1. Whipped egg whites are not in place

If you make a 6-inch chiffon, there are very few egg whites and they will all be whipped.

To do 8-inch then more egg whites, if you can not deep whipping, is to whip the bottom of the egg whites, will leave a certain amount of liquid egg whites at the bottom, affecting the chiffon cake bloom. There is also the possibility of making a greenish-black precipitate at the bottom, which would appear as in your case.

2. mold problem

It seems to be stainless steel do chiffon edge are not good

Don't get greaseproof paper oiled or anything

3. mixing is not uniform

If the egg white is too much, the mixing can not be stirred, there will be chunks of egg white bubbles exist, preheating swelling, a long time will collapse, it is recommended to stir a little more.

Reasons for the collapse of the cake:

1, the bottom of the fire is not too high, may lead to the top of the top shrinkage, there is a big hole, a lot of professional personnel recipes are higher than the bottom of the fire on the top of the fire

2, egg white defoaming or whipping is not in place

3, the flour stored for too long, has been worms or mildew

4, the flour gluten is too strong or some of the mixing Too long lead to gluten

5, the amount of baking powder is not enough or has failed

6, the bottom of the fire is not enough or uneven

7, the flour mix is not uniform

8, the cake in the oven by the vibration

The recipe has too much oil and water, and did not add the right amount of baking powder, and not in a timely fashion inverted as well as the same, it would be collapsed by its own weight.

Solution: adjust the recipe

2. The batter is glutenous and shrinks back when it cools.

Solution: use low gluten flour, or 80% gluten flour + 20% corn starch,

In the operation of the note: add egg yolks in front of the paste do not stir more, with the egg pump turn 6~7 circles can be, uneven does not matter, add egg yolks in the more stirring for a while, to even thin paste. The egg yolk paste and protein paste mixing should also pay attention to light mixing, up and down mixing, rather than around the circle mixing.

3. Egg white defoaming: insufficient whipping, or whipping interruption to stay a period of time before beating, or beating time is too long, add sugar timing is not right ..... are not easy to achieve dry foam, so the protein foam is not stable, easy to defoam, the air holes are reduced, so that the volume of cake batter is reduced, cooked cake body in the cool after the retraction. After defoaming the egg mixture is easy to settle, baked into the pudding layer, which is also a possible reason for the cake retraction.