Why does the cake always not grow?

There are two reasons for this:

1. No hair means that you do not have enough eggs in the egg beating process, and it is recommended that you soak baking powder.

No need to put it, you should add an appropriate amount of cake oil to help the eggs rise;

2. In the mixing process after the egg is added to the flour, the flour must not be stirred for too long, and the flour will be strengthened for too long and will affect the cake start, so it should be stirred evenly and not stirred for a long time.

Cake is an ancient pastry.

Generally, it is made in the oven, and the cake is made with eggs and sugar.

Wheat flour is the main raw material. Take milk, juice, milk powder, powder, salad oil.

water, shortening.

Baking powder as an adjunct. It is stirred, concocted, and baked to make a sponge-like confectionery.

Could it be that you forgot to put baking powder! Or there is too much flour under it, causing the cake to be too hard to rise. Another is that there is too much water, which causes the cake to be too soft and will not grow.

Ingredients: 3 eggs, 60g of flour, 60g of sugar, 10g of milk, 4g of baking powder, 10g of salad oil, 2-3 drops of white vinegar.

Method: 1. Separate the egg yolk and egg white, beat the egg yolk evenly, add half the amount of sugar, milk and salad oil, and stir well;

2. Mix the flour with baking powder, pour it into the egg yolk liquid in method 1, and mix well again;

3. Add white vinegar to the egg whites and beat them fully, add the remaining half of the sugar when the egg whites foam, add the remaining sugar when the egg whites turn white and begin to expand, and finally beat until the chopsticks can stand in the egg whites;

4. Mix methods 2 and 3, pay attention to the use of a spatula up and down, inside and out, not stirring in one direction, so that the cake will become gluten and will not be fluffy;

5. Take a utensil that can be heated in the microwave, touch the cooking oil on the four walls, pour in the fourth method, enter the microwave oven for 6-7 minutes, and let it cool and remove the mold.

Whisk the egg whites and egg yolk batter and stir it. Use the stirring method, do not stir the circle and mix, do not press down with a scraper to prevent protein defoaming, pour the two into the mold and put it into the oven as soon as possible after mixing, and do not leave it for too long. In addition, during the egg white whipping process, it is necessary to ensure that the utensils are water-free and oil-free.

This does not cause defoaming of the proteins, and the process of agitating the proteins also requires speed. Egg whites stirred for too long will cause defoaming, and the finished cake will also collapse and not have enough height. There is also a possibility that you are using the wrong flour, or the batter is over-stirred, which makes the batter gluten, and the chiffon cake is easy to collapse after cooling.

<> the oil is not fully emulsified, milk or water wraps the oil, is a good emulsification state, if the emulsification operation is not done, the oil will adhere to the mold, baking caused by the phenomenon of leaving the mold, there may also be a concave bottom. If the proportion of flour is too large, the fluffiness of the cake will be basically absent; The mold should not be an anti-stick mold, so that these cake bodies can climb high. Egg foaming:

The egg whites are the easiest to foam, the whole eggs are not easy to foam, and the yolk is the most difficult to foam. Therefore, when using split egg beating, there should not be a little yolk in the egg white. If you accidentally mix in a small amount of egg yolk, the egg whites will not be beaten.

Pour the cake batter into the cake mold and shake it twice on the tabletop to shake out the large bubbles inside.

Sugar has the effect of stabilizing protein whipping, completely do not put sugar or reduce sugar at will to whip egg white, meringue is easy to be rough and unstable, and it is easy to defoam when mixed with other ingredients in the future, resulting in the situation that the tissue cannot be fluffy and the taste is rough. Because the freshly steamed steamed cake will shrink when it is suddenly cold, don't use too much heat when steaming, wait a little 1 2 minutes after steaming and then open the lid, so that you can avoid the shrinkage of the steamed cake. Bake cakes in the oven at the right temperature and keep the oven door open as little as possible.

Maintain the temperature inside the oven. If the temperature is too low, too high or unstable, the cake may not rise.

There are two reasons why the cake can't rise, one is whether the dough is too thin, if so, the dough will be too wet, even if it can't be raised in the oven, and the other reason is that there is no baking powder, even if you bake the cake yourself at home, you have to put a small amount of baking powder. Also, the mold of the cake must not be greased, and the cake that is too smooth cannot climb high, and it will fall back once it leaves the oven.

