1, overall retraction (or surface depression), showing that the whole cake collapses from outside to inside and shrinks into a cake shape;

2. The bottom collapses, which is characterized by the depression of the bottom after the back-buckle demoulding;

3. The waist collapses, which shows that after demoulding, the cake waist retracts to the middle, like a "small waist";

4. Top cracking, which is the phenomenon of top cracking during baking;

5, the height is not enough, which shows that the Qifeng cake does not grow tall during baking;

Let's analyze the reasons one by one:

Before analyzing the specific reasons, there are several reasons that need to be mentioned, that is to say, no matter what cake you make, you need to pay attention to it:

1, formula problem, novice friends must strictly follow the formula when learning baking production, and it is best not to add or subtract at will. When you are familiar with it and can make perfect works, modify the formula according to your own understanding;

2. During the baking process, don't always open the oven door to prevent too much cold air from entering the oven;

3. The baking temperature and time must strictly follow the prescription, and many problems are caused by the temperature and time not reaching the standard.

OK, after talking about the above reasons, the following is a concrete analysis against specific problems:

1, overall retraction

This phenomenon, we generally consider:

(1) The egg yolk paste was not stirred evenly, resulting in graininess, which caused the Qifeng cake to retract;

2. The egg yolk paste is excessively stirred and stiffened;

(3) After the Qifeng cake is baked, it is not inverted and cooled, resulting in fluffy surface and thick bottom;

4, not cooked;

⑤ Insufficient protein distribution and no dry foaming;

For the degree of protein dismissal, please refer to this article:

How to judge the degree of protein sending and the four stages of protein sending.

2. Bottom collapse

This phenomenon, we generally consider:

① The primer is too high and baked excessively. In this case, we can reduce the primer temperature, or don't let the mold be too close to the bottom;

(2) The yolk paste was not emulsified well, and the oil adhered to the bottom of the mold, resulting in mold release;

3. Lumbar collapse

This phenomenon, we generally consider:

(1), demoulding without complete cooling, causing waist shrinkage when demoulding;

2, the batter is stirred too much, and it is stiff, which is also easy to cause waist contraction;

3, there is no backward cooling, which is also easy to cause the hurricane cake to shrink;

4. When the protein is stirred and mixed, it defoams, which is also easy to cause waist contraction;

4. Cracking at the top

This phenomenon, we generally consider:

(1), the top temperature is too high, baked cracked;

(2) The liquid ratio of egg yolk paste is less, and the overall moisture of the cake is missing;

3. Excessive protein delivery;

4. There is too much batter. After the cake climbs up, the mold is not high enough;

5, the height is not enough

This phenomenon, we generally consider:

(1), the formula is in accordance with the provisions;

(2) Whether the cream is sent in place and sent to dry foaming;

Ok, finally, to sum up:

We found that some of the above common problems of Qifeng cake retraction, collapse and cracking are mainly noted as follows:

1, the formula is OK;

2. The egg yolk paste should be stirred evenly and fully, but not too much;

3, the delivery of protein cream should be in place;

4. The baking temperature and time should be in place;

5. After being discharged from the furnace, it shall be reversed and cooled, and then demoulded after cooling.

Do the above points well, and it is not easy for beginners to fail in making Qifeng cake.