Five reasons for cracking of cake rolls:
The egg whites are overcooked. In the process of cake roll foaming, we should pay attention to dry foaming and stop. If it is dried and foamed, the cake will swell too much and crack when rolled up.
The baking time is too long. If the scones are baked for too long, the crust will become hard, and the scones will be easily broken when they are rolled, so don't bake them for too long, and shorten the baking time appropriately.
Improper timing and operation of burrito. Take the cake roll out of the oven, let it cool, and then use the waste heat to roll it up, because the cake is easier to form at this temperature. If you start rolling after cooling, the cake will crack very easily. In addition, you should pinch the cake tightly when rolling the noodles.
The shell didn't pat the water. Before rolling the cake, we usually pat a little water on the surface of the cake to soften the shell. Because the cake itself has temperature, the water will be quickly absorbed by the cake. But don't pat too much water, so the water that the cake doesn't fully absorb will stay on the surface, making the cake sticky. Before rolling the cake, cut several knives on the inner layer of the cake to prevent the cake from breaking.
Cracking caused by slicing. After the cake is rolled, it should be wrapped in oil paper, because it can shape the cake well, and then put it in the refrigerator to start refrigeration, because refrigeration can solidify the cake and will not crack when slicing.
The following are ways to prevent cracking:
1. Wet foaming
Teacher West Point warned: In general, it is best to beat the protein into wet foam. If it is dry and foamed, the cake roll will crack easily.
2. Baking time
If the baking time is too long, the crust will be too hard and will crack when rolled up. Therefore, it is necessary to reduce the baking time while ensuring the maturity of the cake.