1), eggs are not fresh, the formula is unbalanced, and there are too many flexible materials;

2) The mixing time is insufficient, the slurry is not whipped, and the proportion of batter is too large;

3) Stir for too long when refueling, which causes too much air loss in the batter;

4), flour gluten is too high, or slow mixing time is too long;

5), excessive stirring, batter stability and gas retention decreased;

6) The quantity of batter is too small, and it is not loaded according to the specified proportion;

7) When entering the furnace, the furnace temperature is too high, and the excessive internal heat makes the surface qualitative too early.

Solution:

1), try to use fresh eggs and pay attention to the balance of formula;

2) Stir thoroughly to make the batter reach the starting standard;

3), pay attention to don't pour in when refueling, mix well;

4) If the flour gluten is too high, starch can be added appropriately;

5) Don't stir for a long time until it is sent away;

6), the plate weight should not be too small, according to the standard;

7), into the furnace temperature to avoid too high.