The proportion of the equipment is not coordinated, the proportion of powdered sugar and milk is not coordinated, it may also be because the egg whites are not whipped, and the temperature control is not very good, which will also cause the cake to not rise.

If the cake can't be made, it may be that the ratio of the cake is not correct, or the oven temperature is not well controlled, and the egg whites are not completely whipped.

The reason is that yeast is not added when kneading, and the temperature is not controlled during baking, so it does not grow.

This may be because the proofing time is not long, it may be because the proper yeast powder is not added, or it may be because the temperature is not high during the baking process.

It is likely that this is caused by the fact that the proofing is not in place when mixing the dough, and it may also be because the ratio of water to dough is not very appropriate.

There is too little alkaline noodles in it, and there is no live noodles in a hot place to wake up, so I just do it.

The egg whites are not whipped in place, or the egg whites are defoamed when stirred.

Why can't you make a cake, pay attention to these details in the production, and it is difficult to fail.

1. Beat the egg whites.

The most important point of whipping egg whites is the separation of egg whites and egg yolks, and there can be no egg yolks mixed in the egg whites, otherwise the egg whites will not be very stiff. There should be no water droplets or oil droplets mixed on the bowl and whisk for beating egg whites, and it must be oil-free and water-free before it can be beaten.

The state of egg whites should be very delicate, and there are small sharp corners when lifting the whisk, so that the egg whites in the inverted bowl will not run down. This state is just right, if there is liquidity, it means that the beating is not in place, if the egg white is very slaggy, it means that it is overplayed, both of which will make the cake not expand very high. If the egg whites are not whipped, the internal tissues of the roast will be very moist, or even sticky and cannot be cooked.

2. Mix the cake batter.

After the egg yolk is mixed with water and oil, when mixed with the egg white, because the density of the egg yolk paste and the egg white is different, it needs to be mixed into the beaten egg white three times. As long as there are no obvious egg whites in the mix, do not over-stir to prevent defoaming. The normal cake batter is very thick and slightly fluid, and the surface will not be flattened when poured into the mold.

If the cake batter is very fluid, it is defoaming, and the cake will not rise in this state.

3. Cake mold selection.

Because chiffon cakes need to climb from low to high in the process of baking, they cannot use molds with non-stick coatings to bake cakes, and if the cake is not sticky, it cannot rise up, resulting in an undelicate internal structure.

1. The egg white is not whipped: if the egg white is not completely whipped, it is difficult to ferment evenly when steaming;

2. Take it out too early: if the steaming and baking time is not enough or it is opened halfway, it will be difficult for the cake to rise;

3. Too much moisture: if the dough contains too much water, it will affect its fermentation;

4. Proportional error: putting too much sugar will inhibit the fermentation of the cake.

If you can't make a cake, it should be because the amount of yeast you don't put enough when you make the dough or you don't wake up the noodles, so it won't get up.

It should be that the egg whites are not done well when they are beaten, in fact, it is recommended that the egg whites can be put in the refrigerator immediately after separation, do not leave them at room temperature for too long, the sugar must be enough, do not put too little because you are worried about being too sweet, you can also add an appropriate amount of lemon juice and egg whites, it may be related to the temperature of the oven, to master the temperature, in fact, it is also very critical, and then it must be cake, and it must be cooled upside down after being taken out of the oven.

The cake is not fluffy enough is often caused by the temperature of the steamed bread, the higher the temperature, the harder the steamed bread, and it may also be related to the egg white is not completely whipped, the more loose the egg white will become, the cake will become fluffy, of course, with the bubble.

Powder-related, adding too much baking powder will also cause the cake to become hard and not fluffy enough.

In many cases, the cake cannot be made, usually because when we make the cake, the process or temperature of the cake does not meet the standard.

1.Whizz the egg whites.

The most important thing in whipping egg whites is that the egg whites and yolks must be separated, otherwise the egg whites will not be beaten in a very hard state. It must be oil-free and water-free.

2.Mix the cake batter.

When mixing with egg whites, because the density of egg yolk paste and egg whites is different, it is necessary to mix in three times and beat the egg whites, and use a stirring method.

3. Selection of cake molds.

4. Oven to make cakes.

Why do I make cakes? If you can't make it, it's not that the cake you make can't get it, but whether there is a problem with your raw materials and your flour, if you use high-gluten flour, maybe you can't make it. The cake must be beaten, and it is also very important to test the words after sending it, these few levels, think about it, which level you did wrong.

