1. In summer or winter, the cake batter can't be whipped.
Reason: Because egg white has the best cohesiveness and foaming performance at the temperature of 17-22℃, too high or too low temperature is not conducive to the foaming of egg white. When the temperature is too high, the egg white becomes thinner, and the adhesion is weakened, so that the air cannot be retained; If the temperature is too low, the adhesion of egg white is too strong, and it is not easy to mix with air when stirring. Therefore, the slurry can't be stirred.
Solution:
In summer, you can put the eggs in the refrigerator and adjust them to a suitable temperature. In winter, you should add warm water to the bottom of the tank while stirring the batter to reach a suitable temperature.
2. Sometimes the cake will sag during baking and the bottom will agglomerate.
Original reason:
1) It is easy to appear in winter, because the temperature is low and some substances are not easy to dissolve;
2) the formula is unbalanced, the proportion of flour is small, the water content is too small, and the total water quantity is insufficient;
3) The eggs are not fresh, stirred excessively and filled with too much air;
3) There are too many elastic materials in the batter, such as too much sugar and oil;
4) The flour gluten is too low, or the oven temperature is too low during baking;
5) The cake didn't form during baking and sank due to vibration.
Solution:
1) Try to make the room temperature and material temperature suitable;
2) the formula should be balanced;
3) Keep the eggs fresh, and be careful not to overdo it when stirring;
4) Don't use flour with too low gluten, especially when mixing lake;
5) Do not open the oven door and shake it for 12 minutes before the cake enters the oven.
3. The cake is not big enough.
Original reason:
1) eggs are not fresh, the formula is unbalanced, and there are too many elastic materials;
2) The mixing time is insufficient, the slurry is not whipped, and the batter ratio is too large;
3) The stirring time is too long when refueling, resulting in excessive air loss in the batter;
4) Flour gluten is too high, or slow mixing time is too long;
5) Excessive stirring leads to the decrease of batter stability and gas holding capacity;
6) The amount of batter is too small, and it is not loaded according to the specified proportion;
7) When entering the furnace, the temperature in the furnace is too high, and the internal heat is too large to make the surface qualitative prematurely.
Solution:
1) Try to use fresh eggs and pay attention to the balanced formula;
2) fully stirring to make the batter reach the initial standard;
3) Be careful not to pour in when refueling, and stir evenly;
4) If the gluten of flour is too high, starch can be added appropriately;
5) Do not stir for a long time until it is sent away;
6) The loading capacity should not be too small, according to the standard;
7) Too high furnace temperature should be avoided.
4. There are spots on the surface of the cake
Original reason:
1) improper mixing, some raw materials can't be completely dissolved and evenly mixed;
2) The baking powder is not stirred well, and the sugar particles are too big;
3) The total moisture in the batter is insufficient;
Solution:
1) Before fast mixing, materials such as sugar must be completely mixed and dissolved;
2) baking powder must be sieved with flour, and the sugar should not be too thick;
3) Pay attention to adding water.
5. The surface of sponge cake is too thick.
Original reason:
1) The formula is unbalanced and the amount of sugar used is too large;
2) When entering the furnace, the surface firepower is too large, and the skin is formed prematurely;
3) The oven temperature is too low and the baking time is too long.
Solution:
1) The amount of sugar in the formula should be appropriate;
2) Pay attention to the furnace temperature to avoid getting too angry when entering the furnace;
3) The furnace temperature should not be too low to avoid too long baking time.
6. The internal structure of the cake is rough and the texture is uneven.
Original reason:
1) improper mixing, some raw materials are not mixed and dissolved, baking powder and flour are not mixed evenly;
2) There are too many elastic materials in the formula, insufficient water and too dry batter;
3) The furnace temperature is too low and the sugar particles are too thick.
Solution:
1) Pay attention to the mixing procedures and rules, and fully mix the raw materials;
2) Don't have too much sugar and oil in the formula, and pay attention to the thin consistency of the batter;
3) Sugar should be fully dissolved, and the oven temperature should not be too low when baking.
Cake shrinkage: baking time is not enough. The stirring time is too long.
There is a loophole in the cake organization: too much baking powder. The batter is too dry. The primer is too big.
The skin is too thick and a little white: the baking temperature is too low and the time is too long. Sugar water or water is not enough. Too much fire into the surface leads to early crust. Killing time is short, sugar is not played.
The cake is not big: the eggs are not stirred enough and the eggs are not fresh. The flour is too strong.
Cake sinking furnace: too much oil, too high furnace temperature, short baking time, too thick paste, too little water and too high gluten.
Qifeng cake has a rough texture: the gluten content of flour is high, the eggs are not fresh enough, and the indoor temperature is too high.
Baked Qifeng cake waist: There is too much wet material in the formula. After baking, it needs to be fully cooled before demoulding, and the baking time is too short.
Cake has colloid sinking: there are eggs and other materials that need to be heated because the humidity is too low, and there are too many flexible materials in the batter. The furnace temperature is too low when entering the furnace.
Cracked skin: the low temperature is too high when entering the furnace and there is too much baking powder.
Too small: too soft egg white, too much flour and too long baking time.