Solution: Adjust the formula.
2. The batter comes out of the tendon 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. Protein defoaming: insufficient hair, or stop for a while before beating, or beat 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:
Eggbeater and eggbeater should be clean, without water and oil. It is best to use copper and stainless steel eggbeaters.
B. The eggs should be fresh, but refrigerated, and the yolk should be separated. There should be no trace of yolk in protein.
C. Adding sugar, white vinegar (Tata powder) and corn starch helps to disperse and stabilize the foam.
D, low-speed pulping is started-after rough soaking, 1/3 sugar, white vinegar (Tatar powder) and corn starch are added, and medium-speed pulping is carried out.
Add the second and third sugar, and so on. , and continuous tapping. Don't stop for too long until it dries and bubbles.
The following is the degree test of dry foaming: at this time, the eggbeater is tilted, and the foam does not flow and cannot be put down. Lift the eggbeater and it will be short.
Small straight sharp corners, but also vertical sharp corners in the basin. At this time, it is allowed to have a little cotton-wool foam tissue on the edge of the basin.
Another way to judge whether the protein bubbles are defoamed: in the process of stirring the egg yolk paste in three batches, finally, look at the mixture.
Can the third 1/3 protein bubble stirred by yolk mud slide when the basin is tilted? Should still not slip, or that's what protein meant.
The foam is still defoaming. If it is not hard enough, the cake will shrink more or less in the later period. It should not flow, otherwise,
Ming, you haven't beaten enough protein. You have to hit harder next time.
But don't beat the egg white too hard, otherwise the taste is poor and it is not easy to stir.
4. There are still some problems with uneven mixing of egg yolk paste, insufficient emulsification of oil, or uneven mixing of egg yolk paste and protein paste.
The above-mentioned protein paste defoams, and these conditions will sink because of the heavy ingredients. After baking, a pudding layer will be formed and the cake will not be covered.
. Solution: master the essentials of mixing, move lightly and quickly, but mix well.
5. The mold wall of the used mold is anti-sticking, or the mold wall is coated with oil, or the inner wall of the mold is not cleaned with oil layer, because
The batter of Qifeng cake can only swell by sticking to the mold wall. If there is grease, it will lose its viscosity.
Solution: Reject the anti-sticking mold to ensure that there is no oil on the inner wall of the mold.
6. If the primer is too big, it will easily cause the bottom to shrink. When the primer was taken out, it was found that the bottom was sunken, forming an inverted annular hole.
. Oiling the bottom of the mold may also cause this problem?
Solution: reduce the fire, or put the baking mold on the oven, or put the baking mold on the baking tray instead, or the same.
Reduce the fire when necessary. ....
7. Stop baking if it is not completely cooked. Immature is also a common reason for cake retraction.
Solution: bake completely, if you are afraid of burning the surface. The baking temperature can be lowered, the baking time can be prolonged, or the upper surface can be increased.
Cover with tin foil (but don't seal it to avoid stuffy baking). The common inspection method is to insert a toothpick to see if there is any cake sticking out. have
Experienced people can beat the cake surface with their hands, with no obvious noise, good rebound and no fingerprints.
8. The temperature drops too fast during baking, including too much temperature drop in a short time, too long time to open the oven door, too many times, and sometimes
Covering it with a thick cold DD baking tray or extra-large thick tin foil will also have an impact.
Solution: Avoid sudden temperature drop in the furnace. Pay special attention to the cake growth stage: avoid opening the oven door and carefully adjust the temperature. front
When you see the cake stop growing and shrink to half, you should heat it properly.
9. If the baking time is too long, water will be lost and it will shrink.
10. It was not reversed in time after being released from the furnace. Because Qifeng contains a lot of oil and water, the lower pores are easy to be squashed during cooling and shaping.
The lower part becomes compact and solid, the volume of the cake body shrinks and the surface retracts.
Solution: after baking, buckle it in time and let it cool.