Why does the baked cake collapse, and why does the cake collapse after baking?

Why does the oven bake cake collapse.

1. Stir the batter to produce gluten.

Wrong method: Stirring the batter for too long and using too much force, resulting in gluten and collapse.

Do: Stir the batter until smooth.

2. Demold before it is completely cooled.

Wrong method: demoulding is too fast, the cake body is not completely cooled, the internal structure of the cake body is unstable, and the waist collapses during demoulding.

Correct method: Remove from the oven and let it cool to room temperature before demolding.

3. The primer should not be too high, which may cause the top to shrink and a large hole appear; Protein defoaming or whipping is not in place; Flour has been stored for too long and has become insect or moldy; The flour is too strong gluten or partially stirred for too long, resulting in gluten; The amount of baking powder is not enough or has become ineffective; The primer is not sufficient or uneven; uneven mixing of flour; The cake is shaken in the oven.

Correct method: It is recommended to use an oven with separate temperature control for the upper and lower tubes, and try to buy a larger oven capacity, so that the internal temperature can be adjusted at any time, and there is enough room for expansion. As long as the temperature is properly controlled, it can be much better in terms of color and taste.

First of all, I want to know that it takes a lot of effort to make a cake. As for the specific problem you mentioned, according to my experience, it should be that the cake flour used is not strong enough.

Chiffon cake? Because after the test number cake, the honeycomb of the cake inside is mainly formed because of the expansion of gas, but after cooling, the volume of gas also becomes smaller or runs away, so the volume shrinks.

If the cake is inverted and gravity is used to prevent the cake from collapsing towards the bottom of the cake, after the cake is cold, the tissue becomes firm and fixed. It's finalized, and it doesn't collapse.

Why does the oven bake cake collapse.

1.Stir the batter.

Wrong way: Stirring the batter for too long and with too much force, causing the gluten to collapse.

Proper way: Stir the batter until it's smooth.

2.The mold is not completely cooled.

Wrong way: the demoulding is too fast, the cake body is not completely cooled, the internal structure of the cake body is unstable, and the waist collapses after loosening the mold.

Practice correctly: Remove it from the oven and release it after it has cooled to room temperature.

3. The bottom of the fire should not be too high, which may cause the top to shrink and a large hole to appear;

Protein defoaming or firing is not in place;

Flour has been stored for too long and has been insects or mold;

Flour that is too thick or stirred for too long leads to ribs;

insufficient or failed amount of baking powder;

The primer is not sufficient or uneven;

uneven mixing of flours;

Shake the cake in the oven.

1.Sift evenly powdered materials.

In addition to removing impurities and coarse particles in the powder materials and making the texture looser, sieving also has the advantage of mixing the ingredients evenly in advance for cakes with multiple powder materials added at the same time. This shortens the mixing time of the batter and avoids uneven baking powder or baking soda that can cause uneven expansion. If the powder material can be mixed slightly before sifting, and then the material can be fully mixed and evenly mixed by the action of sifting, the process of mixing the batter can be completed more easily and quickly.

2.Do not stir for too long.

Chiffon cake relies on egg whites to help the batter expand, and if it is over-whipped during stirring, the limited expansion force will be reduced, and the batter will also produce gluten, making it more difficult to expand. Cakes that cannot expand will shrink when baked, and the texture is extremely tight, which is the main reason why many novices fail to make chiffon embryos.

The success rate of sponge and heavy oil cake is very high, you can let go of your hands to do it, as long as you pay attention to the delicacy of the batter, because the cake with delicate batter has a better taste if the relative humidity is higher.

3.The cream must be softened or melted in water.

The cream must be refrigerated, and the cream that has just been taken out of the refrigerator is very hard and the temperature is too low, which is not only difficult to mix with other ingredients, but also makes it more difficult to make oil and water compatible because the temperature is too low, so the cream must be processed to a suitable state before starting to make it. Different recipes are suitable for different states of cream. The basic mixing method is suitable for liquid cream, so it needs to be heated in water first.

For other methods, the cream can be softened by leaving it at room temperature to soften it well, and you can cut it into small pieces to shorten the softening time.

4.Do not overfill.

The cake batter will expand when baking, and in addition to paying attention to the consistency of the height and the appearance will be beautiful, it should not be too full, and the principle of no more than eight points full should be at most. Otherwise, when the batter starts to swell and the crust has not yet set, too much batter will flow out of the surrounding areas instead of developing into a dome shape normally. Not only is it not good-looking, but it will also take too long to bake because the amount of batter in the mold is smaller, making the cake dough too crispy.

1. Large temperature difference: Taking out the cake immediately after baking will cause collapse due to the rapid temperature change.

2. Gluten of batter: Improper operation in the process of stirring causes gluten of batter and causes the cake to retract.

3. Baking time is too long: If the baking time is too long, the loss of moisture will lead to retraction.

4. Proportion problem: The proportion of oil or water in the cake is incorrect, causing the cake itself to be too heavy and overwhelmed.

Chiffon cake, is it not done well, the beaten egg white and the floured egg yolk paste need to be mixed together, so you must be quick when stirring, do not stir in a circle, but use a spatula to stir from the bottom to the top, or cut and mix vertically, the speed will not make the egg white foam too fast.