Not enough grams of yeast, or not enough temperature for fermentation, or not enough heat for roasting will be affected.

Why can't I make a cake? That's because your skills haven't been cleared yet, and you won't be able to do it. So the cake you make won't be able to grow.

Why can't I make a cake, the method of making a cake for you is not the right proportion, the proportion of the egg and the dough should be appropriate, and the cake can be made.

You are not in the cake is not put in baking powder.

There are two reasons for this:

1. No hair means that the degree of egg hair is not enough in the egg beating process, and it is recommended that you do not need to put baking powder, and you should add an appropriate amount of cake oil to help the egg start;

2. In the process of mixing the flour after the egg starts, the flour must not be stirred, and the time is too long, which will affect the cake if the flour is strong for too long, so it should be stirred evenly and not stirred for a long time.

Cake is an ancient pastry.

Generally, the cake is made of the oven, and the cake is made of eggs, sugar, and wheat flour as the main ingredients. Milk, fruit juice, milk powder, fragrant powder, salad oil, water, shortening, baking powder as auxiliary materials. It is stirred, concocted, and baked to make a sponge-like confectionery.

There are many reasons that will cause the cake to not rise, such as: the egg whites are short-flown and not whipped; The primer is too high, causing the top of the cake to shrink rapidly and appear hollow, and the correct way is to raise the upper heat higher than the lower fire; Flour is stored for too long, resulting in spoilage or mold; If the flour is not selected correctly, low-gluten flour should be chosen; The flour is stirred for too long, which causes the dough to be strong; The primer is small or burns unevenly; Too little baking powder and other reasons will cause the cake to not rise. <>

There are many ways to make cakes, and there are many styles, but the methods are all the same, just choose different toppings according to your favorite taste; The practice of adjusting the cake according to the different ingredients, as long as the technique is skillful and familiar with the ingredients, the cake is simple; Here's how to make a cake;

100 grams of flour, eggs, sugar, salad oil, 70 grams of milk, (eggs, sugar, salad oil can be freely controlled according to taste) separate the egg white and egg yolk, add appropriate sugar to the egg white, beat until the state of coagulation after foaming, add appropriate sugar to the egg yolk, add milk and flour, beat until it is broken; <>

Put the salad oil into a pot and cook until lines appear, pour in the ingredients mixed with milk, flour and egg yolk, then stir quickly, stir until yellow, dig a spoonful of egg white mixed egg whites in the egg yolk, and stir well, finally mix the egg whites and egg yolks together and stir until even, pour into a special mold, note: 7 points full can be, too much will cause overflow, out of shape; Put it in the oven, bake at 150 degrees for about 50 minutes. <>

The process of making is very simple, as long as you pay attention to the details, especially when beating the egg whites and egg yolks, you must beat them in place; There are many people who will encounter some problems, that is, why the cake is not fluffy or soft and glutinous, and the reason is because the egg whites and yolks are not beaten in place; So, don't save some time in the process of making and lead to unsatisfactory results, as long as you want to do it, you need to be patient.

1. The egg white is not whipped: if the egg white is not completely whipped, it is difficult to ferment evenly when steaming; 2. Take it out too early: if the steaming and baking time is not enough or it is opened halfway, it will be difficult for the cake to rise; 3. Too much moisture:

If the dough contains too much moisture, it will affect its fermentation; 4. Proportional error: too much sugar will inhibit cake fermentation.

The reason why the cake can't be made

1. The egg whites are not whipped.

The main reason why the cake does not rise is that the egg whites are not completely whipped, so it is difficult to ferment evenly when steaming. Egg whites need to be beaten with special tools, and a little white vinegar and a small amount of cornstarch can be added before beating, so that it is easy to beat.

2. Take it out too early.

When we steam and bake the cake, we must take the time well, we must do it in one go, we can't open it halfway to see it when it's late, and we can't take it out before the time comes, which will affect the full fermentation of the cake.

3. Too much moisture:

During the production process, too much water may be put in the cake, causing the cake dough to be too viscous and difficult to rise.

4. Proportional error.

When making, the proportion of any ingredients must be remembered in advance, especially if too much sugar is added, it will inhibit the fermentation of the cake.