Why does the cake shrink when it is ready, and why does the chicken cake shrink when it is cold?

1。The egg whites are not in place.

If you make 6-inch chifon, there are very few egg whites, and they will all be whipped.

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, which will appear like you.

2.The problem of the mold.

It seems that the edges of the chiffon are not good when it is made of stainless steel.

And don't get oiled paper or anything.

3.Stir unevenly.

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

4.The principle of thermal expansion and cold contraction is only.

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

A cake is a pasta dish that is usually sweet, and typical cakes are made in a baked fashion. The main ingredients of the cake are flour, sweetener (usually sucrose), binder (usually eggs, gluten and starch for vegetarians), shortening (usually butter or margarine, fruit juice concentrate for cakes with low fat content), liquid (milk, water or juice), flavours and leavening agents (such as yeast or baking powder).

I guess that's the reason why there's less baking powder. Because I made the cake three times before, the first time because I was afraid that too much baking powder would taste, so I didn't dare to put too much, but it shrank when it was cold, and then twice, each time I put a little more baking powder, and found that the cake was not only fluffy, but also smooth and fragrant, and would not shrink.

Cake retraction collapse, the most common problem encountered in the baking process is the first reason.

There is too much oil and water in the formula, and there is no appropriate amount of baking powder.

It is the same as not buckling in time, and it will be crushed by its own weight.

Workaround: Adjust the recipe.

Reason two. The batter comes out of the gluten and retracts when it cools.

Solution: Use cake flour.

Or use 80% all-purpose flour.

20% cornstarch.

Pay attention during the operation: do not stir more before adding egg yolk, use the egg to pump 6 or 7 times, it doesn't matter if it is uneven, stir for a while after adding the egg yolk, and the poor cavity is hungry until it is evenly runny. When mixing egg yolk paste and egg white paste, you should also pay attention to mixing lightly, turning up and down, rather than mixing in circles.

Reason three. Egg white defoaming: Insufficient beating, or beating after interrupting and staying in the round skin for a period of time, or beating the eggs for too long, the time to add sugar is not right.

It is not easy to achieve dry foaming, so that the protein foam is unstable, easy to defoam, the pores are reduced, the volume of the cake batter is reduced, and the cooked cake body must be retracted after cooling. After foaming, the egg wash is easy to settle and turn into a pudding layer during baking, which is also a possible reason for the cake to retract.

Workaround: aThe egg head and egg bowl should be clean, there can be no water and oil, and it is best to use copper and stainless steel egg bowls;

b.Eggs should be fresh, but they should be refrigerated, and the egg white yolk should be divided cleanly There should not be a trace of egg yolk left in the egg white.

c.Add sugar and white vinegar (cream of tartar.

and cornstarch to help whip and stabilize the foam;

d.Start beating at low speed - after coarse foaming, start to add 1 3 sugar and white vinegar (cream of tartar) and corn starch, beat at medium speed, add the second and third sugar in the middle, etc., whip continuously, do not stop for too long and then beat, until dry foaming.

Pay attention to the operation of the test: the degree of dry foaming here: at this time, the egg bowl is tilted, the foam does not flow, and it cannot be put down. At this time, a little cotton wool-like foam tissue on the side of the basin is allowed.

Another way to check whether the protein bubble has defoaming: in the process of stirring with the egg yolk paste in 3 batches, finally look at the 3rd 1 3 protein bubble that will be stirred with the egg yolk paste, can it slide when the basin is tilted? It should still not slide, otherwise it means that the protein foam is still defoaming, and the beating is not hard enough, and the cake will be more or less retracted later.

It should not flow, otherwise it means that you have not beaten enough protein, and you will have to hit harder next time. But the egg whites should not be too hard, otherwise the taste will be poor and it will not be easy to stir.

Through your description, I preliminarily judge that this situation may be the following, please pay attention to check and find: Mu Dan.

1.It's been baked for too long.

1.In this case, it should be that the cake batter is overdone. Because the length of time for cake batter is closely related to the ambient temperature, if the room temperature is low, the time will be long, and vice versa.

Now that the weather is hot, you still follow the winter time to master, and it is inevitable that the cake batter will be appropriately overdone, so the cake will become hard and smaller.

2.Shorten the beating time appropriately and see if the problem is improved.

The principle of thermal expansion and cold contraction, the egg is stirred to form foam, and there is a large amount of fine foam in the cake body, and there is air in the foam.

It may be that the bubbles are not cleared, but if they are heated and steamed, they absorb a lot of water vapor, so they will retract.

