The cake roll cracks after making, what is the solution?

Cake rolls are a type of cake that many baking friends love to make, but there is a more common problem in making cake rolls, cracking. This will make the cake roll look less delicate. So why do cake rolls break?

Below we will talk about the causes of cake roll cracking and how to prevent it. <>

Five reasons why cake rolls crack:

The egg whites are overwhipped. In the process of foaming the cake rolls, it should be noted that the foaming can be stopped until it is dry. If you hit it dry and foamy, the cake will swell too much and crack when the cake is rolled.

Bake for too long. If the cake roll is baked for too long, the cake crust will become very hard, and it is easy to break when rolling the cake, so we should not bake the cake for too long, and shorten the baking time appropriately.

Improper timing and operation of rolling cakes. After taking the cake roll out of the oven, let it cool down first, and then roll the cake while the residual heat is left, because at this temperature the cake is easier to form. If you start rolling after it has cooled, the cake will crack very easily.

Also, pinch the cake tightly when rolling it. <>

The crust was not patted with water. Before rolling the cake, we usually pat a little water on the surface of the cake to soften the crust. Because the cake itself has a temperature, the moisture that is patted on it will be quickly absorbed by the cake.

But don't pat too much water either, so that the water that isn't fully absorbed by the cake will stay on the surface and make the cake sticky. Before rolling the cake, make a few cuts on the inside of the cake to prevent it from breaking.

Chipping-induced slicing. After the cake is rolled, we need to wrap it in oiled paper, because this can make the cake roll set well, and then put it in the refrigerator and start to refrigerate, because refrigeration will allow the cake to solidify and not crack when sliced. <>

Here's how to prevent cracking:

1.Wet foaming.

2.Baking time.

Baking for too long will cause the crust of the cake to be too hard and crack when rolled up, so the baking time should be reduced while ensuring that the cake is ripe.

Before rolling the cake, moisten the skin with a little water, wrap it in oiled paper, and refrigerate it, so that the cake is not easy to crack when cutting. In addition, the temperature should not be too high when making cakes, and the baking time should not be too long.

It may be that the water is not enough, so you should sprinkle a little water from time to time during the process of making the cake, and the roll cake should be hot and not too much water, so as not to stick to your hands. It is also possible that the baking time is too long, and if this is the reason, it is enough to reduce the baking time.

This is caused by beating the egg whites for too long, and the egg whites are beaten until they are hard foaming, and you can take a chopstick and stand vertically on it.

First, the egg whites are overdone.

When making cake rolls, be sure to beat until wet foaming, if you beat dry foaming, the cake will swell too much, resulting in easy cracking when rolling the cake.

Second, the baking time is too long.

If the roll is baked for too long, the outer skin of the cake will harden, and it is likely to crack when the cake is rolled, so we can shorten the baking time as much as possible.

Third, the timing and operation of the roll cake are improper.

After the cake roll is taken out of the oven and cooled slightly, be sure to roll it up while it is still hot, so that it is easier to set. Don't wait for it to cool before rolling, as the cake is more likely to crack. Be sure to press your hands tightly when rolling the cake.

Four. The crust was not slapped with water when rolling the cake.

When rolling a cake, we usually pat a little water on the outer crust to soften the crust. Because the cake is hot, the water that is bounced on it will be absorbed quickly. However, don't play too much, otherwise the surface will stick if it can't be absorbed.

Before rolling, you can use a knife to lightly cut a few times on the inside of the cake before rolling, which can prevent breakage.

5. Cracking occurs when slicing.

Once the cake is rolled, it can be wrapped in oiled paper and refrigerated before slicing. After refrigeration, the cake has a better shaping effect, and it is less likely to crack when cut.

The egg whites should be whipped to a slightly wet foaming state, and 170 -175 is generally selected when baking, and when rolling cakes, a little water should be patted on the outer skin to soften the skin.

Cake rolls are always unsuccessful, baking veterans teach you to make cake rolls from scratch, say goodbye to cracking, peeling, hard taste and other problems.

Why do cake rolls crack? How to fix it?

1. Crack during grilling.

It may be because the meringue is overwhipped, or the baking temperature is too high, causing the surface to crust too quickly, and the batter inside is not yet fully cooked, and needs another way to continue to expand, so it cracks.

Resolution]:

Don't beat the meringue too hard, just beat it until it is wet and foamy (lift the whisk and hook it);

Different ovens will be different, do not necessarily follow the temperature marked in the recipe exactly, pay attention to your own oven, adjust the oven fire, reduce the baking temperature.

