Maybe the egg white is not sent well and cracked.

Why did the cheesecake collapse next to it?

Look at this. It's overcooked.

If the baking time is too long, the cake will lose too much water, and the cake will shrink and the four sides will collapse.

Why did cheesecake collapse?

Specific point

Why did the cheesecake collapse as soon as it was opened?

Cheese cake

Ingredients: cream cheese 250g milk125g butter 36g eggs 3 cornstarch12g.

Auxiliary material fine sugar 45g

The method of cheesecake

1. Cream cheese is whipped with softened butter.

2. Beat with a manual whisk until the color turns white.

3. Divide the fine sugar into 20g and 25g, add 20g of fine sugar into corn starch and mix well.

4. Add the boiled milk in 3, stir it evenly, filter it into the milk pot, and heat it with low fire until it is shiny, then leave the fire.

5. Add the egg yolk and mix well quickly.

6. Reheat on low heat and stir until it becomes sticky.

7. Add the thick milk paste into the cheese while it is hot, stir well, and cover the mouth of the basin with a hot towel for later use.

8. Add 25g of fine sugar to the egg whites twice, and beat them with a manual whisk until they turn over the basin without dripping.

9. Mix 7 and 8 evenly with a scraper and pour them into the mold. Shake several times from bottom to top to make big bubbles, put the mold into the pizza tray, then put it into the baking tray, and inject hot water into the baking tray.

10. Preheat the oven at 180, put it in the middle and lower layers, bake it at 10 for 30 minutes, then at 140 for 20 minutes, and then close the fire and suffocate it in the oven/kloc-

Cooking skills cream cheese is softened by microwave, otherwise it is very difficult to be sent with butter.

Why do light cheesecakes made of round molds collapse after baking?

There may be several reasons: 1. If the egg white is not in place, if you make a 6-inch hurricane, there will be very few egg whites, and all of them will be sent away. If you make 8 inches, there will be more egg whites. If you can't send them deep, you will send the bottom egg whites, which will leave some liquid egg whites at the bottom, which will affect the swelling of Qifeng cake. It is also possible that there will be a blue-black precipitate at the bottom, which will appear like your situation. 2. The problem of the mold seems to be that the edge of the stainless steel is not well developed, so don't grease the oil paper or something. 3. Uneven stirring. If there are too many egg whites, you can't stir them when stirring. There will be massive egg white bubbles, which will swell after preheating and collapse after a long time. It is recommended to stir them for a while. . There may be several steps that should be paid attention to when Qifeng cake is baked: the gluten is not beaten until the dry foamed flour is mixed in, which leads to insufficient baking time, and there is still a lot of moisture in the cake ... The way to judge is that you can pat the surface of the cake gently with your hands and it will be very elastic without rustling sound. In addition, you can insert a thin bamboo stick without getting wet batter. So it can be baked for another 5 minutes. I usually have an experience of baking it for ten times when I smell the baking fragrance of the cake.

Help, why did the light cheesecake collapse so much?

The protein is not well beaten, the defoaming is serious, and the temperature is high.

Yes, these two aspects can be improved, and I believe the products will be better.

Why did the light cheesecake collapse after cooling?

Protein can't be sent in place

Causes of retraction and bottom depression of light cheese cake

① The oven should be fully preheated, and the heating tube is no longer red in heating, then put the cake into the oven.

(2) It must be roasted at low temperature. I set the upper and lower fire 120 degrees and roasted it for 100 minutes. The original recipe was 160℃ and baked for 70 minutes. My oven temperature was on the high side, so I lowered it to prevent cracking.

(3) Don't hurry to take out the oven after baking, and put it in it for a while, otherwise it will be taken out just after baking. The temperature difference is too large and it is easy to collapse. I took it out at a temperature similar to room temperature, and then put it in the refrigerator for a while at room temperature.

Hope to adopt

When making cheesecake, why does it always collapse? What is the reason? The egg whites are beaten too old. 10 score.

No, it's because your egg whites are not scattered enough. You should beat them until they are completely foamed. Then, when you add cheese, don't stir them in circles. Stir them slowly in one direction to prevent the egg whites from disappearing.

After baking, the light cheese cake swells up, but after baking, it shrinks and the top collapses. What's the matter? Ask for expert advice, how can we not collapse?

Is the fire too urgent? You can try the online tutorial first and explore a little bit. This is still a test of patience.