China Naming Network - Baby naming - Why does Qifeng cake shrink and collapse after baking? The lower part will be soft. The last part was a great success. There is water in production. Is it too wet?
Why does Qifeng cake shrink and collapse after baking? The lower part will be soft. The last part was a great success. There is water in production. Is it too wet?
Look at this. It's heavy.
The pores on the cake are too thick, and the middle and lower cakes are too thick and not fluffy.
Too much protein stirring or too long time after the formation of protein will directly lead to the sinking of filter cake.
There is not enough baking time, and the cake is not completely cooked.
There should be no vibration before leaving the oven, and there should be hot air in the cake to shake it out, otherwise the cold air inhaled after leaving the oven will shrink the waist and cause the cake to deform.
Pay attention to 3 o'clock.
The time after 1 protein is sent cannot exceed the optimal time.
2 baking time and temperature should be controlled evenly.
Be sure to shake it before it comes out.
Pure personal experience, I hope I can help you.