.
The solution: adjust the recipe.
2. The batter is glutenous and shrinks back when cool.
Solution: use low gluten flour, or use 80% gluten flour + 20% corn starch.
In the operation of the note: add egg yolks before the paste do not stir more, with the egg pump turn 6 ~ 7 circles can be, not uniform does not matter, add egg
yellow after a little more stirring, to uniform thin paste. The egg yolk paste and egg white paste should also pay attention to light mixing, up and down mixing, not
around the circle mixing.
3. protein defoaming: insufficient whipping, or whipping interruption to stay for a period of time and then beat, or beating time is too long, add sugar
machine is not right .... It is not easy to achieve dry foaming, so the protein foam is not stable, easy to defoam, the air holes are reduced, so that the cake paste
Volume reduction, cooked cake body in the cool after the retraction. After defoaming, the egg mixture is easy to settle and turn into a pudding layer in the baking, which is also
a possible reason for the cake to retract.
The solution:
a. Egg beaters, egg beaters should be clean, no water and oil, it is best to use copper, stainless steel egg beaters.
b. Eggs should be fresh, but after refrigeration, the protein yolk is divided cleanly The egg white can not leave a trace of yolk.
c. Add sugar and white vinegar (cream of tartar) and cornstarch has the effect of helping to whip and stabilize the foam.
d. Begin to beat at low speed - after the coarse foam, start to add 1/3 of the sugar and white vinegar (cream of tartar) and corn starch, whipping at medium speed, in the middle
Add the 2nd and 3rd sugar, etc., continuous beating, do not stay too long in the middle to beat again, and then straight to the dry foam.
Here the degree of dry foaming test: this time the beating basin tilted, the foam are not flowing, not put down, lift the beating head, see the short
small straight sharp corner, the basin also see the sharp corner of the upright not down. At this time there is a little cotton wool foam organization on the edge of the basin, it is permissible.
Another way to check for defoaming of the protein bubbles: during the mixing of the 3 batches of egg yolks, at the end of the mixing process, look at the third 1/3 of the protein bubbles that will be mixed with the
egg yolks, and see if they slide when the bowl is tilted? It should still not slide, otherwise it means that the egg whites
The foam is still defoamed, not whipped stiff enough, and the cake will be more or less retracted later. It shouldn't be sliding, otherwise it means
that you haven't beaten the egg whites enough, and you'll have to beat them harder next time.
But you can't beat the egg whites too hard, or they won't taste as good, and they won't mix as well.
4. egg yolk paste is not stirred evenly, the fat is not fully emulsified, or egg yolk paste and egg white paste 2 paste mixing is not uniform, there is also the protein paste mentioned before
defoaming, these cases will be due to the proportion of heavy ingredients sinking, baked to form a layer of pudding, the cake is not fluffy
. The solution: master the mixing essentials, light action, fast speed, but be sure to mix well.
5. The mold wall of the mold used to prevent sticking, or the mold wall coated with oil, or the inner wall of the mold is not washed, there is a layer of oil, because
The batter of the chiffon cake must be adhered to the mold wall with the help of the power to expand upwards, there is oil and grease will lose the adhesion.
The solution: refuse to anti-sticking mold, to ensure that the inner walls of the mold are free of oil.
6. The bottom fire is too big, easy to lead to the bottom of the upward shrinkage, inverted buckle finished removed, found that the bottom of the upward concave, the formation of inverted torus-shaped mountain-shaped hole
.
This problem can also occur when the bottom of the mold is greased?
The solution: lower the heat, or put the mold in the upper compartment of the oven, or put the mold on a baking sheet, or lower the heat at the same time. ....
7. Stopping baking before it is fully cooked and undercooking is a common cause of cake shrinkage.
The solution: fully baked, if you are afraid of surface scorching. You can lower the baking temperature, extend the baking time, or add
cover the surface of the tinfoil (but do not seal, to avoid smothering the baking). A common way to check is to insert a toothpick to see if the cake is sticking out.
Experienced people can use their hands to pat the surface of the cake, no obvious rustling sound, good rebound, no handprints can be left.
8. Baking process temperature is reduced too quickly, including short-term temperature reduction of too much, open the door too long, too many times, sometimes
The upper part of the cover with a thick cold DD - baking tray or too large and too thick tinfoil, will also have an impact.
The solution: avoid a sudden drop in temperature in the oven. Take special care during the cake growth phase: avoid opening the oven door and adjust the temperature carefully.
