The first reason for shrinkage: not cooked.
The main manifestation of this situation is: it expands quite well during baking, but it deflates instantly like a deflated rubber ball shortly after being baked. If you look closely at the inside of the cake, it is very moist and sticky.
There is another situation of under-baking: the baking process is very good, and after it comes out of the oven, it is also perfect. However, after inverting it, it is found that the middle has collapsed seriously. When you cut it, you will find that the surrounding tissue of this kind of bread is Not bad, but wet in the middle. This is also an unfinished ripe state. Because the cake is not fully cooked, the structure is not formed, and there is a lot of moisture inside, and its own weight is enough to flatten it.
The second reason for shrinkage: it has been baked.
After coming out of the oven, the overall color of the cake will be darker. After being released from the oven, a slight vibration will cause the sides to retract and the entire cake to collapse. Cut open the interior and find that the internal structure is good, but the overall color is darker. Due to over-baking, the internal structure of the bread is over-baked and the interior becomes brittle, which is not enough to support the overall weight of the cake, causing the sides to collapse and the entire bread to sink. Solution: shorten the baking time or lower the baking temperature.
The third reason for retraction: operational problems. As we all know, during the baking process of chiffon cake, the oven door cannot be opened for a long time, and after confirming that it is cooked, the pan should be lightly shaken to exhaust the air, and then inverted to cool. The cake that has just come out of the pan is not fully cooked. Inversion is the second stage of ripening of the cake. It is essential. Shake it lightly before inverting to let excess water vapor inside. Check the bread ripening process in the middle to speed up and reduce the time and width of opening the door. .