Why is the cake I baked so hard?

If the cake is very hard.

It's your flour problem.

It is best to use low-gluten flour.

It is specialized in making cakes.

Because it is not easy to get tendoned.

Cake gluten will make the cake taste sticky.

And it is easy to collapse.

If you don't have low-gluten flour.

Flour for home use is also fine.

Mix the egg yolk with the flour to be lighter.

Do not stir constantly, blend evenly.

Grains without flour will do.

Then there's the problem that your cake won't be sent.

It's just that the egg whites are not sufficient.

The biggest problem for many newbies is that the protein is insufficient.

Make cakes at home because there is no professional equipment for cake shops.

So it does take some effort to whip the egg whites.

The egg whites are beaten to the milky white colloid.

Pick it with chopsticks.

Stand up your chopsticks. The egg whites are pointed but not falling.

is a successful protein.

But it can't be beaten either.

Foaming the egg whites will also cause cakes.

collapsed. Never mind.

It's going to be like this when you just do it.

Just try a few more times and you're good to go.

That's a lot to say.

Hope is not written in vain.

Hope it helps you solve your problem.

Put too much flour...

Sugar has the function of hygroscopicity and hydration (sugar can be turned into water when heated), so the more sugar you put in the cake, the softer and moister the taste.

It must be that the egg whites are not beaten well.

If the sugar does not fuse well, it will harden when precipitation occurs.

Just plain cake with coloring.

Then a few embryos were put together.

Cake shops generally don't make it.

Their cake crusts are all the same.

You won't be able to do such a troublesome job and not make much money because of a customer.

It is recommended that you do not eat this cake either.

Most are pigments.

Eating is not good for your health

Do you bake it at home, that's no play, good cakes are baked at low temperature, like top black swan cakes, you can refer to it.

Put too much flour, and don't have too much sugar! Your question is too brief, it's better to explain it plainly!!

Put a little minus when mixing the dough, and put baking powder when the dough is rising.

If you can't mix the noodles again, put an egg on it.

Dear, the cake may be made very hard because: 1. It may be that the amount of sugar, milk powder and oil is not enough, and the amount of eggs is too much. Sugar, milk powder, grease and eggs are all ingredients that are easy to color, and adding too much will cause a thick layer on the epidermis, which will make the surface hard.

2. It may be that the flour is used incorrectly, the gluten of the flour should not be too high, it is best to use all-purpose flour or low-gluten flour, otherwise it will also lead to the hardness of the cake. 3. It may also be that the fermentation time is too long, and the basic fermentation time should be well controlled, especially in summer, generally about 30 minutes, and the fermentation will cause the baked cake to be harder and the taste is not very good. 4. Insufficient proofing time is also one of the reasons why the cake is hard and hard, and the proofing time needs to be controlled at 1-1

About 5 hours, if the proofing is not enough, there will be no slight natural shaking when touched by hand, and the cake will be hard when baked. When baking cakes, the oven needs to be preheated to the specified temperature before the electric oven can fully bake the food and make the food more delicious. It usually takes about 10 minutes to warm up the electric oven.

If you preheat the electric oven and bake it for too long, it may affect the service life of the electric oven. If you find that the cake is a little burnt after baking, you can cover the food with a layer of aluminum foil, or open the oven door slightly to dissipate the heat.

There are the following:1. When making cakes, the quality of flour directly affects the quality of the product.

2. It may be that the amount of sugar, milk powder and oil is not enough, and the amount of eggs is too much.

3. Before baking the cake, the oven must be preheated, otherwise the softness and elasticity of the baked cake will be affected.

Caution for consumption:1. Fresh milk cake must be eaten on the same day, and the taste is not very good the next day 2. Compared with the decorated cake, the fresh milk cake has a light, low-fat and high nutrition, and has gradually become the new favorite of the pastry market, but its 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.

Preparation of cakes.

Ingredients: 80 grams of low-gluten flour, 80 grams of caster sugar, 6 eggs.

Excipients: 1 gram of salt, a few drops of lemon juice, 60 grams of butter, 80 ml of milk.

Preparation of cakes.

1.The butter softened at room temperature is placed in a porcelain bowl and can be heated at high temperature.

2.Put the gas on the stove and bring to a low boil, then turn off the heat immediately.

3.Sift the cake flour into the above steps and mix well.

