The first: underbaked.
The second: overbaked.
The third: improper handling.
The reason why chiffon cake collapses even if it is inverted
The first reason: undercooked
Performance 1: "The cake swells quite well in the oven, but not long after it is taken out of the oven, the cake is like a deflated cake when it is pressed with a brush. A sound, the cake like a deflated ball instantly deflated ...... cut open and observe the internal organization will find that the whole are very wet, and the internal sticky."
Performance 2: "Still swelled up nicely in the oven, and did not immediately collapse when taken out, and was found to be partially concave in the center after inverting and cooling. Cutting into the internal tissue found the cake to be better organized around the perimeter and slightly moist in the center portion."
Cause analysis: both cases can generally be concluded as underbaked syndrome! Because we know that the maturation of the cake is by the vaporization of water, the formation of tiny holes inside the cake, and then by the flour and so on to fill, so as to support the skeleton of the cake. But the cake is not baked, the water is not completely gasification, the internal liquid tissue is a lot. If the heating is stopped at this time, the internal structure of the skeleton has not yet been formed, so it is easy to be collapsed by the weight of the cake itself, resulting in the situation shown in Clinical Presentation 1. The second situation is that the internal tissues of the cake have been basically formed, but the center part is still slightly undercooked, so the center's support is insufficient resulting in a dent.
Rescue: Extend the baking time or raise the baking temperature so that the cake is fully baked. If the top is too darkly colored, consider extending the baking time at a lower temperature or covering with tinfoil. In addition, do not remove the cake from the oven before it is fully mature, to determine whether the cake is mature, you can use chopsticks or other long-handled utensils into the oven, press the surface, if pressed down after the obvious rebound, that this time the cake has matured, can be removed from the oven. If you hear a slight "rustle" sound, and the rebound is very slow, it means that the center is still slightly under fire, to continue baking for a while.
The second reason: overcooking
Performance: The cake was darker when it came out of the oven, and a little vibration caused it to sink inward from the side waist, leading to the overall collapse of the cake. After cutting it, I observed that the epidermal tissue was thicker and darker in color, but the internal structure was still good.
Reason analysis: this is a typical baked overcooked performance, through the skin color and thickness can be seen that the cake is overheated, resulting in this waist collapse is because the internal tissue is baked for a long time at high temperatures, resulting in the internal skeleton structure becomes brittle, just like osteoporosis, it is very easy to break, especially when the cake periphery is heated severely, the skeleton brittle and can not support the cake body, so the cake collapsed from the side waist. So it collapses from the side girdle.
Savings plan: shorten the baking time or reduce the baking temperature, check the maturity of the cake in time with the above methods, and don't overdo it!
Third reason: improper operation
Performance: the cake came out of the oven for no reason contraction, cut the internal organization is also okay, just the overall contraction of the more powerful.
Reason analysis: most of this situation may be caused by improper operation after the cake comes out of the oven, one kind of mistake is not inverted and cooled; another is not lightly vibration exhaust; there is another kind of frequent and long time in the process of baking open the door of the oven. Freshly baked cakes are not yet fully ripe, and inversion cooling is the final stage of ripening. Cakes that are not inverted are naturally undercooked, so they will collapse.
Additionally, the cake can be gently shaken on the table and then inverted, this is to make the excess water vapor inside the exhaust, so as not to remain in the cake body soft and good for the normal skeleton structure, resulting in the cake retraction. As for the frequent opening of the oven door, resulting in too much cold air into the oven, so that the already unstable organization of a cool, a hot. Then the heat expansion and contraction effect you know.
Rescue program: out of the oven you can leave the mold a little off the table, rely on the free fall gently fall a little, gently oh ...... purpose is to exhaust. In addition must remember to invert cooling. Open the oven door to check whether the baking is cooked when the action should be fast, and the oven door opening as small as possible, which can minimize the cold air into the oven, affecting the internal structure of the cake.