(The following three or four questions are the most important questions, which most kitchen friends will ask, so watch carefully! )

Reason:

? 1. The baking temperature is too low, so be sure to preheat the oven temperature before putting it into the oven.

My oven is 38 liters, 150 degrees to bake an 8-inch cake for 60 minutes, and the preheating time is about 10 minutes.

? 2. When the temperature is too high, the top surface is burnt, and the internal moisture is difficult to disperse, resulting in insufficient stress on the wet sticky tent, which leads to no fluffy.

? 3. The egg white is not sent enough, the cake is not fluffy, and the retraction depression mostly comes from the egg white. Egg whites should be fully sent to dry foaming and small hook state.

Key point: many people will ask, why can't egg whites be sent away?

Specifically, talk about the problem of sending egg whites.

? 1. When separating egg white from egg yolk, the egg white should not be mixed with egg yolk liquid, and the basin where the egg white is placed should be clean, waterless and oil-free. Be sure to wipe it clean!

? 2. When delivering protein, you can put a few drops of lemon juice or white vinegar, which is very good.

? 3. And sugar. When you send the protein, you must send it away with sugar.

Someone has another question? I don't like sweets. Can I reduce the sugar? Or no sugar, okay?

Without sugar, the reason is very simple. Sugar will affect the egg white, and sugar will increase the stability of the egg white after being sent away, so that the egg white is not so easy to defoam. If sugar is not added, the finished egg white is unstable, so it is difficult to achieve the sticky effect and it is easier to defoam.

Why does the cake layer crack so badly?

Reason:? 1. The baking temperature is too high and the time is too long.

? 2. Too much protein transport will lose viscosity, too much transport will also lead to water loss, and if there is no water during baking, it will lead to cracking.

Solution:

? Adjust the temperature and time, you need to do more things to master the experience.

Just send the egg whites to the sharp corners! Don't overdo it, it's too dry, it's a little wet, and the peak is a little droopy. ?