Dear friends, I have a question. Why does Qifeng cake crack every time it is baked?

First, the temperature should not be too high. If the temperature is too high at the beginning of baking, the cake will grow too fast, and surface cracking is basically inevitable. So at first, don't set the temperature too high. I used 170 degrees.

Second, be diligent. When baking, you'd better not go away. Observe carefully. Once cracks are found, lower the temperature immediately. If you find that the cake grows too slowly, or shrinks after it grows taller, you can raise the oven temperature.

The third is to use the "water bath method". Fill the baking tray with water and put it at the bottom of the oven. Put the grill on the baking tray and the mold on the grill. When baking in this way, the oven is full of steam, and the surface of the cake will not crack because of too fast water loss.

Generally speaking, it doesn't matter how many cracks there are in Qifeng. Of course, if you pursue perfection, you can try the above three methods. I wish you an early success!