The principle of thermal expansion and cold contraction, the egg itself is foaming after being beaten

It is very common for cakes to shrink when baked. This is because during the baking process, the moisture in the cake is evaporated, and the hot air also causes the cake to expand. But when the cake comes out of the oven, its temperature starts to drop, the moisture starts to re-enter the cake, and the gas inside the cake gradually cools and shrinks.

All of these factors can cause the cake to shrink.

In addition, when baking a cake, some people will open the door to check the condition of the cake. Doing so will allow the hot air to drain away, causing the temperature to drop and the cake will also suffer. Similarly, if the cake is taken out before it is cooked, it will also cause the cake to shrink.

To avoid the cake shrinking, there are a few things we can do. First of all, don't open the door frequently to check when baking the cake. Secondly, after baking, let the cake cool naturally in the oven, which will allow the gas inside the cake to gradually cool and shrink, reducing the possibility of shrinking.

Finally, when baking the cake, you can use a low-temperature slow baking method, which will allow the cake to heat evenly and reduce shrinkage.

In short, it's normal for the cake to shrink when baked, but there are ways we can reduce it.

<> this is that the baking time is not enough, so I took it out in advance. Increasing the baking time will do the trick. Generally, light cheesecakes need to be baked for about 40 minutes.

When softening the cheese through water, the cheese is overheated, which will cause the moisture in the cheese to evaporate prematurely, and the light cheesecake will not grow again when baking. Here's how to do it: soften the cheese in water until smooth.

Oval mold, eight inches apiece, before entering the mold, you need to dissolve the butter from water, and apply a thin layer of melted liquid butter with a brush on the surface of the mold, not too thick, so as not to bubble on the edge, affecting the appearance. The bottom is lined with a cut oval-shaped oiled paper for easy demoulding.

Because the yeast was put in. When roasted, it swells to its maximum. When he made it cold, his air would shrink.

That's how it becomes. The most likely is that the cake embryo is not baked, some people like to use bamboo skewers to test, in fact, this is not necessarily very accurate, sometimes it will be a little bit hot, the best way is to gently press the surface of the cake with your hand to test the elasticity.

It took too long to bake the cake embryos. The formula is not accurate, some people like to add baking powder to the formula, adding this will increase the expansion strength, but at the same time, it is also easy to cause the embryo to collapse. In the process of whipping cake embryos, it is easy to cause collapse if the egg whites are beaten for a long time, or the egg whites are not frozen.

Finally, some people like to completely close the ventilation hole of the oven when baking cake embryos, in fact, this also has a certain impact, especially when baking small cake embryos. Reduce the oven temperature and extend the baking time.

Gently pat the surface of the cake with your hand, and if there is a thudding sound, it is cooked, and if it is a salsa sound, it is not cooked. You can buy Meimei brand low-gluten flour, which is generally used in this belt. Generally speaking, it is a problem with egg whites, the egg whites are easy to retract if they are not beaten, and then there may be no defeat and completely baked, remember to shake the mold when baking, or it is possible that the cake is not completely cooled and demolded.

Because of the thermal expansion and contraction, and because there is a lot of water in the egg white, after it is made, it will evaporate a part, and it looks very small.

Maybe when making a cake with egg whites, the egg whites are not whipped, and the stirring strength is not enough, so it will shrink and judge the small, and you can beat it for a while when you do it next time, or you can stir it for a while.

Because you may not use the blender to make a foam, it will shrink.

This is caused by a series of physicochemical changes that occur during the baking process, known as "post baking contraction".

In the baking process, the baking heat volatilizes the liquid (moisture) and gas (carbon dioxide) in the slurry, making the original soft batter hard, which is also the effect of baking heat on liquid substances. When the baked batter is removed from the oven, the slurry changes, and the soft batter becomes hard and the shape changes due to the heat of baking, and the batter is deformed, the size changes, and a phenomenon called "shrinkage after baking" begins.

Shrinkage after baking, which helps to adjust the deformation of the batter caused by baking heat, the batter is deformed by the action of baking heat, and the shape difference also changes, and the "shrinkage after baking" occurs, and the baking result can obtain the ideal shape, and it can be seen that "shrinkage after baking" is a natural phenomenon.

However, any deformation and the time it takes to recover from the deformation will still be affected. When the shrinkage after roasting is over, when the temperature decreases again, the roasting heat treatment will freeze and will be smaller than the shape of baking, so that the roasted surface and paste will shrink again, so that the shape will change, and finally introduce the formation of a slight reduction after roasting.

