy to do dry foaming, so the protein foam is not stable, it is very easy to break the milk, out of the pore lower, so that the volume of the birthday cake batter to reduce the volume of the birthday cake, cooked after the birthday cake after the cooler to shrink the body.

After breaking the milk, the egg mixture is very easy to settle and become milk pudding layer in the baking, which is also the possible reason for the cake shrinking back.

Solution:

a, egg beater head, egg beater basin should be clean, no ice and oil, it is best to use copper, stainless steel plate egg beater basin.

b, the eggs should be fresh, but to experience freezing, protein yolks divided into clean proteins can not leave a trace of egg yolks.

c, put sugar and white rice vinegar (cream of tartar) and cornstarch has the effect of assisting in the elimination of abrasive, smooth foam.

d, at the beginning of the low-speed gear beat - coarse foam just after the beginning of the addition of 1/3 of the sugar and white rice vinegar (cream of tartar) and cornstarch, medium-speed grinding, right in the middle of the addition of the second and third sugar, etc., continuous mixing, do not have to lag in the middle of the long time and then beat, and then straight into the dry polyurethane foam.

4, reason four: egg yolk paste is not stirred evenly, vegetable fats do not have enough emulsion, or egg yolk paste and protein paste two paste mixing is not even, there is also the aforementioned protein paste broken milk, this situation is due to the specific gravity of the components of the large downward shift, baked to produce a milk pudding layer, the birthday cake can not be fluffed up.

Solution: grasp the mixing point, posture light, faster, but be sure to mix.

5, reason five: commonly used mold mold wall anti-adhesion, or in the mold wall oil, or touch the inner cavity of the tool is not clean, there is a white edge of the filling liquid, resulting in batter can not be adhered to up.

Solutions: back to anti-sticking mold, to ensure that the mold cavity without oil stains.

6, reason six: the bottom fire is very large, very easy to cause the bottom end of the shrinkage, demolding is completed when removed, found the bottom end of the concave, resulting in inverted torus-shaped mountain-shaped hole.

Solution: Reduce the heat, or put the mold into the oven on a higher grid, or put the mold on a baking sheet, or reduce the heat.

7. Reason 7: Interrupting baking without thoroughly cooking.

Solution: thoroughly cooked, if you are afraid of the surface layer of roasted. Can reduce the baking temperature, increase the baking time, or on the surface layer covered with tin foil (but do not seal, to prevent smothered baking).

8, reason eight: cake baking the whole process of temperature reduction is too fast, including a short period of time to control the temperature drop too much, open the mouth of the oven for too long, too much frequency, sometimes too big than the thick tin foil, there will be an impact.

Solution: prevent the temperature in the oven drops sharply. In the birthday cake grows in size session need to pay attention to: prevent the opening of the mouth of the furnace, careful temperature control. The first half of the first half to see the birthday cake termination of the growth in size, counter-contraction, it is necessary to moderate the temperature rise.