The main reasons for the cake shrinking back in the rice cooker are as follows:

1. Too high or uneven temperature: The heating method of the rice cooker is to be heated from the bottom, and then the heat radiates through the bottom of the cooker to the other parts, which is easy to lead to the uneven temperature, i.e., the temperature at the top is lower, and the temperature at the bottom is higher. If the temperature inside the cake oven is too high or uneven, it will result in the top of the cake being battered and the bottom not yet fully formed. At this time, the high temperature at the bottom will cause the cake below to shrink up or even attach itself directly to the bottom of the pan.

2. Altitude and Humidity: Differences in altitude and humidity may affect how the cake bakes. At higher altitudes, where the air is thin and the pressure is low, the cake may "swell" and bake incompletely, which makes it easy to deform the cake when it's done. In the high humidity environment, because of the role of moisture, baked cake is fluffy, large volume, heat after the time the cake increases the pattern structure, and especially easy to shrink back.

3. Proportion of materials: The materials in the cake are the main factor in determining the hardness of the cake. If there is an improper ratio within the cake, such as too much sugar, too little flour, or too many eggs added, then it will be easy to shrink back during the baking process.

4. Time problem: too short a time in the cake is not elastic enough, while too long time is overly dry and hard.

5. baking shake, patting and other improper operation: because the oven temperature is too high, when added in which, if the shock, it will easily lead to bubble explosion, or the surface of the paste color, of course, also includes some other factors that make the sugar water changes, such as tilting, open the lid or move around and so on.