1. There is too much oil and water in the formula, and a proper amount of baking powder is not added, which will be crushed by its own weight, just as it is not reversed in time.

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.

Note during operation: Do not stir the paste in front of the egg yolk, just stir it for 6~7 turns with the egg. It doesn't matter if it is uneven, add the egg.

After yellowing, stir for a while until it is even and thin.

When egg yolk paste and protein paste are mixed, we should also pay attention to light mixing and turn them up and down, instead of

Mix in circles.

3. Protein defoaming: insufficient sending, or stopping for a while before beating, or beating eggs for too long, when adding sugar.

If the machine is wrong, it is not easy to achieve dry foaming, so the protein foam is unstable, easy to defoam, and the pores are reduced, which makes the cake paste.

The volume is reduced, and the cooked cake body will shrink after cooling.

After defoaming, the egg liquid is easy to precipitate and becomes a pudding layer during baking, which also

It is a possible reason for the retraction of the cake.

Solution:

A the egg beater and the egg beater should be clean and free of water and oil. It is best to use copper and stainless steel egg beater.

B. The eggs should be fresh, but they should be refrigerated, and the egg yolk should be separated cleanly. There should be no trace of egg yolk in the protein.

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

D. Start beating at low speed-after rough soaking, start adding13 sugar, white vinegar (tata powder) and corn starch, and beat at medium speed, in the middle.

Add the second and third sugar, etc., and beat continuously. Don't stop too long before beating until it is dry and foamed.

Here is the degree test of dry foaming: at this time, the egg beater is tilted, and the foam does not flow and cannot be put down. Lift the egg beater, and it will be short.

Small straight sharp corners, but also erect sharp corners in the basin.

At this time, there is a little cotton-wool foam tissue at the edge of the basin, which is allowed.

Another way to judge whether the protein bubbles have defoamed: in the process of stirring the egg yolk paste in three batches, finally, look at the mixture.

Can the third 1/3 protein bubble stirred by egg yolk paste slide when the basin is tilted? It should still not slip, otherwise it means protein.

The foam is still defoamed, and the cake will shrink more or less later if it is not hard enough.

It should not flow, otherwise,

Ming, you haven't beaten enough egg whites. You have to beat harder next time.

But the egg whites should not be beaten too hard, otherwise the taste is poor and it is not easy to stir.

4. The egg yolk paste is not evenly mixed, the oil is not fully emulsified, or the egg yolk paste and the protein paste are not evenly mixed, and there are still some problems.

The protein paste mentioned above defoams, and these situations will sink due to the heavy ingredients, and a pudding layer will be formed after baking, and the cake will not be covered.

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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, because

The batter of Qifeng cake must swell up by adhering to the mold wall, and if there is grease, it will lose its adhesion.

Solution: Reject the anti-sticking mold and ensure that the inner wall of the mold is free of oil.

6. If the primer is too big, it will easily lead to the bottom shrinking. When the primer is taken out, it is found that the bottom is concave, forming an inverted ring-shaped hole.

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Grease the bottom of the mold may also cause this problem?

Solution: reduce the fire, or put the baking mold on the oven, or put the baking mold on the baking tray instead, or the same

Reduce fire and fire when necessary. ....

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

Solution: completely baked, if you are afraid of surface scorching.

The baking temperature can be reduced, the baking time can be prolonged, or the upper surface can be added.

Cover 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.

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Experienced people can pat the cake surface with their hands, without obvious rustling, with good rebound and no fingerprints.

8. During the baking process, the temperature drops too fast, including too much temperature drop in a short time, too long time to open the oven door, too many times, and sometimes

Cover the top with a thick cold DD-baking tray or oversized and thick tin foil, which will also have an impact.

Solution: avoid the sudden drop of temperature in the furnace.

Pay special attention in the cake growing stage: avoid opening the oven door and adjust the temperature carefully.

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When you see the cake stop growing and shrink halfway, you should heat it properly.

9. If the baking time is too long, the water will be lost and it will shrink.

10. It was not reversed in time after being taken out of the furnace, because there was a large amount of oil and water in Qifeng, and the lower air holes were easily squashed during cooling and setting.

The lower part becomes compact and solid, the cake volume shrinks and the surface retracts.

Solution: Back-buckle it in time after baking, and let it cool.