1, protein defoaming: insufficient hair, or stopping for a while before beating, or beating eggs for too long, when adding sugar.
If the machine is wrong, it is not easy to dry foam, so the protein foam is unstable, easy to defoam, and the pores shrink, making the cake paste.
When the volume decreases, the cooked cake will shrink after cooling. After defoaming, the egg liquid is easy to precipitate during baking and become a pudding layer, which also
This may be the reason why the cake shrinks.
Solution:
(1) The egg beater and the egg beater should be clean and free of water and oil. It is best to use copper and stainless steel eggbeaters.
(2) The eggs should be fresh, but refrigerated, and the yolk should be separated. There should be no trace of yolk in protein.
(3) Adding sugar, white vinegar (Tata powder) and corn starch helps to disperse and stabilize the foam.
(4) Start beating at low speed-after rough soaking, start adding 1/3 sugar, white vinegar (tata powder) and corn starch, and beat at medium speed without stopping.
2. The batter comes out of the ribs and retracts after cooling.
Solution: Use low gluten flour, or 80% medium gluten flour +20% corn starch.
Attention during operation: Don't stir the paste in front of the yolk, just stir it with the egg for 6~7 turns. It doesn't matter if it's uneven. Add eggs.
After turning yellow, stir for a while until it is evenly diluted. When egg yolk paste and protein paste are stirred, we should also pay attention to gently stirring and turning them up and down, instead of
Mix circles.
3. There is too much oil and water in the formula, and no proper amount of baking powder is added. Just like not reversing in time, it will be crushed by its own weight.
Solution: Adjust the formula.
Extended data:
Types of cakes:
1. Sponge cake: Sponge cake is a kind of foam cake, which is mainly composed of foam produced by eggs and a net structure formed by the combination of sugar and flour. Sponge cake is called sponge cake because it has many round holes, which are similar to sponges. Sponge cakes are divided into whole egg sponge cakes and egg sponge cakes, which are divided according to different production methods. The whole egg sponge cake is made of flour after the whole egg is sent away. Egg sponge cake is made by separating egg white from yolk and then mixing it with flour. ?
2. Chiffon cake: It is a common basic cake, and it is also a kind of cake that is very popular among baking lovers in West Point. For example, birthday cakes are generally made of chiffon cakes, so they are relatively basic cakes. Qifeng cake is very similar to sponge cake with eggs. The difference lies in the sharing of information. Novices can also participate in baking powder and tartar powder, so that the arrangement of cakes is very soft.
3. angel fool cake: angel cake is also a kind of milk cake, which is a soft foam after egg liquid is whipped. The difference is that the angel cake does not contain a drop of oil, and even the oily yolk in the egg is removed. This kind of cake is only made of egg white, so the color of the cake is fresh and white, so it is called angel cake.
4. pound cake: also called pound cake, it is a kind of batter cake, which is made by beating a lot of butter and then adding eggs and flour. Unlike the cake mentioned above, which is arranged with soft egg liquid, the heavy oil cake will taste more solid than the cake mentioned above, but it tastes mellow because of a lot of butter. It is more common to add some raw fruits or preserved fruits to the batter, which can reduce the greasy feeling of the cake. ? ?
5. Mousse cake: It is also a baking-free cake. It is a cake made of whipped cream, some raw fruit paste and glue coagulant, usually made of Qifeng cake slices. ?
References:
Baidu encyclopedia-cake