What is the reason for the failure of the cake, and what is the reason why the cake cannot be dissol

Uncooked or separated. The next time you ask a question, tell someone what cake it is.

Forehead.. What you're saying is too vague. You go on the recipe and the steps for everyone to see!

Generally, the egg whites are not beaten, and they are not fluffy after defoaming, and they should be beaten in oil-free and water-free basins.

The cake is wet, either your recipe has a lot of moisture, or the temperature is not enough, so the oven should be preheated before baking, and baked after preheating.

Didn't play well. What you said is too simple to analyze

Why does the chiffon cake fall off when it comes out of the oven? 1.The moisture didn't dry out, so the cake was too heavy. As soon as it is upside down, it falls off.

2.If the meringue is not really stiffened or stirred to defoam, the batter will not hold up, which will cause it to be difficult to bake through the inside, and the cake will be too heavy if it is not baked thoroughly.

3.Anti-stick baking molds are used.

What is the reason why the chiffon cake retracts immediately after it comes out of the oven?

1.The meringue didn't really hit it straight.

2.If the stirring time is too long, the meringue will foam, and the batter will not be able to support it, so it will not be able to hold up. The batter is very voluminous and slow-moving, and it will not be watery.

3.The use of non-stick baking molds caused the cake to retract without grip.

4.If it expands well in the oven, it shrinks as soon as it comes out of the oven because it is not baked thoroughly and the tissue is not shaped.

5.Stirring the egg yolk batter for too long can lead to gluten.

1.Since chiffon cake mainly depends on the cake batter adhering to the inner wall of the mold, the adhesion force of the mold has a great impact on the production effect of chiffon cake. This is the main reason why when the atmosphere cake is baked, the mold cannot be greased and lined with paper.

2.Because there is a protruding mold in the middle, the hollow mold increases the area of contact between the cake batter and the inner wall of the mold, which is more convenient for the cake body to start, especially to prevent the collapse and hard core in the middle of the chiffon cake. So if you can, prepare some hollow molds to bake chiffon cakes.

3.There is a hollow prototype toast mold that is convenient for baking chiffon cakes. 1.

Since chiffon cake mainly depends on the cake batter adhering to the inner wall of the mold, the adhesion force of the mold has a great impact on the production effect of chiffon cake. This is the main reason why when the atmosphere cake is baked, the mold cannot be greased and lined with paper. 2.

Because there is a protruding mold in the middle, the hollow mold increases the area of contact between the cake batter and the inner wall of the mold, which is more convenient for the cake body to start, especially to prevent the collapse and hard core in the middle of the chiffon cake. So if you can, prepare some hollow molds to bake chiffon cakes. 3.

There is a hollow prototype toast mold that is convenient for baking chiffon cakes.

Chiffon cake, there will be no failure at all!

I've never seen a failure either!

Unless the jar is not cleaned, or the egg whites are mixed with a little yolk, this will fail!

The main reason is that the egg whites are not adequately whipped.

First, the egg whites should be fully beaten.

First of all, the eggs should be beaten, and when the flour is put inside, it should be stirred from the bottom to the top, not stirring left and right, resulting in defoaming, so it can't be whipped, and a little white vinegar and a little cornstarch can be added before starting.

In this way, it will be easier to whip, which is conducive to keeping the egg whites foaming, and it is best to use a special battering machine to mix noodles.

The paste time should not be too long.

Second, it may also be that the oven is not good, when baking, first turn the temperature up, bake the cake, and then lower it to 150 degrees to bake.

3. Don't uncover the pot too early.

The second reason why the steamed cake can't get up is to uncover the pot too early, because the freshly steamed steamed cake will shrink when it is suddenly cold, and we should not use too much heat when steaming, and wait a little 1 2 minutes after steaming before uncovering the lid, so as to avoid the shrinkage of the steamed cake.

Fourth, you can put it upside down for a period of time when the cake is set.

Cakes that fail to bake need to be disposed of as food waste.

Kitchen waste refers to the garbage generated in residents' daily life and food processing, catering services, unit meals and other activities, including discarded leaves, leftovers, leftovers, peels, eggshells, tea residues, bones, etc., which are mainly home kitchens, restaurants, restaurants, canteens, markets and other industries related to food processing.

Food waste contains extremely high levels of moisture and organic matter, which can easily perish and produce foul odors. After proper treatment and processing, it can be converted into new resources, and the high organic content allows it to be used as fertilizer, feed, biogas for fuel or power generation after strict treatment, and the oil and fat part can be used to prepare biofuels.

Gather. Illegal collection and utilization of kitchen waste will pose a threat to the environment and residents' health. Separate collection of kitchen waste can reduce the amount of organic matter entering the landfill, reduce the generation of odor and landfill leachate, and also avoid the adverse effects of excessive moisture on waste incineration treatment, and reduce the corrosion of equipment.

