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The cake was baked and collapsed. What's going on?

Reason 3: it may be that the cake will collapse immediately after baking because the temperature changes too fast, so don't take out the cake immediately after baking, you should slowly reheat it in the oven and take it out after slowly adapting to the external temperature.

Formula problem: the proportion of oil or water in the formula is too much, so that the cake itself is too heavy, resulting in collapse. The batter has stiffened: due to improper mixing, the batter has already stiffened, and the cake retracts when it is cooled.

The reason for the sinking of the cake made by the electric rice cooker is that the cake is not thoroughly cooked, and the cake is supported by small pores formed by the gasification of water. In the process of heating, if the cake is not fully heated and thoroughly baked, the moisture will not be gasified and the supporting force is insufficient. After it is done, it may retract and collapse. There is no reverse buckle immediately after coming out of the oven, if not immediately after the oven, the temperature on the surface and inside of the cake drops sharply, and the cake will collapse.

The egg yolk paste is not stirred evenly, the oil is not fully emulsified, or the egg yolk paste and protein paste are not evenly mixed, as well as the aforementioned protein paste defoaming, all of which will sink because of the heavy ingredients, and the pudding layer will be formed after baking, and the cake will not be fluffy.

The reasons for the collapse of the cake are: the formula is wrong, dry and wet imbalance. One of the common reasons is that you don't beat enough eggs or egg whites, or overdo them. When mixing batter, the method is wrong, or does not meet the process requirements, resulting in excessive defoaming. This is also one of the common reasons for opening the door too many times when baking, sudden cold and heat, and the pressure of the cake in the oven changes too much to hold gas. Overbaked or underbaked.

After baking the cake with a big temperature difference, it will collapse because the temperature changes too fast, so don't take out the cake immediately after baking, you should slowly reheat it in the oven and take it out after slowly adapting to the external temperature. Batter gluten in the mixing process of incorrect operation causes batter gluten, cause cake retraction, generally make cake to have low gluten flour and pay attention to the mixing process.

What is the reason why baking cake is not soft?

Process control problems: the mold is too full, the cake paste is too much, the mold can not provide enough support, it does not show when baking, it is easy to collapse after baking, and the cake is not soft enough. Raw material quality problems: poor flour quality, insufficient protein content of flour, insufficient gluten strength or too much starch will make the structure of the cake unstable, the finished product can not be supported, and the cake collapses and shrinks, causing the cake to be tight and not soft.

The amount of flour is wrong: when making a cake, the amount of ingredients in the recipe is very important. If it is not in accordance with the corresponding proportion, it is easy to go wrong. If there is too much or too little flour, the cake will be too soft or too hard to be fluffy at all. Too much powdered sugar: if you use too much powdered sugar in the process of making a cake, it is easy to make the cake expand during baking, but it will collapse after cooling.

The reasons why the cake is not fluffy may be various, including unreasonable raw material ratio, uneven mixing, improper baking temperature and so on. The raw materials of the cake include flour, sugar, eggs, milk and so on. If the proportion is unreasonable, the structure of the cake may be unstable and the fluffiness will be affected. For example, too much liquid raw material will make the cake too wet, reducing the supporting force of the batter, thus affecting the fluffy effect.

The reason why the cake is not fluffy: temperature reasons, did not adjust the oven temperature, the temperature is too high cake is easy to paste inside, but also will not be fluffy. Egg whites don't spend enough time. You have to get rid of egg whites completely. Whisk the egg whites until the basin buckles will not fall off, or the chopsticks can stand in the egg whites. Stir in the wrong way, do not stir hard in a circle when stirring egg white paste and yolk paste.

The cause of cake collapse and its solution

The proportion of oil or water in the formula is too much, so that the weight of the cake itself is too heavy, only then will it collapse and shrink. Unbaked: the cake expands well in the oven, but after a while it is taken out of the oven and pressed with your hand. With the sound of a "brush", the cake shrinks instantly like a deflated ball. After cutting, you will find that the whole internal tissue is very wet and sticky.

Reason 1: it may be because there is too much oil and water in the formula, and without adding the right amount of baking powder, just like not flipping in time, it will collapse by its own weight and need to readjust the formula. Reason 2: it may be gluten in the batter and retract after cooling. Need to use low-gluten flour, then add egg yolk paste in front of do not stir, add egg yolk and then stir for a while. When mixing egg yolk paste and egg whites, you should also mix lightly and stir up and down instead of in circles.

In fact, this is because the baking time is not long enough, generally speaking, if the baking time is not long enough, or if the baking time is too long, there will be some mistakes. If there is no problem with the baking time, it is the wrong proportion of the cake. It is generally possible to add too much water, or it is possible to add more flour.

The reasons for the collapse and retraction of the cake: too much oil and water in the formula, gluten in the batter, defoaming of egg whites, non-uniform mixing of egg yolk paste, anti-sticking of the mold wall, stopping baking before it was fully cooked, the temperature dropped too fast during baking, the baking time was too long, and the cake was not reversed in time after it came out of the oven.

What caused the cake to collapse?

Reason 1: it may be because there is too much oil and water in the formula, and without adding the right amount of baking powder, just like not flipping in time, it will collapse by its own weight and need to readjust the formula. Reason 2: it may be gluten in the batter and retract after cooling. Need to use low-gluten flour, then add egg yolk paste in front of do not stir, add egg yolk and then stir for a while. When mixing egg yolk paste and egg whites, you should also mix lightly and stir up and down instead of in circles.

Formula problem: the proportion of oil or water in the formula is too much, so that the cake itself is too heavy, resulting in collapse. The batter has stiffened: due to improper mixing, the batter has already stiffened, and the cake retracts when it is cooled.

The reason for the collapse of the cake: the temperature in the oven, the pressure is unstable, the temperature rises too fast and the protein does not mix well.

The reason for the cake collapse is that there is too little cake pulp in the baking pan. There is too much oil in the baking pan. The baking tray is too close in the oven. There is too much water in the cake pulp. Baked too long or the temperature in the oven is too low or too high. I didn't follow the recipe when mixing the cake pulp.