Why isn t the cake sent? What is the reason why the cake I made by myself is not distributed?

Do you use an electric whisk or manual for egg beating? Are the egg whites beaten separately or together? I guess you have a problem with the eggs! Whipped egg whites are very important!

You didn't put yeast or baking powder, and of course it won't be released.

Second, there is a problem with the oven temperature, 150 to 180 degrees is fine.

Thirdly, the mold is large, and the mixture of egg wash and flour is too small, and the cake is baked into an omelet at once.

Hope it helps.

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.

It is because I did not grasp the amount of water when I was making cakes, or it was because I added too much water when I was making cakes, so the effect was not very good, and I didn't send it at all.

It may be because there is less yeast powder and the temperature is not enough, and when the cake is baked again, the temperature is relatively low, so it will not be sold.

It may be because there is less yeast and the egg mixture is not stirred evenly, and there is also a possibility that there is less sugar in it, so the cake is not served.

It's most likely because you didn't have enough time to ferment, or it could be because you didn't put baking soda and didn't use a whisk to make a foam.

It may be because you are using the wrong flour, because the flour used to make the cake is a special flour, and you may have used the wrong flour.

Didn't let it ferment sufficiently. If you can't make a cake, it must be that the egg whites are not enough, and the egg whites must be made to ensure that the basin is particularly clean, oil-free and water-free, and there can be no egg yolk, otherwise it will not be beaten, generally 5 egg whites, 60 grams of sugar.

To be added in three times, bake the cake, the main thing is the egg white, there is the temperature and time, the egg white is not in place, the baked cake is not raised, the egg white should be beaten until the egg beater has a small sharp corner, the temperature is low and the time is short, the cake will collapse.

The degree to which the egg whites are whipped. The basin containing the egg whites continues to be oil-free and water-free, the egg beater head is oil-free and water-free, and the egg yolk is not mixed in when the eggs are divided, and the egg whites will be more stable and delicate after refrigeration; Whip until the tip of the egg white is soft tail, not enough whipping or overbeating will cause the cake to fail.

The cake is not fluffy enough is often caused by the wrong 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 fluffy The cake will become fluffy, of course, with baking powder.

Relatedly, adding too much baking powder will also cause the cake to become hard and not fluffy enough. If the cake doesn't get up, it must be that the egg whites are not beaten well. As long as the egg whites are beaten until they are hard to foam, pay attention to the method when mixing the flour liquid, and do not stir for a long time to cause defoaming.

The main reason is that the egg white is not beaten well, the egg white should be placed in an oil-free and waterless basin to beat, the sugar is added three times, and the egg white is beaten with large bubbles and the white sugar is added for the first time.

There are large bubbles around the periphery, there are small bubbles in the middle of the second time to add white sugar, all small bubbles are added to the white sugar for the third time, and the beaten egg white is poured into the basin, in the production process, it is first necessary to determine whether the mold and the formula match, otherwise the cake batter is less, and the cake will not grow. And it is necessary to confirm whether the cake mold is an uncoated mold. Chiffon cakes need to rely on the friction of the inner wall of the mold.

Grow taller, so if you use a coated non-stick mold, you need to pad the paper.

There are many reasons why the cake cannot rise, such as the dough is not fermented well, the sugar content is too high, and the temperature is too low. In particular, the dough will not ferment well due to insufficient activity of dough yeast or less yeast.

First of all, consider whether the ratio of the cake is correct, not necessarily 100% accurate. The second is whether the egg whites are beaten, I once made cake egg whites but didn't beat them, but the ones made are also very good. The most important thing is that the oven temperature is well controlled.

However, it is also possible that the egg whites are not adequately whipped. Add a little white vinegar and a little cornstarch before whipping the egg whites.

In this way, it is easier to whip, which is conducive to keeping the egg whites foaming, and it is best to use a special blender to mix the noodles.

The paste time should not be too long. When baking, turn the temperature up to bake the cake, and then lower the temperature until it is done. Don't uncover the pot too early, because the freshly steamed cake will shrink when it is suddenly cold, and wait a little 1 to 2 minutes before removing the lid after steaming to avoid the cake shrinking.

