Solution: Adjust the formula.
2. The batter comes out of the tendon and retracts after cooling.
Solution: Use low gluten flour, or 80% medium gluten flour +20% corn starch.
Attention during operation: Don't stir the paste in front of the yolk, just stir it with the egg for 6~7 turns. It doesn't matter if it's uneven. Add eggs.
After turning yellow, stir for a while until it is evenly diluted. When egg yolk paste and protein paste are stirred, we should also pay attention to gently stirring and turning them up and down, instead of
Mix circles.
3. Protein defoaming: insufficient hair, or stop for a while before beating, or beat eggs for too long, when adding sugar.
If the machine is wrong, it is not easy to dry foam, so the protein foam is unstable, easy to defoam, and the pores shrink, making the cake paste.
When the volume decreases, the cooked cake will shrink after cooling. After defoaming, the egg liquid is easy to precipitate during baking and become a pudding layer, which also
This may be the reason why the cake shrinks.
Solution:
Eggbeater and eggbeater should be clean, without water and oil. It is best to use copper and stainless steel eggbeaters.
B. The eggs should be fresh, but refrigerated, and the yolk should be separated. There should be no trace of yolk in protein.
C. Adding sugar, white vinegar (Tata powder) and corn starch helps to disperse and stabilize the foam.
D, low-speed pulping is started-after rough soaking, 1/3 sugar, white vinegar (Tatar powder) and corn starch are added, and medium-speed pulping is carried out.
Add the second and third sugar, and so on. , and continuous tapping. Don't stop for too long until it dries and bubbles.
The following is the degree test of dry foaming: at this time, the eggbeater is tilted, and the foam does not flow and cannot be put down. Lift the eggbeater and it will be short.
Small straight sharp corners, but also vertical sharp corners in the basin. At this time, it is allowed to have a little cotton-wool foam tissue on the edge of the basin.
Another way to judge whether the protein bubbles are defoamed: in the process of stirring the egg yolk paste in three batches, finally, look at the mixture.
Can the third 1/3 protein bubble stirred by yolk mud slide when the basin is tilted? Should still not slip, or that's what protein meant.
The foam is still defoaming. If it is not hard enough, the cake will shrink more or less in the later period. It should not flow, otherwise,
Ming, you haven't beaten enough protein. You have to hit harder next time.
But don't beat the egg white too hard, otherwise the taste is poor and it is not easy to stir.