Halfway through the process, when the cake stops growing and shrinks, the temperature should be increased appropriately.
9. If you bake for too long, you will lose a lot of water and the cake will shrink.
10. out of the oven without timely inversion, because the chiffon oil and water, in the process of cooling and shaping the lower part of the air holes are easy to be flattened,
the lower part of the tight ceramic, the cake volume is reduced, the surface shrinks back.
Solution: Invert the cake after removing it from the oven, until it cools down. >>
Problem 2: Why do I do cupcakes are retracted 1. The recipe is too much oil, water, and did not add the right amount of baking powder, and did not invert in time as well as the same, it will be collapsed by its own weight
.
The solution: adjust the recipe.
2. The batter is glutenous and shrinks back when cool.
Solution: use low gluten flour, or use 80% gluten flour + 20% corn starch.
In the operation of the note: add egg yolks before the paste do not stir more, with the egg pump turn 6 ~ 7 circles can be, not uniform does not matter, add egg
yellow after a little more stirring, to uniform thin paste. The egg yolk paste and egg white paste should also pay attention to light mixing, up and down mixing, not
around the circle mixing.
3. protein defoaming: insufficient whipping, or whipping interruption stay a period of time after beating, or beating time is too long, add sugar when
machine is not right .... It is not easy to achieve dry foaming, so the protein foam is not stable, easy to defoam, the air holes are reduced, so that the cake paste
Volume reduction, cooked cake body in the cool after the retraction. After defoaming, the egg mixture is easy to settle and turn into a pudding layer in the baking, which is also
a possible reason for the cake to retract.
The solution:
a. Egg beaters, egg beaters should be clean, no water and oil, it is best to use copper, stainless steel egg beaters.
b. Eggs should be fresh, but after refrigeration, the protein yolk is divided cleanly The egg white can not leave a trace of yolk.
c. Add sugar and white vinegar (cream of tartar) and cornstarch has the effect of helping to whip and stabilize the foam.
d. Begin to beat at low speed - after the coarse foam, start to add 1/3 of the sugar and white vinegar (cream of tartar) and corn starch, whipping at medium speed, in the middle
Add the 2nd and 3rd sugar, etc., continuous beating, do not stay too long in the middle to beat again, and then straight to the dry foam.
Here the degree of dry foaming test: this time the beating basin tilted, the foam are not flowing, not put down, lift the beating head, see the short
small straight sharp corner, the basin also see the sharp corner of the upright not down. At this time there is a little cotton wool foam organization on the edge of the basin, it is permissible.
Another way to check for defoaming of the protein bubbles: during the mixing of the 3 batches of egg yolks, at the end of the mixing process, look at the third 1/3 of the protein bubbles that will be mixed with the
egg yolks, and see if they slide when the bowl is tilted? It should still not slide, otherwise it means that the egg whites
The foam is still defoamed, not whipped stiff enough, and the cake will be more or less retracted later. It shouldn't be sliding, otherwise it means
that you haven't beaten the egg whites enough, and you have to beat them harder next time.
But you can't beat the egg whites too hard, or they won't taste as good, and they won't mix as well.
4. egg yolk paste is not stirred evenly, the fat is not fully emulsified, or egg yolk paste and egg white paste 2 paste mixing is not uniform, there is also the protein paste mentioned before
defoaming, these cases will be due to the proportion of heavy ingredients sinking, baked to form a layer of pudding, the cake is not fluffy
. The solution: master the mixing essentials, light action, fast speed, but be sure to mix well.
5. The mold wall of the mold used to prevent sticking, or the mold wall coated with oil, or the inner wall of the mold is not washed, there is a layer of oil, because
The batter of the chiffon cake must be adhered to the mold wall with the help of the power to expand upwards, there is oil and grease will lose the adhesion.
The solution: refuse to anti-sticking mold, to ensure that the inner walls of the mold are free of oil.
6. The bottom fire is too big, easy to lead to the bottom of the upward shrinkage, inverted buckle finished removed, found that the bottom of the upward concave, the formation of inverted torus-shaped mountain-shaped hole
.
This problem can also occur when the bottom of the mold is greased?
The solution: lower the heat, or put the mold in the upper compartment of the oven, or put the mold on a baking sheet, or lower the heat at the same time. ....
