How did Qifeng cake retract after it was made?

1, overall retraction (or surface depression), which shows that the cake collapses from the outside to the inside and shrinks into a cake shape;

2. The bottom collapses, which shows that the bottom is depressed after the back-buckle demoulding;

3. The waist collapses, indicating that after demoulding, the cake waist retracts to the middle, like a "small waist";

4. Top crack, that is, the phenomenon of top crack during baking;

5, the height is not enough, indicating that Qifeng cake did not grow taller during baking;

Let's analyze the reasons one by one:

Before analyzing the specific reasons, there are several reasons to mention, that is to say, no matter what cake you make, you need to pay attention:

1, formula problem, novice friends must strictly follow the formula when learning baking production, and it is best not to add or subtract at will. When they are familiar with it, they can modify the formula according to their own understanding when they can make perfect works;

2. Don't keep the oven door open during baking to prevent too much cold air from entering the oven;

3. The baking temperature and time must be strictly in accordance with the prescription, and many problems are caused by the temperature and time not reaching the standard.

Ok, with the above reasons, the following is a concrete analysis of specific problems:

1, overall retraction

This phenomenon, we generally think:

(1) The egg yolk paste is not evenly stirred, resulting in a grainy feeling, which leads to the retraction of the chicken cake;

2. The yolk paste is excessively stirred and hardened;

(3) After the Qifeng cake is baked, it is not cooled upside down, resulting in fluffy surface and thick bottom;

4, unfamiliar;

⑤ protein is not fully distributed and there is no dry foaming;

For the extent to which protein was fired, please refer to this article:

How to judge the degree of protein delivery and four stages of protein delivery?

2. Bottom collapse

This phenomenon, we generally think:

① Too high primer and excessive baking. In this case, we can lower the primer temperature, or don't let the mold be too close to the bottom;

(2) The yolk paste is not emulsified well, and the oil sticks to the bottom of the mold, resulting in demoulding;

3. Lumbar collapse

This phenomenon, we generally think:

(1), not completely cooled during demoulding, resulting in waist contraction during demoulding;

2, the batter is stirred too much, stiff, and it is easy to cause waist contraction;

3, there is no reverse cooling, which is also easy to cause the hurricane cake to shrink;

4. When the protein is stirred and mixed, defoaming is easy to cause waist contraction;

4. Top cracking

This phenomenon, we generally think:

(1), oven top temperature is too high, baking cracks;

(2) The ratio of egg yolk paste to liquid is small, and the whole cake is short of water;

3. Overdelivery in protein;

4. There is too much batter. After the cake climbed up, the mold was not high enough;

5. Not tall enough

This phenomenon, we generally think:

(1), whether the formula meets the requirements;

(2) Whether the paste is in place or not, and whether it is dried and foamed;

Ok, finally, to sum up:

We found that some of the above common problems of retraction, collapse and cracking of foamed cakes are mainly noted as follows:

1. Is the formula ok?

2. The egg yolk paste should be evenly stirred, but not too much;

3. The delivery of protein cream should be in place;

4. The baking temperature and time should be in place;

5. After being discharged from the furnace, it should be turned over and cooled, and demoulded after cooling.

Do the above points well, and it is not easy for beginners to fail in making Qifeng cake.