What is the reason why the baked cake is the outside and there is a big hole on the inside?

Hello, there are several possibilities for the surface of the cake to be harder.

First, you are not using the chiffon cake making method (that is, the egg white yolk is beaten separately) If you like to eat fluffy, it is recommended to find the recipe and production method of chiffon cake.

Second, your overheating makes the surface hard.

Thirdly, your flour is glutened, and the surface is hard, and in severe cases, it cracks.

The fourth possibility is that your formula oil is too much and the proportion of flour and eggs is not suitable, as for the cavities, it may be a problem with egg whites, at the beginning of the whipping, first use low speed to make a big foam, then high speed to hard foam, and finally use low speed for another minute to break the big foam produced when high speed is beaten. In addition, two drops on the table before putting the cake mold in the oven also help to break the large bubbles in the cake batter. If these two things are done, the baked cake is not easy to have big holes.

Recipe for simple cake in detail Cuisine and efficacy: delicious pastry.

Ingredients for simple cakes: Ingredients: 190-200 grams of self-rising flour 150 grams of ideal brand white sugar 5 extra fine white sugar eggs 50 grams of fresh egg butter 20 grams of flower mark brand condensed milk Tools:

Choose any one of Midea's electric pressure cookers to teach you how to make simple cakes, how to make simple cakes to be delicious1, Crack the eggs into the spare inner pot and stir well with the white sugar (stir into a silk, about 10-15 minutes). 2. Pour the condensed milk together with the hot melted butter and self-rising flour into the spare inner pot and stir well. 3. Pour a little vegetable oil into the inner pot of the electric pressure cooker and evenly spread it on the bottom of the inner pot.

4. Slowly pour the stirred ingredients into the inner pot of the electric pressure cooker and let it spread naturally. 5. Cover the pot, turn on the power of the electric pressure cooker, and select the "Beans Hoof Tendon" file. 6. After the electric pressure cooker automatically turns into a heat preservation state, the delicious "cake" is completed.

The stirring method is incorrect.

Chiffon cake. Ingredients: 65 grams of milk, 65 grams of corn oil, 80 grams of sugar, 100 grams of low flour, 5 eggs Method 1, pour corn oil in a clean container, add milk, stir well.

2. Add 20 grams of sugar and stir well. At this time, add the yolk from the egg and stir well.

3. Sift in low powder.

4. Stir into a fine egg yolk paste.

5. Add lemon juice to the egg whites.

6. Put it in the cooking machine, turn on the third gear and stir to add the sugar three times, and add the sugar for the first time when there are big bubbles. Stir until you pull out the beaten egg head and see that there is an upright tip.

7. Divide one-third of the egg white paste into the egg yolk paste, stir well, and use the method of cutting and mixing.

8. Then pour the stirred egg batter into the egg whites, and continue to stir well by chopping and mixing.

9. Pour the stirred batter into the mold.

10. Put it in a preheated Baicui oven, middle and lower, 120 degrees on the top and 140 degrees on the bottom for about 60 minutes.

The temperature can be a little higher, about 160 degrees, and the surface can be covered with tin foil after coloring.

Isn't it ripe? I'm also a novice, but I haven't encountered this problem, even if the egg white is not beaten well, there will not be such a big hollow, I used to do not beat the egg white is that the middle will be concave, the egg white and the egg yolk should be stirred quickly, turn it up and down, see that the egg liquid color is even, and the egg yolk is also very important, the egg yolk should also be beaten, I haven't beaten the egg yolk before, it will be concave after baking, and the egg white must be hard! The temperature of each oven is not so standard, if you will paste at 150°C, then 130°C will do, depending on your own experience.

40 minutes is not a bit short, I usually use 50 minutes. These are my experiences, I hope to help you, don't be discouraged, come on, I used to do always fail, just slowly groping, now I have done it very well, you also come on!

1. Stir unevenly.

2. The primer is too large, causing the bottom to shrink upward;

3. Too much humidity in the batter will also cause a hollow bottom.

Workaround:

1. Reduce the heat, or use a baking tray instead of a grill;

2. Find a good recipe, follow it strictly, and then modify the recipe after you are proficient.