The first type: insufficient heat.

The second type: overcooked.

The third type: improper operation.

Cause analysis and solution of the collapse of Qifeng cake when it is inverted.

The first reason: undercooked.

Performance 1: "The cake swelled well in the oven, but soon after it was taken out of the oven, it collapsed like a deflated ball with a" brush "... After cutting, observing the internal organization, you will find that the whole cake is wet and sticky inside."

Performance 2: "It expanded well in the furnace, but it didn't collapse immediately after it was taken out. After cooling, it was found that the central part was sunken. Cutting the internal tissue found that the tissue around the cake was better and the central part was slightly wet. "

Cause analysis: these two situations can generally be summarized as underfire syndrome! Because we know that the maturity of the cake depends on the gasification of water, forming tiny holes in the cake and filling it with flour, thus supporting the skeleton of the cake. However, the water in the uncooked cake is not completely vaporized, and there are still many liquid tissues in it. If the heating is stopped at this time, because the internal structural skeleton has not yet formed, it is easy to be crushed by the weight of the cake itself, resulting in the situation shown in clinical manifestation 1. In the second case, the internal structure of the cake has been basically formed, but the central part is still slightly undercooked, so the lack of support in the center leads to depression.

Rescue plan: extend the baking time or raise the baking temperature to make the cake completely cooked. If the surface color is too dark, consider extending the low-temperature baking time or covering it with tin foil. Besides, don't take the cake out of the oven until it is completely cooked. To judge whether the cake is ripe, you can put chopsticks or other long-handled utensils in the oven and press the surface. If there is an obvious rebound after pressing it, it means that the cake is ripe and can be baked. If you hear a slight "rustling" sound and the rebound is slow, it means that the center is still slightly undercooked and needs to continue baking for a while.

The second reason: overdoing it.

Performance: When the cake is baked, the color is dark. If it vibrates slightly, it will sag inward from the side waist, leading to the overall collapse of the cake. After incision, the epidermis is thicker and darker, but the internal structure is not bad.

Cause analysis: This is a typical performance of over-baking. From the color and thickness of the skin, it can be seen that the excessive heating of the cake leads to the collapse of the waist because the internal tissue is baked at high temperature for a long time, which makes the internal bone structure brittle, just like osteoporosis, and it is easy to break, especially when the periphery of the cake is seriously heated, the bone is more brittle and cannot support the cake body, so it collapses from the side.

Rescue plan: shorten the baking time or lower the baking temperature, and check the maturity of the cake in time by the above methods, not too much!

The third reason: improper operation

Performance: The cake shrinks for no reason after baking, and the internal structure is OK after cutting, but the overall shrinkage is quite severe.

Cause analysis: Most of this situation may be caused by improper operation after coming out of the furnace. One mistake is that there is no reverse cooling; The other is that there is no light vibration exhaust; Another is to frequently open the oven door for a long time during baking. In fact, the freshly baked cake is not yet fully mature, and backward cooling is the last stage of maturity. Cake without backward cooling is naturally immature, so it will collapse.

In addition, after the cake is baked, it can be gently shaken on the table and then reversed. This is to discharge the excess water vapor inside, and to avoid leaving it in the cake to soften the original normal skeleton structure and cause the cake to retract. As for the frequent opening of the oven door, too much cold air enters the oven, making the unstable tissue hot and cold for a while. Then you will know the effect of thermal expansion and cold contraction.

Rescue plan: after the furnace is released, you can leave the mold a little off the table, fall gently by free fall, and gently ... for venting. Also, be sure to remember to cool backwards. When opening the oven door to check whether it is cooked, the action should be fast and the opening of the oven door should be as small as possible, so as to minimize the cold air entering the oven and affect the internal structure of the cake.