1, the overall retraction (or surface depression), manifested in the cake as a whole from the outside to the inside of the collapse, shrinking into a cake;

2, the bottom of the collapse, manifested in the inverted buckle after the release of the mold, the bottom of the depression;

3, the waist collapsed, manifested in the release of the cake waist after the mold, the cake waist to the middle of the retraction, like the "small savage waist";

4, the top crack, manifested in the baking process of the top crack phenomenon;

5, the height is not enough, manifested in the chiffon cake in the baking process of the growth is not high;

The following to analyze the reasons for:

In the analysis of the specific reasons, there are a few reasons for the need to mention, that is, no matter what the cake, need to pay attention to:

1, the cake is not a cake, but a cake, and it is a cake, it is a cake. /p>

1, recipe problems, novice friends in learning baking production, must be strictly in accordance with the recipe to do, it is best not to arbitrarily add or subtract, wait until you are familiar with, can make perfect works of art, and then according to their own understanding of modifying the recipe;

2, the baking process, do not often open the oven door, to prevent the cold air from entering too much into the oven;

3, the baking temperature, time must strictly follow the recipe provisions, many problems are caused by the temperature and time is not up to standard.

OK, after finishing the above several public **** reasons, the following is against the specific problem of specific analysis:

1, the overall retraction

This phenomenon, we generally consider:

①, egg yolk paste is not stirred evenly, resulting in particles, resulting in the Chiffon Cake retraction;

②, excessive mixing of yolk batter

3, chiffon cake out of the oven without inverted cooling, resulting in a fluffy surface, the bottom of the thick;

4, not baked;

5, the egg white is not enough to whip, did not reach the dry foaming;

On the degree of egg white whipping, you can refer to this article:

How to determine the degree of egg white whipping, whipping egg white of the four Stages

2, the bottom collapsed

This phenomenon, we generally consider:

①, the bottom fire is too high, overbaking, in this case, we can reduce the bottom fire temperature, or do not let the mold is too close to the bottom;

②, the egg yolk paste is not emulsified, the oil adheres to the bottom of the mold, resulting in the release of the mold;

3, waist collapse

This phenomenon, we generally consider:

①, not completely cooled before demolding, demolding caused by shrinkage of the waist;

②, batter mixing excessively, gluten, but also easy to cause shrinkage of the waist;

③, not inverted to cool, but also easy to cause the chiffon cake shrinkage of the waist;

④, egg white mixing mixing defoamed, but also easily cause shrinkage;

4, the top cracked

This phenomenon, we generally consider:

①, the top temperature is too high, baked cracks;

②, yolk paste liquid ratio column less, the cake overall lack of moisture;

3, egg white whipping excess;

4, too much batter, the cake climbed up, the mold is not high enough;

4, too much batter, the cake climbed up, the mold is not high enough;

5, the cake is not high enough;

6, the cake is not high enough;

7, the cake is not high enough. high;

5, the height is not enough

This phenomenon, we generally consider:

①, whether the recipe is in accordance with the provisions;

②, whether the whipping of the meringue is in place, whipped to dry foams;

Well, finally summarized:

We found that some of the above common chiffon cake retraction, collapse, cracking common problems, the main attention to the following points:

1, the recipe is not OK;

2, the mixing of the egg yolk batter should be uniform, full, but not overdone;

3, the whipping of the meringue should be in place;

4, the baking temperature and time should be in place;

5, after removing from the oven, it should be inverted to cool down, and then cool down before Remove the mold.

Do the above points, the novice chiffon cake will not be easy to fail.