1, there is too much oil and water in the formula, and no proper amount of baking powder is added. Just like not reversing in time, it will be crushed by its own weight.

Solution: Adjust the formula.

2. The batter comes out of the ribs and retracts after cooling.

Solution: Use low gluten flour, or 80% medium gluten flour +20% corn starch. Attention during operation: Don't stir the paste in front of the yolk, just stir it with the egg for 6~7 turns, and it doesn't matter if it is uneven. After adding the egg yolk, stir for a while until it becomes uniform and thin. When mixing egg yolk paste and protein paste, we should also pay attention to gently stirring and turning up and down, rather than stirring in circles.

3. Protein defoaming: it is not easy to achieve dry foaming if the hair is not enough, or if you stop beating for a while, or if you beat the eggs for too long and add sugar at the wrong time, so the protein foam is unstable, easy to defoam, and the pores are reduced, which reduces the size of the cake paste, and the cooked cake body will shrink after cooling. The defoamed egg liquid is easy to precipitate into a pudding layer during baking, which is also the possible reason for the retraction of the cake.

Solution:

Eggbeater and eggbeater should be clean, without water and oil. It is best to use copper and stainless steel eggbeaters.

B. The eggs should be fresh, but refrigerated, and the yolk should be separated.

C. Adding sugar, white vinegar (Tata powder) and corn starch helps to disperse and stabilize the foam.

D, low-speed pulping is started-after rough soaking, 1/3 sugar, white vinegar (tata powder) and corn starch are added, and medium-speed pulping is carried out, with the second and third sugar added in the middle, and continuous pulping is carried out. Don't stop for too long until it dries and bubbles. ?

4. The egg yolk paste is not evenly stirred, the oil is not fully emulsified, or the egg yolk paste and the protein paste are not evenly mixed, and the protein paste mentioned above is defoamed. These conditions will sink because of the heavy ingredients, and a pudding layer will be formed after baking, and the cake will not be covered.

Solution: master the essentials of mixing, move lightly and quickly, but mix well.

5. The mold wall of the mold used is anti-sticking, or the mold wall is coated with oil, or the inner wall of the mold is not cleaned and there is an oil layer, which will cause insufficient adhesion. When baking, the cake paste can't climb up and the cake can't grow.

Solution: Reject the anti-sticking mold to ensure that there is no oil on the inner wall of the mold.

6. If the primer is too large, it is easy to cause the bottom to shrink upwards. When the back buckle was taken out, it was found that the bottom was sunken, forming an inverted ring hole. Grease at the bottom of the mold may also cause this problem.

Solution: reduce the fire, or put the baking mold on the higher grid in the oven, or put the baking mold on the baking tray instead, or reduce the fire at the same time.

7. Stop baking if it is not completely cooked. Immature is also a common reason for cake retraction.

Solution: bake completely, if you are afraid of burning the surface. You can lower the baking temperature and prolong the baking time, or cover the upper surface with tin foil (but don't seal it to avoid stuffy baking). The common inspection method is to insert a toothpick to see if there is any cake sticking out. Experienced people can beat the cake surface with their hands, with no obvious noise, good rebound and no fingerprints.