2. Crack at the time of rolling.

It could also be that the meringue was overwhipped, or the grilling was too long, resulting in a thick epidermis and excessive water loss.

Resolution]:

1. The meringue can be beaten until it is wet and foamy, and unfamiliar friends can use it at medium speed to avoid overblowing;

2. The baking time is generally about 30 minutes, and pay attention to the observation until the end.

3. The demoulding is tiled and cooled for too long, and a layer of oiled paper is not covered on the surface during the placement process, resulting in a dry surface.

Resolution]:

After cooling, roll up as soon as possible to set; If you need to wrap the cake on the outside, place it with the skin facing up, and cover it lightly with grease paper.

Fourth, the recipe is not good, there is too much flour.

Solution]: Adjust the proportion of the formula, after the flour is mixed with cake batter, if it obviously feels too dry and sticky, you can add an additional 5-10 grams of milk to rush in; Or go find the right recipe for a cake roll.

Finally, to sum up, make a cake roll meringue and whip it until it is wet and foamy, pay attention to using the correct recipe ratio, and make the perfect cake roll by doing it twice more (

The cake rolls are very convenient to eat, but there are still some problems with making them in the oven. So why do cake rolls always stick to the skin? Next, let's take a look at the causes and solutions of cake roll stickiness, I hope it will be useful to everyone!

Generally, cakes made into cake rolls should be tough and not over-dry. Therefore, when baking this type of cake, the temperature should be high and the time should be short. Otherwise, it will cause the cake to crack during or after rolling.

1.The egg whites are neutral and dry, and if the cake is made too much, it will be easy to crack.

2.Baking for too long will dry out the cake, and the cake will crack easily when it dries, just bake it until the surface is not easy to peel.

3.When rolling, it must be gentle, not too hard, otherwise it will be cracked because of too much force, and the previous work will be wasted.

The cake rolls off the skin

Reason: It is not completely baked, so the baking time should be extended appropriately. If the cake is still hot, it will become wet and sticky due to the heat gathering on the skin, and it will easily be stuck by the oiled paper.

Solution:1The skin should be relatively firm, and the roasted leather shirt plate should be placed in the middle and upper layer.

2.with plastic wrap.

Wrapped in rolls, it is less likely to stick than oiled paper.

3.After rolling and putting it in the refrigerator for half an hour, take it out and cut it, and the action should be fast.

The epidermis is sticky

Reason: The cake is not baked, the oven temperature and baking time are wrong; After the cake is rolled, the outside of the oil paper or baking paper should not be wrapped for too long, as long as it can be set, it can be removed.

Ingredients: 5 eggs, 80 grams of flour, corn starch.

15 grams, white sugar.

50 grams, salad oil.

50 grams, 50 grams of milk, 10 grams of milk powder.

A simple recipe for whipped cream cake rolls.

Preparation and steps of whipped cream cake rolls:

1. The method of this cake is particularly simple, it is nothing more than beating the egg whites, stirring the egg yolk paste, then stirring the egg whites and egg yolk paste, pouring it into the baking tray, and shaking it three times vigorously to make the batter more stable. The key is to pay attention to the egg whites of the cake rolls, and do not beat them until they are dry and foamy.

2. Pour the batter into the cake mold and then put it in the baking tray, preheat the oven at 160 degrees and put it in the baking tray, and bake for about 20 minutes until the surface is golden brown.

3. After the cake is completely cooled, turn it over so that the surface is facing up, and then squeeze the whipped cream on the surface of the cake. Note that if the cake is not completely cooled, the whipped cream will melt when it is wrapped in it, so be sure to cool it completely before rolling, and the rolled cake roll should be refrigerated in the wild refrigerator for an hour to set.

4. That's it, the beautiful cake roll can be sliced and enjoyed!

Supplementary notes: 1. If there is no milk powder, you can also leave the milk powder out.

2. My baking tray is a 27cmx34cm baking tray.

The cake roll cracks as soon as it is rolled, it may be that the egg whites are overblown, and it can be wet and foamy, or it may be that the baking time is too long, or it may be that the timing of the cake roll is wrong, and the cake roll is generally rolled up while it is hot.

The time to make the cake roll is generally 170 degrees to 175 degrees and bakes for about 20 minutes, no more than 40 minutes at most.

When rolling the cake, it is generally necessary to pat a little water on the outer skin, which can play a role in softening the skin and making it easier to roll up.

After rolling the cake, don't be in a hurry to cut it, you can first use oil paper to pat the socks or tin foil to wrap the cake roll and set it, put it in the refrigerator and then cut it, the cake that has been refrigerated and shaped is not easy to crack when cutting.