1, over-baked. This should be the easiest question for everyone to think of. When baking a cake, the surface of the cake will crack if the temperature is too high, the time is too long, or the heating is uneven. What's more, it may burn the cake.

2. protein is not enough. In the process of beating the egg white, if the beating technique is improper, there will be big bubbles in the egg white. These large bubbles will expand when heated during baking, and will burst once they reach the surface position, and then the cake surface will crack.

There is too much cake paste. If too much cake paste is added to the container, the cake will expand excessively during baking, thus cracking the surface. Extended data? No cracking? There are three main points: the third point is the magic weapon to solve the hurricane, that is, use? Water bath method? . Fill the baking tray with water and put it at the bottom of the oven. Put the grill on the baking tray and the mold on the grill. When baking in this way, the oven is full of steam, and the surface of the cake will not crack because of too fast water loss.