1. If the batter is stirred out of the ribs, the finished product will shrink back, and it will shrink from the waist after cooling.

2, the primer is too strong, which may cause the bottom to shrink upwards and buckle out to find a big hole.

3. If there is no back button, the bottom tissue of the cake will be flat, and the upper part may still be loose, but the lower part will become tight and the taste will be poor.

Baking temperature is also the key to making cakes. The oven must be preheated before baking. In addition, the thickness of the cake blank will also require the baking temperature and time. If the cake blank is thick and big, the baking temperature should be reduced and the time should be extended accordingly; If the cake blank is thin and small, the baking temperature should be increased and the baking time should be shortened.

Generally speaking, the ignition temperature of thick billet is 180℃ and 150℃. The furnace temperature of thin slab should be 200℃, ignition 170℃ and baking for 35 ~ 45 minutes. The maturity of a cake can be tested by gently pressing the surface with your fingers. If there are fingerprints on the surface or you think it is still soft and floating inside, it is immature. If it feels elastic, it is ripe. After the cake is baked, it should be taken out of the baking tray immediately, otherwise it will shrink.

Extended data:

There is too much oil and water in the formula, and no proper amount of baking powder is added. Just like not priming in time, it will be crushed by its own weight and the batter will shrink after cooling. Solution: Use low gluten flour, or use 80% medium gluten flour +20% corn starch. Caution: Do not stir excessively before adding the egg yolk.

Beat the eggs 6-7 times, it doesn't matter if they are uneven. After adding the egg yolk, stir for a while until it is even and thin. When mixing egg yolk paste and protein paste, we should also pay attention to light mixing and turn it up and down, instead of mixing in circles. Egg white defoaming: insufficient beating, or stopping for a while and then beating, or the egg beating time is too long, and the timing of adding sugar is wrong.

It is difficult to realize dry foaming, so the protein foam is unstable, easy to defoam, and the pores are reduced, which reduces the volume of cake paste and shrinks the cooked cake after cooling. The defoamed egg liquid is easy to precipitate into a pudding layer during baking, which is also the possible reason for the retraction of the cake.

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