4.Add a whole egg, mix well, then gradually add the 5 egg yolks separated from the egg whites and mix well.

5.Add the milk in portions and mix well.

6.Add a few drops of lemon juice and 1 gram of salt to five egg whites, beat with an electric whisk until coarse foam, add sugar and beat until neutral foam, lift the whisk with a small hook.

7.Add one-third of the whipped egg whites to the egg yolk paste and mix well.

8.Pour the batter into the remaining egg whites and mix well.

9.Pour the batter into an 8-inch mold and shake the mold a few times.

10.Wrap the outer layer of the mold in tin foil and place it in a baking tray filled with cold water.

11.Preheat the oven to 150 degrees on top and bottom heat, and bake for 80 minutes.

Cooking skills. Beat the eggs until neutral and foamy, do not need to beat until dry.

The rice cooker makes a cake.

Ingredients: 4 eggs, 6 tablespoons of milk.

Method steps.

Beat the egg whites with 3 chopsticks, 3 is much faster than two pills. It doesn't take long to make a bubble (in order to highlight the sweetness, you can put a little salt), put a spoonful of sugar, keep beating until it is a little thick, and then put a spoonful of sugar, and then continue to beat, so that after about 15 minutes, it will become creamy, and the chopsticks will not fall off, this process is more critical, and it is a little painful not to stop! It takes a little patience and persistence!

It's better to have a whisk here!

Mix 2 tablespoons of sugar, 3 tablespoons of flour and 6 tablespoons of milk in the egg yolks.

Pour in half of the creamy egg whites and stir (up and down rather than in a circular motion).

Stir well, pour in the other half of the creamy egg whites, and stir up and down.

Press the rice cooker button to preheat for 1 minute, take out the pot a little hot, pour in a little oil and evenly coat the pan to prevent it from sticking.

Pour in the stirred stuff and squat the pan a few times to pop the bubbles out.

Press the cook button, it will automatically jump to the keep warm setting after 2 minutes, then cover the vent with a towel and stuff it for 20 minutes, then press the cook button, and it will be fine after 20 minutes.

Precautions. The most important thing to pay attention to in the whole process is not to get a drop of water on it, and wipe the utensils dry! Otherwise, all the work done will be wasted.

It may be that you have added too much flour, and too much flour will not be baked, so it is recommended to readjust the ratio of raw materials for the cake.

"Good bread may not change the world, but it will give guests a good start to every day."

On a side street in the heart of Liverpool, England.

Baltic Bakehouse is quietly located on the corner of a red brick block, but you don't have to look small with this cramped and crowded shop.

Especially during the lunch break at noon.

It's crowded and crowded.

This family bakery has only opened since 2013.

But it's known as Liverpool's best bread bakery.

The bread in the shop is often sold out before closing.

Business is good enough for guests.

Online booking is the only way to guarantee the purchase of the desired product

The bread baked in the store is also used to make meals for the top restaurants in the city, this small bread bakery.

It was founded by siblings Sam and Grace Henley, who frequented a traditional bakery when they were young.

The shop smells fragrant, and the crusty white bread is huge.

Bagels are the love of the brother and sister.

Sadly, the bakery closed about 10 years ago.

So the siblings dug out a book on their mother's bookshelf and began to bake their own bread.

Keep flipping through new books.

I also learned the techniques of bread baking online.

The siblings became more and more skilled and became more and more interested in bread baking.

The joy of kneading the dough with their own hands is unmatched for them.

Another story of a foodie's successful counterattack).

Even if you run a bakery with a very good reputation.

For the brother and sister.

Baking hundreds of loaves of bread a day is also a difficult but interesting challenge: temperature, flour and the type of bread baked that day.

can affect the final quality of the bread.

Due to the handmade factor.

I haven't gone through much systematic and professional training.

The siblings are still not 100% confident that they will get a perfect piece of bread when they open the oven door.

But every time they opened the oven, they found 20 good loaves of bread lying inside.

They will still feel pure joy.

It's this wonderful feeling.

Keep them up at 4 a.m., almost every day.

Sam and Grace think.

It's like whiskey, or wine.

Each bakery has its own unique flavor.

And the bread at Baltic Bakehouse is hearty, tasty, and healthy.

Long fermentation.

The most moderate baking time makes them traditional sourdough bread.

