What is the reason why the chiffon cake shrinks immediately after being taken out of the oven?

Chiffon cake - a journey through the starry sky of history. When I first heard the name, I thought it had a special charm. The name gave rise to a strong love for it. It is also the most unforgettable memory in my baking career. Because like many people, I baked chiffon cake for the first time under the guidance of a famous teacher. The more beautiful things are, the closer they are to people's hearts, and the more beautiful things are, the more unique they are. When you love something, the less you get it, the more it stimulates the desire in your heart. Many people, under the mask of Qifeng, are like this again and again. The young boy who was declined was dejected and faced with various problems, such as the disease that was devouring his body, and he became disheartened and fell into a quagmire. Now, Wutong Jinxiyu will use an article as a reference for novices to unravel the mystery of Qifeng’s failure! As for the recipe of hurricane, it is discussed in another article and will not be discussed here.

(1) Reasons for insufficient expansion of chiffon cake

1. The batter is not evenly stirred? 2. Maybe the batter has been stirred for too long and the flour has gluten? 3. Insufficient amount of baking powder Or has it expired? 4. The cake suffered a large vibration in the oven? 5. The fire below was not enough or even enough? 6. The oven was too hot and it was already cooked before it reached the expansion height. 7. The egg whites were not sure Want to send it to the right place and not overdo it? 8. Don’t open the oven door frequently in the middle, otherwise a large amount of cold air will enter and have the same consequences

(2) Reasons why the middle of the cake is sticky 1. Insufficient baking time and not fully baked ?2. Eat it after it cools down too early or fail to turn it over in time, causing the inside to collapse and squeeze? 3. If the cake is burnt on the surface and cracked seriously, but the inside is very sticky like Is it not cooked? If the baking time is too long, it can easily lead to this situation. 4. Novices should try not to use anti-stick molds and there is no oil in the mold. 5. If the problem is not resolved, add more dry ingredients such as flour to the recipe. (However, too much flour can inhibit the expansion of the cake. A reasonable amount can promote stable expansion of the cake. This should be noted)

(3) Reasons for cracking on the surface of the cake 1. The internal temperature of the oven is too hot? 2. Cake batter If you pour too much, the cake will expand and crack. Next time, pour less or use a taller mold. ?4. Baking for too long will dry out the surface of the cake, so control it reasonably. ?5. In general cake shops, chiffon cakes with slight cracks on the surface are the most perfect and suitable for decoration. Don't worry if they are not seriously cracked.

(4) The bottom of the cake collapses 1. The bottom fire should not be too high, which may cause the top to shrink and a big hole to appear. Many professional recipes have higher heat than lower heat? 2. Egg whites Defoaming or insufficient whipping? 2. The flour has been stored for too long and has become wormy or moldy? 3. The flour is too glutenous or partially mixed for too long, resulting in gluten? 4. The amount of baking powder is not enough or has expired? 5. Primer Not enough or uneven? 6. The flour is not mixed evenly? 7. The cake is shaken in the oven