The first reason for the cracking of the wind cake is that the surface is cooked too early, and the bottom continues to expand to crack the hardened surface.

The solution is to burn the fire first, and then bake it with regenerative fire after the bottom is fully expanded.

The second reason is that the thickness of egg liquid is too large, which makes it difficult to bake in the middle, leading to surface cracking or collapse. Dumping of egg liquid

The mold is controlled at about 3CM.

Too high oven temperature can also cause the cake surface to be premature. It is necessary to lower the temperature and prolong the baking time.

The proportion of water or milk in the cake is too large, which leads to the high weight of the cake and the high humidity in the middle, which is not easy to bake. After the final baking,

Contraction and collapse.

Remember to turn the mold upside down after baking, and wait until the cake is fully cooled. In the process of helping the cake to cool down, it helps to reduce thermal expansion and cold contraction.

The collapse caused by influence.