The cake can't be made should be done:

The most critical step in making homemade steamed cakes is to beat the egg whites, in order to ensure that the egg whites are fully whipped, the egg yolk and the egg white must be completely separated, if there is a little egg yolk in the egg white, it will affect the whipping effect. The second is that the container and tools for whipping egg whites must ensure that they are waterless and oil-free, and the presence of water or oil will also affect the whipping effect of egg whites.

Master the above two most critical points, and the next thing is to fight desperately, which is very tiring, and two people can take turns to fight. You can add a little white vinegar and a little cornstarch before you start, so that it will be easier to whip. Add 1 4 white sugar when the egg white is coarse and foamy, and add 1 4 white sugar when it is wet and foamy, and the other half of the white sugar is added to the egg yolk.

Finally, beat until the egg white can stand on the chopsticks and not fall off, so that the egg white can be completely discarded. There are also many friends who make steamed cakes with baking powder.

In fact, authentic steamed cakes do not need to add baking powder or self-rising powder, as long as the egg whites are completely whipped. If you have to add baking powder or self-rising powder, you can also add a little.

Precautions. 1. Only use blunt plastic or wooden utensils to hold the cake, and do not use pointed or metal utensils to avoid damaging the non-stick surface.

2. Chicken cake.

Flour can be purchased in food (or pastry) stores, major supermarkets and some supermarkets.

Grain powder, baking powder, milk powder, spices.

Extended Information: Cake is an ancient pastry, usually made in the oven, and the cake is made with eggs, sugar, and wheat flour.

It 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.

<> meringue is not sufficient. The meringue needs to be beaten with an electric whisk to make a dry foaming state, that is, a chopstick is inserted in the middle of the meringue, and the chopsticks can not stand upright, which is the best state to make a cake. Cake is a food made of eggs, flour and sugar as the main raw materials, which are beaten, molded, baked or steamed.

The cake has a fluffy texture and is very tasty, due to the fact that the cake has a spongy porous structure and a soft texture. For example, the air mixed in during the preparation of cake batter, and the carbon dioxide gas produced by the leavening agent. Yeast is added to the water vapor produced by the water in the egg steamed cake batter when it is heated, and carbon dioxide gas is produced through yeast fermentation, which makes the cake batter fluffy.

Add aluminum-free baking powder, which produces carbon dioxide gas through the heating of aluminum-free baking powder, which makes the cake batter fluffy. This method is often used in cake batters with a lot of sugar, oil, and accessories, such as light cream cakes, heavy cream cakes, and fruit cakes. Also known as the mixing method, the use of eggs, through high-speed stirring, filled with air, and then add flour and so on to stir into a cake batter, in the baking process, the air is heated and expanded, and the water is heated to produce water vapor, so that the cake batter is fluffy.

White sugar prolongs the beating time, so adding white sugar to whip is not easy to overblow, and you can get a very stable foam. For children who are just learning to bake, it is recommended to buy a hand-held electric whisk to beat the eggs, which is both labor-saving and easy to control the speed. When beating eggs, 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.

Take two clean and oil-free pots, put egg yolk on one plate and egg white on the other, and do not have a little egg yolk in the egg white, because the egg yolk contains oil fingers and inhibits the beating of egg whites. Steamed cake is a cake with a soft texture and more moisture than baked cake, and it is not easy to get hot when eating steamed cake. Nowadays, when many people make their own steamed cakes at home, they find that the steamed cakes they make do not know why they can't be made.

It could be because the ratio of flour to water is completely inappropriate, it may be because the time to steam the cake is relatively short, it may be that the temperature is not particularly high, or it may be because the correct method is not used.

It may be because the temperature of the flour fermentation is not enough, the ratio of flour to water is not right, the dough is not kneaded in place, etc., these reasons will cause the cake to not rise.

This happens because you don't beat the egg whites during the making process, so the cake doesn't come out.

Possible causes: The egg whites are not beaten well, or the egg whites are defoaming. When we beat the egg whites, we should use a whisk at low speed, after the egg whites are beaten, when stirring, we should use a knife cut or a circle stirring method to prevent the egg whites from foaming.

The oven must be preheated in advance, so that after the mixture is done, it can be directly put into the oven to bake, the oven temperature is constant, and the egg whites are not easy to defoam.

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.