What is the reason why the cake is fluffy?

The cake is fluffy and cannot be fluffy, which is the cause of gluten shrinkage and collapse.

When mixing the sugar, butter and eggs in a blender, be sure to reduce the speed to less than medium. Then, when adding flour to the "sugar egg" batter, keep the mixing speed low. This is to avoid the formation of too much gluten, which expands beautifully when baked, but as soon as it is removed from the oven, it immediately shrinks and collapses.

When making cakes, mix butter, sugar, and eggs at a medium-low speed, and also keep a low speed when adding flour. Do not go above medium speed. This will prevent the cake from having some damp lumps inside after it is cut.

The easiest way to make the cake fluffy is to add baking powder or baking soda, but if the amount is not well controlled, or the baking time is not right, the fluffing effect may not be ideal. In addition, the cake with the addition of extra fluff will not be moist enough and will taste worse. Thank you.

The egg whites should be completely separated from the yolks, and in a waterless basin, use an electric whisk, or a hand-pulled whisk, and add sugar in three parts, the specific ratio can be according to your tutorial. Hard foaming, even if the basin is turned upside down, it will not flow out. Pull out the long pointed shape.

For example, the egg white is not beaten, and it cannot fall in the basin after beating, and it must be beaten to this state; Or maybe the proportions are not adjusted.

Eggs put|Less sugar, less proofing time, not enough proofing time, more than 6 hours.

If the cake is fluffy, it is likely that the egg white is not beaten well, or it may be that it has been beaten for too long, or it may have foamed when the egg white is stirred with the batter, you see which reason.

The reason why the cake can't fluff up is generally the problem of egg white, if you choose the method of separating egg white and egg yolk to make cake, then the problem is basically that the egg white is not successfully beaten or beaten for too long, and it may be that the egg white is defoamed when mixing with the batter, it is recommended to find the reason from the above aspects, according to my personal opinion, the egg white is not beaten in place is the main reason.

The reason why the cake is not fluffy may be that the amount of baking powder is too small, and the other may be that the fermentation time is not long enough.

1. Add some vinegar to the egg whites, add sugar in three times, and beat into foam.

2. Add sugar and vegetable oil and milk to the egg yolk, the ratio is 4 egg yolks, 45ml of milk, 30ml of oil and mix well. 200g cake flour sifted and added. It can only be mixed up and down.

Can't make circles. Add the egg whites into three times and mix well, put them into the inner tank that has been heated and touched with oil in time, heat, reheat 20 minutes after tripping, and 20 minutes after tripping before opening the lid. Notes:

4 eggs 200 g flour.

Is it enough to add enough sugar to stir the egg whites?

How does it mix with egg whites when stirring after flour is raised?

1. There is too much oil and water in the cake recipe, and no appropriate amount of baking powder is added, resulting in the cake being crushed by its own weight and not fluffy.

2. The batter is gluten-free, and it retracts after cooling, resulting in non-fluffiness. Solution: Use low-gluten flour, or use 80% all-purpose flour + 20% cornstarch.

3. Protein defoaming: insufficient beating, or beating interrupted and staying for a period of time before beating, or beating for too long, the timing of adding sugar is not right, it is not easy to achieve dry foaming, so that the protein foam is unstable, easy to defoam, and the pores are reduced, so that the volume of the cake batter is reduced, and the cooked cake body will be retracted after cooling, resulting in no fluffiness.

4. The egg yolk paste is not stirred evenly, the oil is not emulsified by hail banquet, or the egg yolk paste and egg white paste are mixed unevenly, resulting in no fluffiness.

Cake: Cake is an ancient pastry, generally made by 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.

After being stirred, modulated and baked by Xiangchen, it is made into a sponge-like snack.

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).

<> cake is not fluffy enough, often the sail cover is caused by the temperature of the steamed bread is not right, the higher the temperature, the harder the steamed coarse bread, and it may also be related to the egg white is not completely whipped, the more loose the egg white will become fluffy, of course, it is also related to baking powder, adding more baking powder will also cause the cake to become hard and not fluffy enough.