Tips for cakes that don’t shrink:

1. Sift flour: When making cakes, the flour needs to be sieved twice to reduce the graininess and avoid agglomeration and uneven mixing. The cake is delicate and does not shrink back.

2. Technique: When the batter is mixed and stirred, cut it up and down and do not stir clockwise or counterclockwise to avoid defoaming of the batter.

3. It is necessary to shake out the air bubbles before baking: After pouring the batter into the mold, use a spatula to gently smooth the surface, and shake the mold on the table several times to expel the large bubbles inside the cake.

4. Heat: When baking a cake, control the heat. If the heat is too high, the cake will "change" quickly in the oven, and once it is removed from the oven, the cake will definitely shrink. situation.

5. Invert the cake immediately after baking: When the cake is baked, take the mold out of the oven. Do not wait for the cake to cool before inverting it. Otherwise, the cake will shrink and the cake will stick. Mold condition.

Cake is an ancient Western pastry, usually made in an oven. Cake uses eggs, sugar, and wheat flour as the main raw materials. Using milk, juice, milk powder, powder, salad oil, water, shortening, and baking powder as auxiliary materials. After mixing, modulating and baking, it becomes a sponge-like snack.

Cake is a kind of pasta, usually sweet, and is typically baked. The ingredients of cakes mainly include flour, sweetener (usually sucrose), binder (usually eggs, vegetarians can use gluten and starch instead), shortening (usually butter or margarine, low-fat content Cake will be replaced by fruit juice concentrate), liquid (milk, water or juice), flavor and leavening agent (such as yeast or baking powder).