1. The cake swells quite well in the oven, but a short time after taking it out of the oven, the cake instantly deflates like a deflated ball with a "brush" sound when you press it with your hand, and when you cut it open and look at the internal tissues, you'll find that the whole thing is very wet, and the interior is slimy. If this problem occurs, you can appropriately reduce the temperature and extend the baking time.
2. The reason why chiffon cake shrinks back: the proportion of oil or water in the recipe is too much, making the cake itself too heavy to collapse and shrink back!
Solution: improve the recipe, the recipe has a problem, adjust the proportion of oil and water.
3. Protein defoaming reasons: beating protein did not hit the spot, or not a one-time whipping, the middle of the pause; or beating time is too long, add sugar at the wrong time, it will be easy to defoam, the cake paste volume is reduced, defoaming the egg is also easy to precipitate, that is, the cake shrinkage of the reason, and finally baked out of the pudding
Resolution: 1. beating head, the beating pot must be washed! clean, there can't be anything inside, or it won't come out! Remember! The egg white and yolk are separated cleanly, there can not be a trace of yolk in the egg white, you can add sugar, which is conducive to protein whipping. Almost whipped successfully, you can hand-held tilt the beating basin, stirring until you can see the basin vertical not pouring tip, especially bright, it is successful!
4. used mold mold wall anti-sticking or mold wall oiled or mold inner wall is not washed with oil layer, because
Chiffon cake batter must be adhered to the mold wall with the help of the power to expand upward with grease has also lost the adhesion
Solutions: refused to anti-sticky mold mold to ensure that the mold inner wall oil-free
5. the bottom of the fire is too large and easy to lead to the bottom of the upward shrinkage, out of the oven did not The bottom of the mold is too big, so the bottom shrinks up easily, and the mold is not inverted. When you remove the mold after inverting, you will find that the bottom of the mold is concave, forming an inverted torus-shaped mountain-shaped hole.
Solution: Lower the heat or, alternatively, place the mold on a baking sheet or lower the heat at the same time.
6. Stir the batter too long and too hard, resulting in gluten and shrinkage when cooled
Solution: Use the correct technique to stir the batter until it is smooth.