What happens in a chiffon cake bake?

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 temperature is too low and may affect the chiffon cake making effect.

In terms of ingredient list, chaffon cake mainly contains eggs, cake flour, sugar, vegetable oil and other ingredients. If the baking temperature is too low, the closed lead may cause the batter to gather together during the expansion of air pockets, forming large air pockets, which will affect the taste and structure of the cake. In addition, if the temperature is too low, the batter will set more slowly, which may cause the surface of the cake to become dented or uneven.

In terms of production steps, if the temperature is too low, it may affect the effect of the following key steps:

1.Whipped egg whites: Mega egg whites need to be beaten stably within a certain temperature range, and if the temperature is too low, the egg whites may not be able to whip sufficiently, which will affect the softness and texture of the cake.

2.Roasting process: The roasting process is generally divided into three stages: expansion, shaping, and browning. If the temperature is too low, it may affect the expansion and shaping of the cake, resulting in an uneven cake structure or not enough softness.

3.Ripeness check: Opening the door 10 minutes before baking to check ripeness is one of the key steps in making chiffon cakes. If the temperature is too low, it may cause the cake to not reach the desired ripeness, affecting the taste and quality.

Therefore, in order to ensure the production effect of chiffon cake, it is recommended to ensure that the oven temperature is suitable during the production process, and pay attention to the ripeness and adjust the oven temperature in time.

If the temperature is too low, the batter will set slowly, and the air pockets will gather together during the expansion process, forming larger air pockets, resulting in a rough, heavy texture, and the upper surface will also be concave.

Roasted chiffon egg cake also has certain temperature requirements, and the baking process can be divided into three stages: expansion, shaping and late browning. The temperature generally has a temperature zone, not a fixed temperature.

You can open the door 10 minutes before baking to check the ripeness, open the oven door when it is expanding, and cover the tin foil stack.

The degree and time of opening are very easy to collapse in an instant.

Hello dear, chifon cake belongs to the bubble sponge cake, but if you want to bake a good bubble effect, baking at high temperature on both sides at the same time is the best way to make a good reputation; In addition, sponge cakes (including other types of cakes) are characterized by their fluffiness, and if they are baked by hot air circulation, the water content of the cake will evaporate too much and become dry and hard, which will affect the taste. The most commonly used in the baking box is the upper and lower temperature function, and the hot air circulation function is generally mainly used for the shaping of the product, such as allowing the macaron to set the shape quickly, or baking French hard bread with less water content.

The advantages of chifon cake baking at low temperature are as follows:

1.Beautiful appearance: The chiffon cake baked at low temperature has a delicate skin, red yellow color, and bright and transparent, which looks very good.

2.Soft taste: Baking at low temperature can leak hail to avoid excessive expansion, so that the baked cake has a very soft and delicate taste, and the mouth is delicious.

3.Nutrients retained: Low-temperature baking will not over-expand and over-dry, which can retain the moisture and nutrients in the chiffon cake, making the cake healthier and more delicious.

4.Economical: Low-temperature baking does not require high temperature, nor does it require a lot of electricity, and it is more economical.

This cake is baked at a low temperature and then turned to a high temperature, which solves the problem of cracking on the surface of the cake! Of course, this is a bit longer!

Ingredients: 5 eggs.

100 grams of cake flour.

Milk 75 grams.

30 grams of sugar (add egg yolks).

Cornstarch 10 grams.

Corn oil 60 grams.

Sugar (with egg whites) 60 g.

Lemon juice 3 grams.

Method steps.

1Separate the egg yolk and egg white.

2. Add 30 grams of sugar to the egg yolk and mix well.

3Add 75 grams of milk, 60 grams of corn oil, 100 grams of cake flour and 10 grams of corn starch to the egg yolk and stir well.

4Whisk the egg whites and lemon juice to bubble out.

Add 30 grams of sugar, and the egg white paste can be made into a large chicken tail.

Add 1 to 3 egg whites and stir.

After mixing, pour back the egg whites and continue to stir.

Pour into the mold and gently shake the mold to remove air bubbles.

Preheat the oven to 170 degrees Celsius and bake for 45 minutes.

Cool upside down.

Cooling and separating molds.

1. The baking time is insufficient and not fully cooked.

2. If it is cooled too early, it will be eaten or it will not be buckled in time, resulting in internal collapse and extrusion.

3. If the cake is the kind of cake that is charred on the surface and cracked severely, but the inside is very viscous as if it is not baked, it is easy to cause this situation to occur if it is baked for too long.

4. Novices should try not to use anti-sticking molds and there is no oil in the mold.

5. If it has not been solved, add more dry materials such as flour to the recipe (but too much flour can inhibit the expansion of the cake, and a reasonable amount can promote the expansion and stability of the cake, which should be noted).

The uncooked chiffon cake should be due to the high oven temperature and the large size of the cake, so the caramelization reaction on the surface of the cake is faster than the heat transfer speed inside the cake during the baking process. As a result, the cake should be ripe on the surface, but it is not cooked on the inside!

1.There are too many wet (liquid) ingredients in the cake recipe, which makes the cake unable to bake and mature. 2.

Insufficient or failed egg whites are baked, resulting in cakes baking that are too wet on the inside and not easy to ripen. 3.The batter is severely defoaming.

This can be caused by the wrong mixing technique, unstable beating of meringue, and waiting too long for baking.

The first thing is to prepare all the ingredients, then add your favorite seasonings, and bake it in the oven until golden brown on both sides, which is very sweet and delicious, and it is also very fluffy and delicious.