Why can t the middle of the cake be baked?

The ripening of the cake is carried out by the vaporization of water, which forms tiny holes in the inside of the cake and is filled with flour to support the skeleton of the cake. However, the water in the unbaked cake is not completely vaporized, and there is a lot of liquid tissue inside. If the heating is stopped at this time, the internal structure has not yet been formed, so it is easy for the cake to become dented due to the lack of support in the center.

Solution: Extend the baking time or increase the baking temperature so that the cake is fully baked. If the surface is too dark, consider low temperature to extend the baking time, or cover it with tin foil.

In addition, do not take out of the oven before the cake is fully ripe, judge whether the cake is ripe can be used chopsticks or other long-handled utensils to reach into the oven, press the surface, if there is an obvious ** after pressing, it means that the cake at this time has matured and can be baked. If you hear a subtle "rustling" sound, and ** is very slow, it means that the center is still slightly underheated, and you should continue to bake for a while.

I'm glad for your question, the reason why the cake will not be cooked in the middle should be that the temperature in the middle of you is not high enough, so it is said that it is not cooked, so it is recommended that the next time you bake the cake, you must turn up the temperature in the middle a little higher, so that it can be baked.

The reason why the middle of the cake is not cooked is because your temperature is too high, and the baking time is too short, so you can control it.

The reason why the cake is not cooked in the middle is that the temperature is set too high, and the time is set too short, so it will be cooked outside, and the middle is not cooked, the temperature can be lower, the time is longer, and there should be no more baking undercooking.

If the middle roast is not cooked or the roasting time is too short, or the temperature is too low, the temperature can be lower in the early stage.

After molding, the temperature should be increased.

One reason could be that your cake is too high, too thick, and it will be difficult for the oven to penetrate the middle of the cake in a short period of time. Another reason could be that the temperature of your oven and the time to bake the cake are not set properly. Although many tutorials on making cakes indicate the temperature of the oven and the time of baking, due to the different production processes of the oven, etc., the actual effect of different ovens at the same set temperature is different, so you have to adjust the temperature and time reasonably according to your oven.

The cake is not cooked in the middle because the baking time is very short, and if you take a long time, it will be cooked.

It may be because the temperature is not suitable, increase the primer a little and lower the upper heat.

The temperature is too high, so the outside is ripe and the inside is not cooked.

The cake is not baked probably because of the short time.

It's too thick, or it's not stirred well.

Indicates that the temperature or time is not enough.

Here's why:The conduction of heat is the main role that occurs when the cake is baked, its heat is transferred from the previous molecule to the next molecule, and the conduction of heat is obviously different in different materials, the speed is fast in metal, and the speed is slower in other materials. Therefore, the high temperature acts on the mold, and the mold heats up very quickly, and the inside of the cake is relatively slow.

The high temperature is condensed on the surface of the mold, resulting in the cake batter in contact with the mold quickly reaching and exceeding 100, and the moisture quickly evaporates in large quantities, and when the outside of the cake completely loses moisture, the cake material will undergo carbonization reaction. If the baking temperature is too high, the rate of water loss on the surface of the cake exceeds the speed of heat conduction to the center of the cake, the cake will come out of the outside of carbonization (paste), and the core temperature has not yet reached the state (undercooked).

Introduction to Baking:Baking, also known as baking and baking, refers to the process of dehydrating, drying and hardening materials by dry heat under the ignition point of materials. Baking is an indispensable step in the production of bread and cake products, through a series of chemical changes such as gelatinization and protein denaturation of starch after baking, bread and cake can achieve the purpose of maturation.

It can also change the taste of food.

The above content refers to Encyclopedia - Baking.

It should be that the temperature of the oven is too high, and because the oven is small, it is easy to bake too close to the heating pipe, so it is recommended to change to a large oven, or measure the temperature if it is not easy to change. When something is roasted over fire, if the fire is too big, the temperature is too high, and the surface of something has not had time to introduce the temperature into the object to cook inside, and the skin can no longer bear the burn. This will result in an undercooked inside and a toasted outside.

If the cake is not baked, you can immediately put it in the oven for baking, because at this time, the temperature change of the cake is not very large, and it is no problem to bake at the original temperature.

If the cake has been baked for a period of time, the temperature of the surface has dropped, but the temperature inside is still very high, and if it is baked at the original temperature, it may affect the appearance of the cake, so at this time, you can turn down the temperature or cover it with tin foil for a second bake.

If the cake is completely cooled and found that it is not baked inside, it is no longer suitable to put it in the oven at this time. The oven is to heat the cake thoroughly, the internal heating will be slower than the external heating, if the cake is put in the oven at this time, the heating of the skin may be more serious, so it is recommended to bake it in the microwave for a few minutes.

When baking cakes, it is important to note that all food is baked inside the oven from the outside in, and you cannot judge whether the inside of the bread is cooked simply by the color of the bread. Generally speaking, the inside of the bread will not be fully baked until the temperature reaches 2, so when baking, it is best to leave the bread in the oven and continue to dry from the residual temperature, so that the bread is completely baked.

Reason: The oven temperature is too high and the cake is large, so the caramelization reaction on the surface of the cake is faster than the heat transfer rate inside the cake during the baking process. As a result, the cake appears to be ripe on the surface, but the degree of ripeness on the inside is not perfect when you use tools to probe the inside.

The temperature should be lowered to about 140 degrees Celsius and extended to about 40 minutes. In addition, the cake should be observed outside the oven before coming out of the oven. Ripe cake with a golden surface and a slightly raised top.

If the appearance is finished, then you can open the oven with a thin tool, such as a slender skewer, or a slender fruit knife, insert it from the top of the cake and pull it out without sticky sticking to it. That is, it is ripe.

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 it 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, resulting in too high the weight of the cake, too much humidity in the middle, and it is not easy to bake, and finally shrinks and collapses after baking.

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.

Caution when consuming

1. The fresh milk cake must be eaten on the same day, and the taste will not be very good the next day.

2. Compared with decorated cakes, fresh milk cakes have a light taste, low fat and high nutrition, and have gradually become the new favorite of the pastry market, but their shelf life is short and not easy to store.

3. If diabetic patients must eat, they must choose cakes with sugar substitute additives and eat them in small amounts.

The above content reference:

Encyclopedia - Bake cakes.

Encyclopedia - Cake (dessert made with eggs, sugar, and wheat flour as the main ingredients).

1. The baking time is not enough; inaccurate formulations; The temperature is too high.

2. The stool beam is very critical when baking, and if the baking time is insufficient, it is easy to be uncooked; When the temperature is right, the baking time should be extended. Inaccurate recipe: If the recipe is inaccurate, then the cake will be coarse and problematic.