The truth about cracking

Cracks gradually form on the surface of the chiffon cake when it is baked.

①The total amount of water in the yolk paste is low

The wrong yolk paste is low in water, the consistency is large, the batter is too dry when baking, and the lack of water leads to cracking;

The right ratio, the yolk paste is smooth.

② mixing batter gluten

wrong mixing batter too long, too much force, resulting in gluten, baking caused by cracking;

right mixing batter until smooth.

3 oven temperature is too high, baking time is too long

wrong baking temperature is too high, time is too long, the rapid loss of moisture caused by cracking;

according to the recipe and familiar with the performance of the oven, grasp the correct temperature and time.