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Why does the chiffon cake puff up after a while when I bake it in the oven?

Several possibilities

1. Undercooked,

Solution

Be sure to first determine whether the cake is baked through and mature. The judgment method is:

1. Look. The surface of the cake is golden and the top is raised

2. Touch. Press the surface of the cake lightly with your palm. It is elastic and feels hard, but there is no fluidity inside.

3. Listen. You can hear a rustling sound by gently pressing the surface of the cake with your fingers.

4. Insert. Insert a bamboo skewer (or fruit knife, toothpick is also acceptable) into the highest point of the cake. , it will not stick to your hands after being pulled out.

Just use the fourth method.

2. Shake the mold without force after coming out of the oven, and turn the mold upside down.

Shock it to remove the excess air pressure in the cake and prevent the center of the cake from shrinking due to sudden loss of pressure

Invert the mold. After the mold is inverted, the internal moisture can evaporate and the cake will not shrink back. Shrink