What happens when the baked cake rolls crack, and what happens when the cake crust cracks when baked

Top 5 reasons why cake rolls crack.

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.

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 embryo may be cracked because the egg whites are not beaten properly and the temperature is too high.

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, and there will be uneven stirring.

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

There are generally several reasons for this:

1. The temperature is too high, and the expansion force is too large and it will crack;

2. The egg whites are too old, and the swelling force is relatively strong;

3. The material is loaded too much, and the mold is too small to form a mushroom head.

Reason 1: The surface is cooked too early, and the bottom continues to expand and crack the hardened surface. Solution: Primer first, wait for the bottom to fully expand, and then turn on the fire to roast.

Reason 2: The thickness of the egg liquid is too large, which is easy to cause the middle to be difficult to bake, causing the surface to crack or collapse. Solution: Pour the egg liquid into the mold and control the acre at about 3cm.

Reason 3: The temperature in the oven is too high, which will also cause the surface of the cake to ripen too early. Solution: Lower the temperature and bake for a longer time.

Reason 4: The proportion of water or milk in the cake is too large, the weight of the cake is too high, the humidity in the middle is too large, and it is not easy to bake. Solution: Choose the formula carefully, and the proportion of water or milk should not be too large.

Reason 5: Collapse caused by thermal expansion and contraction during the cooling process of the cake. Solution: Remember to turn the mold upside down after baking and wait for the cake to cool down fully.

Reason 6: Excessive beating of egg whites. Solution: Don't hit it into a straight hook, it should be a curved hook, wet, and then the fire should not be too high, 180° is good.