1 Protein defoaming reasons

The reason why the cake can be supported, not collapse is because the egg white to dry foam small pores to support the cake body; but if you beat out the egg white defoaming, less pores, the cake will be easy to collapse; and the cause of protein defoaming reasons are many, such as: egg white whisking time is not enough, beating time is too long, whipping interruption, did not continue to whip, and so on.

Solution:

The cake will collapse easily.

Solution:

1, eggs should be fresh, egg white and yolk should be completely separated clean;

2, the protein must be fully whipped, whipped immediately stop, do not interrupt the middle of too long, to determine whether it is whipped, you can be tilted to the whisk bowl, if the whipped foam does not flow, put it upside down does not flow down, the head of the whisk there is a small tip of an upright not down, then the Proof that it has been whipped well;

3, add sugar, white vinegar, corn starch can effectively help whipping, stabilize the foam.

2 cake recipe is not right

The cake recipe is very important, if the cake recipe is not right or there is too much water in the basin, there is oil may lead to do out of the cake is not stable and the collapse of the situation.

The solution:

1, adjust the right recipe, the general ingredients to be used are: eggs, low gluten flour, sugar, white vinegar, milk powder or milk, corn oil, corn starch.

2, in the process of whipping eggs, the whisk and basin should be wiped clean, no water and oil, otherwise it is also easy to cause the cake to collapse.

3 Improper operation

If the above steps are not a problem, and there is still a cake collapse, then you may also consider the operation related, if the egg white and egg yolk mixing is not uniform, the grease is not emulsified or the oil in the mold brushed too much, resulting in the cake can not be attached to the cake, it is also possible to make the cake collapse.

1, mixing must pay attention to the egg white and egg yolk mix well.

2, the bottom of the mold can be rubbed with a small amount of oil to prevent sticking to the pan, generally rubbed until the mold is shiny, do not leave oil stains.

4 rice cooker cake how to do

Ingredients: 4 eggs, 65 grams of low-gluten flour, sugar were prepared 10 grams, 45 grams, 3 drops of white vinegar, 10 grams of powdered milk, 25 grams of corn oil, 1 gram of corn starch, 30 grams of boiling water.

Method:

1, prepare two oil-free and water-free pots, separate the egg white and egg yolk.

2, pour milk powder, 10 grams of sugar, white water, corn oil into the bowl, mix well to achieve the state of oil and water do not separate.

3, and then filtered through a mesh sieve.

4. Sift in the low gluten flour and mix well.

5. Add the egg yolks in turn, mixing well each time you add them.

6, whipped egg white, corn starch, white vinegar, sugar 45 grams in three additions, whipped until the whisk can stand up on the tip of a small corner.

7, take 1/3 of the egg white to the egg yolk, "J" pattern flip and stir evenly.

8. Then pour the whisked egg yolk paste into the egg white bowl, and whisk again in a "J" pattern.

9, the bottom of the pan brush a layer of corn oil, pay attention to the shiny prevail, not greasy.

10. Put the cake batter into the mix, and gently shake the rice cooker to vent it.

11, press the "Cake" button or "Cook" button.

12, after cooking, press the heating button again, heating for about 10 minutes to drain the excess water vapor inside.

13, and finally the pot will be inverted in a bowl, the cake out can be.