Summary: In the baking process, the batter will be affected by the roasting heat and become hard, it will be deformed, the rebound will also decrease, when the batter temperature is reduced, it will shrink after baking, so that the shape changes, and finally introduces the phenomenon of shrinking.

Steamed eggs shrink when cooled because the moisture in the eggs will expand after being heated, and when the steamed eggs are cool, the moisture will gradually spread out, causing the steamed eggs to shrink.

This shrinkage phenomenon is very common in eggs, as the protein solidifies and shrinks when heated, while also squeezing out the water. This phenomenon occurs in the production of boiled eggs, omelettes, cakes, etc.

If you want to keep the steamed eggs from shrinking, you can try the following:

Before beating the egg mixture, separate the egg whites from the egg yolks, beat the egg whites until they are hard foaming, then add the egg yolks to the egg whites and mix gently. In this way, the steamed eggs will be fluffier and not easy to shrink.

When steaming eggs, you can put some wet towels or paper towels in the steamer, which can slow down the rate of vapor and also help maintain the volume of the eggs.

Before steaming the eggs, adding some starch or flour to the egg wash can increase the viscosity of the egg wash early, and can also avoid too much water from the steamed eggs.

In its natural state, objects expand and contract in heat, which is a physical phenomenon.

Addendum: The nature of water is just the opposite of other substances, and the volume of water pipes is increased when the temperature is lower than 0 °C, and the water pipe is swollen in winter.

The chicken cake contains a lot of air, and when it is hot, the air will expand and bring about it, so the cake will appear larger.

When the egg smile cake comes out of the oven, it will expand outwards and be larger than the original. However, because of the structure and composition of the chicken cake, it shrinks at the end of baking, because the structure of the cake contains milk fat, and when the temperature rises, the milk fat begins to melt, forming an emulsion, which expands and causes the cake to expand outward. At the end of the baking, when the temperature of the cake decreases, the expansion of the emulsion decreases, making the cake shrink.

Steamer to make cakes, recently eaten more, different tastes, different tastes, really eat a week will not get tired, when breakfast is also very suitable, eat fragrant, the spirit is awakened. The main thing is that the cake you make yourself can be low in sugar, less oil, and healthy to eat. The production process is also relatively fast, the operation is generally about ten minutes, you can wait for the cake to be baked, and you don't have to worry about steaming the cake like an oven, there will be an inappropriate oven fire caused by the cake inside is not cooked, and the outside has been dry.

Steamed cake how not to shrink chiffon steamed cake Now it is a common thing for families to make cakes, some friends feel that there are still some difficulties in making cakes, in fact, after trying it yourself, you will find that as long as you pay attention to the following points, you can eat soft, melt-in-your-mouth cakes at home. Steamed cake how not to shrink sticky rice flour steamed cake steamer to make cakes, is a way for many people to try to make cakes, the taste is more moist than baked, compared to the oven, with the right method, steamed cakes are almost 100% successful. Today I will share this method with you, and at the same time, I have also sorted out several commonly used operation methods for steaming cakes, you can take a look at whether you have missed these details and precautions during the operation.

Method case how to steam the cake without retraction 1, this is my usual method, that is, the finished cake batter is poured into the mold, the mold is put into the inner tank of the rice cooker, cover a small milk pot lid, then cover a wok lid, and finally cover the steamer lid. Steam over medium-low heat for 50 minutes, turn off the heat and simmer for 3 minutes, take out, let cool and then demold. This method, I used a lot of loose oranges before and after, there was no failure, there was no obvious retraction, the rebound was also very good, and the organization was very delicate.

It can be said that it is 100% successful, you can use the same tools, and the detailed steps can refer to the steamed chiffon cake sent on March 18 completely**. Analysis of how to not retract the steamed cake: one is that the lid of the pot should be equipped with ventilation holes, so that the water vapor in the cake can be emitted, and the steamed cake will not be sticky.

If you use plastic wrap, you need to prick the hole to disperse the air. Another is to use the rice cooker liner, so that the environment in which the cake is located will not be filled with water vapor, and the cake will not collapse and over-retract, and it will naturally be successful. How to steam the cake without retraction 2, this method, everyone may have used, that is, the cake mold directly cover a plate, which is the most convenient, but the failure rate is also the highest, generally after steaming, open the lid, the steamed cake will be the appearance of the egg cake directly, this method is not advisable.

Analysis of how to not shrink the steamed cake: In the process of steaming the cake, the water vapor of the cake body itself does not escape, and a large amount of water vapor enters the bottom of the mold, and the steamed cake will be similar to the state of crystal jelly, like the feeling of dead surface.