Solution: Start the fire first, and after the bottom is fully expanded, open the fire and bake.
Reason 2: The thickness of the egg liquid is too large, which is easy to make it difficult to bake in the middle, resulting in surface cracking or collapse.
Solution: pour the egg liquid into the mold and control it at about 3CM.
Reason 3, the temperature in the oven is too high, which will also cause the surface of the cake to be premature.
Solution: It is necessary to lower the temperature and prolong the baking time.
Reason 4: The proportion of water or milk in the cake is too large, which causes the cake to have too high self-weight and too high humidity in the middle, which makes it difficult to bake, and finally shrinks and collapses after baking.
Solution: Choose the formula carefully, and the proportion of water or milk should not be too large.
Reason 5. Collapse caused by the influence of thermal expansion and cold contraction in the process of cake cooling.
Solution: Remember to reverse the mold after baking and wait for the cake to cool down sufficiently.
Reason 6, the egg white is too much.
Solution: Don't hit it straight, it should be curved and wet, and then it should not be too high,180.
Edible attention
1, milk cake must be eaten on the same day, and the taste will not be so good the next day.
2. Fresh milk cake is light in taste, low in fat and high in nutrition, and gradually becomes the new favorite of West Point market, but its shelf life is short and it is not easy to store.
3. If diabetics must eat, be sure to choose cakes with sugar substitutes and eat them in small quantities.
The above contents refer to:
Baidu encyclopedia-bake cake
Baidu Encyclopedia-Cake (dessert made of eggs, sugar and wheat flour)