the first retraction reason: it is not cooked.

This situation is mainly manifested in the following aspects: during baking, it swells well, and after a while, it deflates like a deflated ball. Carefully observe the inside of the cake, the whole cake is wet and sticky.

Please click on the input picture to describe

There is also an undercooked situation: the baking process is very good, and it is also perfect after being baked, but after being inverted, it is found that the middle has collapsed seriously, and when it is cut, it will be found that the surrounding tissue of this bread is not bad, but the middle is wet. This also belongs to the unfinished ripe state. Because the cake is not fully cooked, the tissue is not formed, and there is more water inside, and its weight is enough to crush it.

please click on the input picture to describe

the solutions of the above two situations: lowering the baking temperature, prolonging the baking time and covering the surface with tin foil. If you are not sure that the cake is ripe and can't be baked, you can press the surface and rebound immediately to show that it is ripe. If the rebound is slow, it means that it is not ripe and you still need to continue baking.

Please click on the input picture to describe

The second reason for retraction: it was baked.

After baking, the overall color of the cake is dark. After baking, a slight vibration will cause the side waist to retract and the whole cake will collapse. Cut the inside and find that the internal structure is good, but the overall color is dark.

Please click to enter the picture description

Due to over-baking, the internal tissues of the bread were over-baked, and the inside became brittle, which was not enough to support the overall weight of the cake, resulting in the collapse of the side waist and the overall sinking of the bread. Solution: Shorten the baking time or lower the baking temperature.

please click on the input picture to describe

the third retraction reason: operation problem. As we all know, in the baking process of Qifeng cake, you can't open the oven door for a long time, and after you confirm that it is cooked, you should gently shake the air out of the pot and then cool it backwards. The cake that has just come out of the pot is not fully cooked, and it is necessary to reverse the buckle. Before the reverse buckle, it should be slightly shaken to let the excess steam inside, and the ripening process of the bread should be checked quickly in the middle, so as to reduce the opening time and range.

Please click to enter the picture description

As long as we master the above points, I believe we can all make qualified and delicious cakes. Come on.