Is it roasted chryfon?

If it is to be upside down when it is baked, the chiffon cake must be upside down when it is baked, otherwise it will be him. There was a few shakes on the table that came out of the oven. There is also the egg white whip right.

If it is a cheesecake, it is harmless to bake it on a baking sheet, put tin foil on the bread under the cake mold, and fill the baking tray with water to one-third of the cake batter.

It is likely that due to the high temperature in the oven, it was taken out at once, and the temperature difference could not be tolerated, causing the middle of the cake to collapse very badly.

There could be several reasons for this:

1。The egg whites are not in place.

If you make 6-inch chifon, there are very few egg whites, and they will all be whipped.

If you can't beat it deeply, you can beat the bottom egg white, which will leave a certain amount of liquid egg white at the bottom, which will affect the swelling of the chiffon cake. There is also a possibility that there will be a blue-black precipitate at the bottom, which will appear like you.

2.The problem of the mold.

It seems that the edges of the chiffon are not good when it is made of stainless steel.

And don't get oiled paper or anything.

3.Stir unevenly.

If there are too many egg whites, you can't stir them when stirring, there will be lumpy egg white bubbles, which will swell after preheating, and they will collapse after a long time, so it is recommended to stir for a while.

There may be a few steps that should be noted that chiffon cake will shrink excessively when baked:

The egg whites are not beaten until they are dry and foamy.

Excessive stirring of the flour when stirring in causes gluten to emerge.

It didn't bake long enough, and there was still a lot of moisture in the cake. The way to determine is that if you gently pat the surface of the cake with your hand, it will be elastic and there will be no rustling sound.

In addition, you can use a thin bamboo skewer to insert it without getting wet batter. Bake for another 5 minutes and you're ready to bake. One of my experiences is that when you smell the smell of baking a cake, it will be baked for another ten minutes.

It is possible that the egg whites are not beaten well, and you need to beat the egg whites until you can pull out a straight tip when you lift the whisk.

Secondly, when you mix egg yolk paste with egg white paste, don't use a circular method, use a spatula to stir-fry to mix evenly. Because if the agitation is too much, the egg white will defoam.

Also, don't leave the egg whites for too long after they are beaten, especially in summer.

Again, if you don't have dry tartar powder at home, add a little white vinegar when beating egg whites. If it's five eggs, add a small half scoop is enough. Feel relieved! There will be no taste.

Well. Then there is the cake after baking, and it must be taken upside down. Wait until it's cool before demolding.

1. Not enough egg whites.

If the egg whites are not beaten enough, they will be too wet, and the defoamed egg will easily settle and become a pudding layer during the baking process, causing the surface of the cake to shrink and collapse.

Solution: You can choose to whip the protein electrically, the effect is better; In the process of whipping egg whites, do not stay for a period of time before beating, and keep beating until the egg whites can form hooks.

2. The temperature of the oven is not suitable.

If the temperature of the oven is too high or too low, the cake will collapse after baking, if the temperature is low, the expansion force of the cake will not work, and the egg will not be able to support the expansion; When the temperature is high, the outer layer of the cake swells, but the inner layer is still wet and not expanded, and the cake will naturally collapse.

Solution: Different types of cakes adopt different oven temperatures, and it is not possible to generalize.

In addition, it should be noted that the cake should not be taken out immediately after the test, it is best to put it in the oven to warm up slowly, and it is better to take it out after a while.

The collapse in the middle of the cake is mostly due to the fact that the inside is not baked. In fact, many people don't know much about the process of chiffon cake baking: the cake body climbs along the wall, expands (convex in the middle), and finally the surface falls back to a basically flat state.

Pay attention to the temperature of the oven, not too high, otherwise the outside will be scorched and the inside will not be cooked. Usually I bake at 150 degrees for about 10 hours and 10 minutes (10 inches of chaffron).

First, have you taken off the mold in time. Second, the know-how of baking is not. Set the shape on high heat and roast over low heat. There is a trick to how to know if you are familiar or not. Tap it with your finger and it will be good if you can bounce it up in time. It can be baked as thick as it is.

Immediately after baking the cake, it will collapse because the temperature changes too quickly, so do not take out the cake immediately after baking, but put it in the oven to slowly warm up, and then take it out after slowly adapting to the outside temperature.

2. The batter is glutened

In the process of stirring, the operation is not correct, causing the batter to gluten and causing the cake to retract, generally make cakes with low-gluten flour and pay attention to the stirring process.

3. The baking time is too long

The baking time is too long, and the loss of water will lead to retraction, and the pores in the cake are easy to flatten during the cooling and shaping process, resulting in the shrinkage of the cake and the shrinkage of the cake.

4. There is a problem with the proportion

It may be that the proportion of oil or water in the cake is incorrect, causing the cake itself to be too heavy and overwhelmed, so adjust the proportion in the recipe.

5. The adhesion of the mold is not enough

If there is an oil layer on the inner wall of the mold for baking cakes, the adhesion of the cake is insufficient, and the cake batter cannot adhere to it, resulting in retraction.