Why do cupcakes shrink and collapse, and how to avoid this problem? It's not cooked. The birthday cake swelled well in the oven, but a short time after it was taken out of the electric oven, the birthday cake collapsed like a deflated football with the sound of "brush". After it was cut, the internal structure was wet and the internal structure was sticky. Solution: If this kind of problem occurs, the temperature can be reduced moderately and the drying time can be increased.

The reason why Qifeng cake shrinks: the proportion of oil or water in the secret recipe is too much, which makes the birthday cake itself too heavy, which can cause collapse and shrinkage! Solution: Improve the secret recipe. If there is any problem with the secret recipe, adjust the ratio of oil to water.

Protein demulsification reasons: the egg whites were not beaten in time, or they were not consumed at one time, and were interrupted in the middle; Or it takes too long to beat the eggs and put the sugar in the wrong time, it will be very easy to demulsify, the volume of cake paste will be reduced, and the egg liquid before demulsification will be very easy to deposit. In fact, it is because of the retraction of the cake that it will eventually become milk pudding when baked. Solution: Beat the egg head and the egg bowl must be cleaned, and there can be nothing in it, otherwise it will not come out! Remember!

The egg white and yolk are separated neatly, and there should not be a trace of egg yolk in protein, which can put sugar, which is beneficial to the egg white. In the process of success, you can hand-hold the slanting egg-beating basin and mix it until you can see the vertical tip in the basin, especially bright, and you will succeed!

The commonly used formwork wall is anti-sticking, or the inner wall of the formwork is oiled or the internal cavity of the formwork is not cleaned, because the sponge cake batter must rely on the energy of adhering to the grinding tool wall to swell up and lose its adhesion. Solution: Reject the anti-sticking formwork to ensure that the internal cavity of the formwork is completely oil-free.

The primer is very big and easy to cause the bottom to shrink up, and it has not turned over after publication. When turning over and taking it off, I saw that the bottom end was concave and there was an inverted mountain hole. Solution: reduce the fire or put the baking mold on the baking tray or reduce the fire at the same time. The mixing time of flour paste is too long and the strength is too great, resulting in reinforcement. Solution: Grasp proper skills and mix the batter until it is silky. Please remember to mix it violently.