It has a crispy shell and a soft interior.

There are two main reasons why the bottom of baked cakes is always hard, the first is that the egg slurry does not completely foam quickly, so after baking, the bottom of the cake is always hard and hard. The reason why the cake oil is not completely dissolved is that the cake oil will also cause the cake oil to sink to the bottom and become a hard lump.

Solution: 1. When beating the egg pulp, the best egg temperature is between 17 and 22, and it is necessary to pay attention to flexible adjustment according to the season. When the temperature is low in winter, the beaten egg can be properly heated. Note that the temperature should not be too high, such as egg whites when exceeding 60.

Denaturation will occur, which will affect the initiation, and the heating temperature should be mastered.

2. The cake oil must be added before the rapid stirring, and it can be completely dissolved after the rapid stirring is completed, which will also help the cake oil not sink to the bottom and become a hard lump.

When baking a cake, you need to pay attention to the processing of milk, when making a cake, there are usually two steps in the processing of cow dismantling milk, one step is weighing, weighing needs to be more accurate, choose a gram scale to weigh, the second step is milk heating, when heating, control the heat, and turn off the fire immediately after the milk bubbles.

Please wait a moment for your question I'm looking it up.

There are four reasons why the cake is very hard: 1. The recipe or the proportion of ingredients is wrong, which will cause the stirred cake batter to be too dry and thick; 2. The cake batter proofing time is not enough, the ingredients are not stirred evenly, and the flour and other powders are not sieved before use, which will cause the cake to be very hard; 3. The baking temperature is not accurate enough, the oven is not preheated before baking, and the upper and lower temperatures are not up to the standard at the same time, and the cake is very hard; 4. The baking time is not timed, resulting in too long baking time, excessive water evaporation, and the surface of the cake is dry and hard.

The cake is very hard because the temperature is too high, and the water on the surface of the cake evaporates too quickly.

Pour the sugar and honey into a bowl and beat the whole eggs.

Add a whole egg, mix well, and gradually add 5 egg yolks separated from the egg whites with hail, mix well.

Add the milk in portions and mix well.

Put the bowl in hot water, use an electric whisk to froth at low speed, and then beat at high speed until the egg batter turns white, and the pattern of the whisk does not disappear when lifted, and the volume expands.

Sift the low powder into the whipped egg batter in two parts, and mix well from the bottom up with a spatula to the top. After mixing well, add oil and mix well.

Wrap the outer layer of the mold in tin foil and place it in a baking tray filled with cold water.

Preheat the oven to 150 degrees on top and bottom heat, and bake for 80 minutes.

Summary. Hello dear The cake is very hard for the following reasons: 1. The recipe or the proportion of ingredients is wrong, which will cause the stirred cake batter to be too dry and thick; 2. The cake batter proofing time is not enough, the ingredients are not stirred evenly, and the flour and other powders are not sieved before use, which will cause the cake to be very hard; 3. The baking temperature is not accurate enough, the oven is not preheated before baking, and the upper and lower temperatures are not up to the standard at the same time, and the cake is very hard; 4. The baking time is not timed, resulting in too long baking time, excessive water evaporation, and the surface of the cake is dry and hard.

Hello dear The cake is very hard for the following reasons: 1. The recipe or the proportion of ingredients is wrong, which will cause the stirred cake batter to be too dry and thick; 2. The cake batter is not enough to rise in time, the ingredients are not stirred evenly, and the flour and other flours are not sieved before use, which will cause the cake to be very hard; 3. The temperature of Brother Feng's baking is not accurate enough, the oven is not preheated before baking, and the upper and lower temperatures are not up to the standard at the same time, and the cake is very hard; 4. The baking time is not timed, resulting in too long baking time, excessive water evaporation, and the surface of the cake is dry and hard.

Ingredients: Milk 50g, cake flour, 120g eggs, 4 milks, 50g cake flour, 120g eggs, 4 oils, 30g sugar, 60g1 Separate the egg whites from the yolks. 2 Pour milk and oil into the egg yolks and shake well. 3. Beat the egg whites until they are foamy, pour in the sugar in three times, and stir the egg yolks well.

4 Sift the low-gluten flour and stir until it is free of granules5 Pour the meringue into the batter in three times, stir well with a cross knife, pour it into the rice cooker, and press the cooking button.