Discussion of the reasons and solutions for the shrinkage and fluffiness of chiffon cakes

1. The recipe has too much oil and water and does not add the right amount of baking powder, which, like not being inverted in time, will be collapsed by its own weight,

Solution: adjust the recipe.

2. The batter is glutenous and shrinks back when it cools.

Solution: use low gluten flour, or 80% gluten flour + 20% corn starch,

In the operation of the note: add egg yolks in front of the paste do not stir more, with the egg pump turn 6~7 circles can be, not uniform does not matter, add the yolks in the more stirring for a while, to uniform thin paste. The egg yolk paste and protein paste mixing should also pay attention to light mixing, up and down, rather than around the circle mixing.

3. Egg white defoaming: insufficient whipping, or whipping interruption to stay a period of time before beating, or beating time is too long, add sugar timing is not right ..... are not easy to achieve dry foam, so the protein foam is not stable, easy to defoam, the air holes are reduced, so that the volume of cake batter is reduced, cooked cake body in the cool after the retraction. After defoaming the egg mixture is easy to settle, baked in the pudding layer, which is also a possible reason for the cake retraction.

The solution: a. Egg beaters, egg beaters should be clean, there can be no water and oil, it is best to use copper, stainless steel beaters,

b. Eggs should be fresh, but after refrigeration, egg white yolks divided cleanly The egg whites can not be left a trace of yolk.

c. Add sugar and white vinegar (cream of tartar) and cornstarch to help whip and stabilize the foam.

d. Begin to beat at low speed - after the coarse foam start to add 1/3 of the sugar and white vinegar (cream of tartar) and corn starch, medium speed whipping, in the middle of the addition of the second and third sugar, etc., continuous beating, do not stay too long in the middle of the beat, until dry foam.

Here the degree of dry foam test: this time the beating basin tilted, foam are not flowing, not put down, lift the beating head, see the short straight tip, the basin also see the tip of the upright not down. At this time there is a little cotton wool foam organization on the edge of the basin, is permissible.

Check the protein bubble has no defoaming another judgment method: in 3 batches and yolk paste mixing process, the last to see and yolk paste will be mixed with the third 1/3 of the protein bubble, in the basin tilt can slide? It should still not slide, otherwise it means that the egg white foam is still defoamed and not whipped stiff enough, and the cake will have more or less retraction later. It should still not flow, otherwise it means you haven't beaten the egg whites enough, and you'll have to beat them harder next time to get them right.

But the egg whites should not be beaten too stiff, otherwise the texture will be poor and it will not mix well.

4. egg yolk paste is not mixed well, the fat is not fully emulsified, or egg yolk paste and egg white paste 2 paste mixing is not uniform, as well as the aforementioned protein paste defoaming, all of these cases will be due to the weight of the composition of the heavy sinking, baked after the formation of the pudding layer, the cake does not fluff up.

The solution: master the mixing essentials, light action, fast speed, but be sure to mix well.

5. The mold wall of the mold used to prevent sticking, or oil on the mold wall, or the inner wall of the mold is not washed, there is a layer of oil, ..... All of them will cause insufficient adhesion, the cake batter can't climb and grow tall when baking, and the cake never grows up.

The solution: reject the anti-sticking mold and make sure the inner wall of the mold is free of oil.

6. The bottom fire is too high, which will easily lead to the bottom shrinking up, and when you take it out after inverting it, you will find that the bottom is concave upwards, forming an inverted torus-shaped mountain-like hole. This is a problem even if you grease the bottom of the mold?

The solution: lower the heat, or put the mold in the upper compartment of the oven, or put the mold on a baking sheet, or lower the heat at the same time. ....

7. Discontinuing baking without fully baking and sub-maturing is also a common cause of cake shrinkage.

The solution: fully baked, if you are afraid of surface scorching. You can lower the baking temperature, extend the baking time, or cover the top surface with tinfoil (but don't seal it to avoid smothering the baking). A common check is to insert a toothpick to see if any cake is sticking out. Experienced can use the hand to shoot the cake surface, no obvious rustling sound, rebound well, do not leave handprints can be.

8. Baking process temperature is reduced too quickly, including short-term temperature reduction of too much, open the door too long, too many times, and sometimes above the cover of the thick cold DD - baking tray or too large and too thick tinfoil, will also have an impact.

The solution: avoid sudden drops in oven temperature. Take special care during the cake-growing phase: avoid opening the oven door and adjust the temperature carefully. In the first half of the process, when you see the cake stop growing taller and shrink back, you should increase the temperature appropriately.

9. If the baking time is too long, the cake will lose more water and shrink.

10. out of the oven is not timely inverted, because the chiffon oil and water volume is large, in the process of cooling and shaping the lower part of the air holes are easy to be flattened, the lower half of the tight porcelain, the cake volume is reduced, the surface shrinks back.

The solution: invert the cake in time after taking it out of the oven, until it cools.

Solution: Invert the cake after removing it from the oven until it cools down.