7. Stopping baking before it is fully cooked and undercooking is a common cause of cake shrinkage.
The solution: fully baked, if you are afraid of surface scorching. You can lower the baking temperature, extend the baking time, or add
cover the surface of the tinfoil (but do not seal, to avoid smothering the baking). A common way to check is to insert a toothpick to see if the cake is sticking out.
Experienced people can use their hands to pat the surface of the cake, no obvious rustling sound, good rebound, no handprints can be left.
8. Baking process temperature is reduced too quickly, including short-term temperature reduction of too much, open the door too long, too many times, sometimes
The upper part of the cover with a thick cold DD - baking tray or too large and too thick tinfoil, will also have an impact.
The solution: avoid a sudden drop in temperature in the oven. Take special care during the cake growth phase: avoid opening the oven door and adjust the temperature carefully.
Halfway through the process, when the cake stops growing and shrinks, the temperature should be increased appropriately.
9. If you bake for too long, you will lose a lot of water and the cake will shrink.
10. out of the oven without timely inversion, because the chiffon oil and water, in the process of cooling and shaping the lower part of the air holes are easy to be flattened,
the lower part of the tight ceramic, the cake volume is reduced, the surface shrinks back.
The solution: After taking out of the oven, invert it in time to cool. >>
Problem three: why sponge cupcakes will shrink back after cooling Maybe your protein is not whipped well, the bottom is not whipped fully, so that the cake will be made out of the retraction, the protein should be beaten to the inverted buckling also does not fall off to be able to, as well as the flour, it must be low gluten flour to be able to.
Question 4: cupcake retraction is how it may be your protein is not whipped well, the bottom is not whipped fully, so that the cake will be made out of the retraction, the protein should be beaten until the inverted buckle also does not fall can, and the flour, must be low gluten flour can be.
Problem five: cup chiffon cake retraction how Qi Feng batter is not suitable for paper cups Not only your retraction, are retracted
Problem six: cupcakes will collapse what is the reason The cake retracted a little bit is normal, but retracted a lot is not right, may be:
1, the protein is not in place to whisk
2, stirring time defoaming
3, milk or oil with a little bit of oil
4, the milk or oil with the milk or oil with the oil, the milk or oil with the milk or oil with the oil, and so on, and so on, and so on.
3, milk or oil added more
4, open the oven door too often, resulting in a cold cake 5, the cake is not baked
Problem 7: baked cupcakes cooled collapsed how If it is the practice of chiffon a little collapse is a normal phenomenon, if it is a muffin or other words may not be baked, you can try to lower the temperature of the oven to increase the length of the baking time.
Question 8: Why do I do the cupcake retraction is particularly strong 5 points cupcake chiffon are so will be retracted, you can invert a little so that the retraction will not be too strong
Problem 9: do chiffon cupcake cracking, retraction serious what causes to do the chiffon cupcake cracking, retraction serious possible reasons and solutions are:
(1) Before use, the mold has oil stains on the inner wall. There are grease stains on the inner wall. Try to wipe the impurities in the mold completely clean before use;
(2) The egg yolk paste is not mixed well. Try mixing the batter lightly and quickly until smooth;
(3) The batter is gluten free. Try mixing the batter until smooth;
(4) Insufficiently whipped egg whites. Try whipping the egg whites to dry peaks and lifting the egg head until the whites have short, upright tips;
(5) The baking time is short and not fully baked. Try to come out of the oven ten minutes before, insert the bamboo stick into the cake body, lift the bamboo stick, no cake crumbs on the front of the bamboo stick, can be judged to be fully baked.
Note:
(1) After mixing the batter, it should be put into the oven immediately, and not left outside for too long, which will cause the batter to defoam, and the cake body will shrink back when it comes out of the oven;
(2) It should be inverted in time after it comes out of the oven.
Question 10: Why did the cake I made shrink back again At first, I heard her say that every time she made a good cake, it would shrink back and become very ugly. Later she went to Christine specifically asked the master chef, said that the general bread after baking will still be hair (that is, get fatter), while the cake after baking shrink back (because the hot gas ran away).
-- To minimize the shrinkage of the cake, the master said that the most important thing is to take the baked cake out of the inverted, so that it is less likely to shrink back. (To prevent the cake from shrinking back, the mold should be inverted immediately after taking it out of the oven, and you can use two cups to hold the mold and let it cool.)
--And you can add some mousse to pour in, it will also be more loose, not tight.
- Now her carefully baked pastries have type and flavor, huh?
--You'll do great too. Go for it