What factors are related to the surface stickiness?

1. The degree of egg white is not correct

I think your egg white cream may be overdone. Is it sent to a small corner or even some oil-water separation? If you overdo the protein cream, the surface will naturally crack abnormally, which has little to do with your temperature. Moreover, this kind of protein cream is rough, and it is easy to defoam when mixed with egg yolk paste, and the mixing is uneven. Finally, the surface of the cake may appear this uneven, porous and rough-looking state.

Use egg yolk paste with the same state and weight, respectively, and mix egg white cream with the same weight: but the state of egg white cream is wet, neutral and dry with small sharp corners. Then bake at the same temperature. Dry state means that the surface is easy to be rough and wet. However, the internal structure is similar: only the wet expansion force is slightly lower.

2. There may be some defoaming in the meringue

It may be that both the overshooting and defoaming exist at the same time. However, the defoaming is not severe, so the overall expansion force is still there, and it can rise. However, the batter after defoaming is lighter and will float to the surface, and the surface will be wet and rough.

3. The baking time is a little short.

If the temperature is raised, the skin will burn, then I think it may be a little short of time. The cake may be in a "sub-cooked" state, and the moisture inside is still relatively heavy. After the upside-down cooling, the skin will also be sticky and wet. But the inside looks normal.

4. The upside-down button is too close to the table

Sometimes I bake Qifeng myself. I put the cake upside down on the baking net and put it directly on the table. The freshly baked cake is very hot, leaving wet steam on the table, and some of the skin of the cake will stick to the baking net. However, the impact of this situation is not too great, because the skin of birthday cake needs to be cut off for use.

solutions

after analyzing the causes, the solutions will be easier.

1. Send the egg whites to neutral and dry, that is, pull up the egg whites and show a small hook. No need to send it to dry.

2. Before sending the protein, you can freeze it in the refrigerator for a while, and then send it after there are some small ice residues on the edge. Acidic lemon juice or white vinegar can also be added to neutralize the alkaline protein during the sending process. Both methods can make the protein cream more stable and not easy to defoam.

3. Pay more attention to the stirring technique: do not stir in circles, and immediately send it into the oven for baking after mixing with the egg yolk paste, and do not leave it too much.

4. Add a few more minutes to your baking time. You can also raise the internal heat and bake for a few more minutes to make the skin firmer.

5. When cooling, the surface of the cake should not be too close to the desktop. You can take a basin to rack the baking rack, or you can use a special cake cooling rack.