The first one is undercooked.

second: it's overcooked.

the third type: improper operation.

Analysis of the reasons why Qifeng cake will collapse when it is upside down and its solutions

The first reason: it is not cooked

Performance 1: "The cake swells well in the oven, but after being taken out of the oven for a while, the cake collapses instantly like a deflated ball with a hand press ... After being cut, you will find that the internal tissues are all wet.

performance 2: "It still expanded well in the furnace, but it didn't collapse immediately when it was taken out. After cooling, it was found that the central part was sunken. Cutting the internal tissue found that the tissue around the cake was better and the central part was slightly wet. "

Cause analysis: These two conditions can generally be concluded as undercooked syndrome! Because we know that the maturity of the cake depends on the gasification of water, forming tiny holes in the cake and filling them with flour, thus supporting the skeleton of the cake. However, the water in the uncooked cake is not completely vaporized, and there are many liquid tissues inside. If the heating is stopped at this time, the internal structural skeleton has not yet formed, so it is easy to be crushed by the weight of the cake itself, resulting in the situation shown in clinical manifestation 1. In the second case, the internal structure of the cake has been basically formed, but the central part is still slightly undercooked, so the lack of support in the center leads to depression.

rescue plan: extend the baking time or raise the baking temperature to make the cake completely cooked. If the surface color is too deep, consider extending the baking time at low temperature or covering it with tin foil. In addition, don't take the cake out of the oven before it is completely ripe. To judge whether the cake is ripe, you can put chopsticks or other long-handled appliances into the oven and press the surface. If there is obvious rebound after pressing it, it means that the cake is ripe and ready to be baked. If you hear a slight "rustling" sound and it bounces slowly, it means that the center is still slightly undercooked, so you should continue baking for a while.

the second reason: the cake was overcooked

performance: the color of the cake was dark when it was baked, and it sank inward from the side waist with a slight vibration, resulting in the overall collapse of the cake. After incision, the epidermis is thicker and darker, but the internal structure is not bad.

Cause analysis: This is a typical performance of over-baking. From the color and thickness of the skin, we can see that the cake is over-heated, which leads to the collapse of the waist. Because the internal tissue is baked at high temperature for a long time, the internal skeleton structure becomes brittle, just like osteoporosis, and it is easy to break. Especially, the periphery of the cake is severely heated, and the skeleton is more brittle, so it can't support the cake body, so it collapses from the side.

rescue plan: shorten the baking time or lower the baking temperature, and check the maturity of the cake in time with the above methods, and don't overdo it!

the third reason: improper operation

performance: the cake shrinks for no reason after being baked, and the internal tissue is ok after being cut, but the overall shrinkage is severe.

cause analysis: most of this situation may be caused by improper operation after being discharged from the furnace. One mistake is that there is no backward cooling; The other is that there is no light vibration exhaust; There is also a frequent long-term opening of the oven door during the baking process. In fact, the freshly baked cake is not yet fully mature, and backward cooling is the last stage of maturity. The cake without backward cooling is naturally immature, so it will collapse.

In addition, after the cake is baked, it can be slightly shaken on the table and then inverted, so as to discharge the excess water vapor inside, so as to avoid remaining in the cake body to soften the original normal skeleton structure and cause the cake to retract. As for the frequent opening of the oven door, too much cold air enters the oven, making the unstable tissue cool and hot for a while. Then you know the effect of thermal expansion and cold contraction.

rescue plan: after being discharged from the furnace, you can leave the mold a little off the table, and fall lightly by free fall, gently ... for the purpose of exhausting air. Also, be sure to remember to cool it backwards. When opening the oven door to check whether it is cooked, the action should be quick, and the opening of the oven door should be as small as possible, which can minimize the cold air entering the oven and affect the internal structure of the cake.