The egg white cake is very good, why does it shrink when it comes out of the oven

It's the same if you overdo it.

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.

It is most likely that the egg whites are not completely whipped, so it is recommended to whip the egg whites completely before making the cake.

Because the proportion of yeast powder is wrong! If the proportion of yeast powder is not right, it will cause the cake to not come up, and the fermentation effect will be better with warm water.

The egg whites are very successful, what is the reason why the cake is not fluffy? Due to the temperature, the oven temperature is not adjusted, and the cake is easy to be battered on the outside and raw on the inside, and it will not be fluffy. Beat the egg whites thoroughly.

Beat until the egg whites are upside down in the basin and will not fall off, or the chopsticks will stand in the egg whites.

It may be that you forgot to add baking soda, which has a very big effect.

Egg whites and egg whites should be separated, and the egg whites should not be wet during the process, that is, the egg separator, whisk, or the basin containing the egg whites should be wiped dry, otherwise the egg whites will be difficult to beat.

When the egg whites are beaten to hard foaming, the egg whites picked up are olecranon-shaped, and they are stable and will not collapse.

<> 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.

1.If there is too much oil and water in the formula, and the appropriate amount of baking powder is not added, it will be crushed by its own weight just like not being upside down in time. Workaround:

Adjust the recipe. 2.The batter comes out of the gluten and retracts when it cools.

Solution: Use low-gluten flour, or use 80% all-purpose flour + 20% cornstarch. Pay attention when operating:

Add egg yolk before paste, don't stir up the wild noise and mix early, use the egg to pump 6 or 7 circles, it doesn't matter if it's uneven, add the egg yolk and touch the sail after stirring for a while, 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.

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.

1. The reasons for the cake to rise up and retract are: excessive whipping, or excessive running gas when stirring; Not overcooked or over-roasted; After baking, there is no shock to the mold, and the cake will also retract and roll. All three of these causes will eventually cause the hot gas inside the cake to run away, causing the cake to retract.

2. The solution to the cake retraction is: in order to prevent the cake from retracting, the mold should be turned upside down immediately after baking, and the mold can be cooled with two cups in front of the old one. There is also a repentance bucket that can be poured with some mousse, and it will be looser and not tight.

During the baking process of the cake, the cake body will expand very high due to the temperature, and the cake will become fluffy and soft. So why does the cake shrink when it comes out of the oven?

1. Egg whites are not evenly beaten: If the cake is retracted after baking, it may be because the egg whites are not evenly beaten in the early stage, and incomplete egg whites will cause the egg whites to be unstable and begin to precipitate, so that the cake will retract after cooling.

2. Temperature: Generally speaking, the temperature of baking cakes will be controlled at about 200, if the temperature is too low, it will cause the cake batter to stick together, so that when the temperature suddenly decreases, the cake will begin to shrink. It is recommended to preheat the oven in advance when baking cakes, and to bake them for a longer period of time.

3. Recipe: Sometimes the cake retraction may be related to the proportion of the formula, when making cake batter in the early stage, you can add 1 3 spoons of white sugar to the beaten egg white, which can help the egg white, and at the same time pay attention to the ratio of flour and milk is best controlled at about 2:1.

The above is an introduction to the method of why the cake is retracted when it comes out of the oven.

The egg white may not be enough, and the egg white may be beaten like snow, and the bowl is turned upside down, and the egg white does not flow, and the upside-down limb does not come out to send a signal. The baking time may not be good, it is recommended to bake at low temperature for a longer time. When baking, pay attention to see if the cake is rising.

It may be a problem with the protein defoamer, you should preheat the oven first, and then put the cake in the oven, if it is not a problem with the oven, it may also be a problem with the microwave oven or rice cooker, and the baked cake should not be taken out in a hurry, but the mold should be turned upside down and slowly cooled before taking it out. The proportions in the recipe may not be right, so the ingredients used to make the cake should be in the right proportions. Flour is divided into low-, medium-, and high-gluten.

The cake is made with low-gluten and high-gluten flour and can also be mixed with one-fifth cornstarch. It is also possible to coat molds and tools with oil or water, which will pop the egg whites and make the cake firm but not soft. Egg whites are not enough:

If it is chriffon, the egg white bowl should be sent upside down, and it should not be left behind. Cooking time may not be enough: It is recommended to keep the cold temperature for a longer time.

If you're not sure if you have enough time, stick a toothpick on the cake and see if it sticks to the batter. Thaw. Preheat the oven before baking egg whites.

If you preheat the oven after baking the cake, the egg whites will defrost easily and will not become soft. Incorrect formula design: Pay attention to the appropriate ratio of dry and wet materials, which are so-called liquid materials, including eggs, milk, oil, water, etc.

The cake needs a certain amount of support, and the proportion of wet material is too high, and the proportion of flour is too low, so that the cake has no support and is easy to collapse during the baking process. Mix oil and water into molds or tools. The cake is deep and soft because there is a lot of air in the egg white.

If there is oil or water in the mold or tool, the protein bubbles will burst very quickly and the cake will be firm but not soft. So when making chiffon cakes, molds and tools must be clean and dry. Flour.

To make a good cake, use cake flour, or plain flour mixed with cornstarch, in a ratio of 1:3 to 1:4.

If the flour is not treated like this, it tends to rise when it is hot and shriveled out as soon as it is taken out.

The main reason is that the ones we make are different from those made by the cake shop, and secondly, because they have a different taste, and the materials and additives used are different.

It may be caused by the lack of time for the egg whites, generally speaking, it must be beaten for a period of time, and the egg whites should be frothed very softly.

The lack of fluffiness may be due to the fact that there are too few Qing Dynasty, or it may be because the time to pass the time is relatively short, so it will be like this.