Dispose. Kitchen waste should be provided to professional treatment units for treatment, it is strictly forbidden to use waste edible oil (including gutter oil) as edible oil after processing, it is strictly forbidden to directly use kitchen waste to raise livestock, poultry and fish, and it is strictly forbidden to use kitchen waste that has not been harmlessly treated to produce fertilizer.

The reason is that the oven temperature is so high that the center of the cake is not yet fully baked, but the crust of the cake is already burned. It means that the caramelization rate of the cake surface is faster than the ripening rate of the cake, so it needs to be cooled down to reduce the charring rate of the surface. Extend the time to allow the center of the cake to bake through.

The reason for the failure of making cakes. The first reason for the failure to make cakes is: The egg whites are not beaten well. The most likely to fail. And the quality of that noodle harmony. There is also the length of time when the temperature is high and low, which fails for various reasons.

1. The formula is wrong;

2. The process of beating the cake batter is wrong, and it is not in place or the ridge is merged;

3. The raw materials are wrong, such as low-gluten powder is used for high-gluten powder, and baking powder is used for jujube old baking soda powder;

4. The baking time is too long or too short;

5. When baking, often open the furnace door and cause the surface of the cake to collapse. If it's chiffon, it may also be that the egg white is not beaten.

The possible reasons are as follows:

1. The formula is not selected correctly.

2. The process of beating the cake batter is wrong, and it is not hit in the correct position.

3. The selection of raw materials for liquid lajian is wrong, such as the use of low-gluten powder and the use of local ridge and high-gluten powder, and the use of baking soda powder for baking powder.

4. The baking time is too long or too short;

5. When baking, often open the furnace door, causing the surface of the cake to collapse and the pants to sink.

1. The cake is not fully baked and mature, that is, it is sub-cooked.

This cake looks the same as a ripe cake on the outside, but when cut open, it is moist on the inside. The maturation of the cake is from the outside to the inside, from the mold wall to the center, and the chiffon cake center is not easy to ripen is also a common problem encountered by novices.

Suggested solution: If this is the case, it is recommended to extend the baking time. In addition, if you find that the surface of the cake has been baked very colorful, or even the acorns are burnt, and the inside is still wet and sticky, then you should appropriately reduce the baking temperature and extend the baking time when baking the next time.

2. The beating of egg whites is insufficient, resulting in internal wetness, and it is not enough to support the cake tissue.

The beating of meringue is the top priority in the production of chiffon cakes, which is related to whether it can support the structure of the cake and whether it can obtain a delicate taste. If the meringue is not whipped enough, it is easy to cause internal wetness.

Suggested solution: For novices, it is recommended to beat the meringue of chiffon cake to 10 dispensing (hard foaming) to avoid the situation of insufficient egg whites and internal wetting.

3. The cake batter is not mixed evenly, and the internal density is different, which is easy to cause internal stickiness and pudding layer.

If the cake batter is not mixed well, there are more dry materials in some places, more wet materials in others, and finally more baking time is required in places with more wet materials. It is easy to cause some places to be ripe, but some places are not ripe, they are still wet, and it also affects the taste.

Suggested solution: Carefully mix the cake batter, and pay attention to the mixing technique to avoid defoaming.

4. The mixing technique is incorrect, resulting in serious batter foaming.

In the production of chiffon cakes, the mixture of flour and egg yolk paste and meringue in the egg yolk paste needs to be stirred evenly with a spatula, rather than stirring in circles. If the mixing technique is not correct, it is easy to cause serious batter foaming. The batter is defoamed, causing it to be in a relatively thin state as a whole, which is more wet and not easy to bake.

Moreover, it cannot give enough support to the cake tissue, resulting in rough tissue and undelicate taste.

Suggested solution: Pay attention to the stirring technique, avoid stirring in circles and excessive stirring. Once the batter is complete, immediately put it into the mold and bake.

5. The baking temperature is too high.

It can be combined with the first point that the baking temperature is too high, which is easy to cause dry and scorched surfaces and wet interiors.

It is recommended to solve the panicle plan: gradually find out the temper of your own oven, and choose the baking temperature and time that suits you.

6. There is a problem with the dry-wet ratio of the formula.

If all the problems are noticed and the recipe fails to be made many times, then you can consider changing the recipe. If there are too many wet ingredients in the recipe, it will also be difficult to bake. Therefore, the right formulation is also very important.

Suggested solution: Changing the formula is the last thing to do, only to eliminate other problems, and then consider this problem, after all, each formula has been tested by the author, but it may not be suitable for everyone.