What to do if the baked chicken cake is sticky, and what to do if the baked cake sticks to the plate

Chicken cake. Preparation of chicken cakes.

Ingredients. Eggs (2 pcs) cake flour (130 g)

Seasoning. Sugar (130 g), baking powder (1 g), peanut oil (28 g), kitchenware. Not.

1 Mix cake flour and baking powder through a sieve, and brush the inner wall of the mold with oil.

2 Crack the eggs into a bowl, pour in the sugar and insulate with water.

3 Use an electric whisk at high speed to beat until full-shot.

4 Sift in the powder and pour in the oil.

5. Beat with electricity and continue to stir at low speed until it becomes thick and smooth.

6 Put it in a piping bag and squeeze it into a mold.

7 Put it into a piping bag and squeeze it into a mold.

8 Preheat the oven at 190 degrees, medium layer, about 10 minutes (depending on the amount of batter), and color evenly.

Tips: 1. The amount of eggs and flour is the same, and the amount of sugar can be reduced by 1 3 if you are afraid that it is too sweet.

2. The eggs should be beaten until they are completely expanded, the volume will increase by five or six times, the egg batter will be thick, and the egg head will have 2-3 cm of egg liquid will not fall off easily; Then, add flour so that the cake will reach maximum puff.

3. This cake is suitable for stirring with an electric whisk throughout the whole process, and if the steps of mixing flour and oil are mixed by hand, the tissue holes baked will be relatively large.

Chicken cake. The chicken cake has a nostalgic taste, a simple and original chicken cake that does not cost anything. The chicken cake has a solid taste, but it has a very fragrant egg flavor, pure chicken cake. ”

Materials. Ingredients: 1 egg, 45 grams of cake flour.

1 2 tsp of baking powder as an adjunct.

Seasoning: 10 grams of salad oil, 25 grams of milk, 1 2 tsp of vanilla extract, 35 g of caster sugar, 1 tsp of milk powder.

Preparation of chicken cakes.

1.Put together the milk, vanilla extract and salad oil, mix well and set aside.

2.Mix cake flour, baking powder and milk powder and sift aside.

3.Eggs and caster sugar, whisk with a whisk and mix well.

4.Sift in the powder from step 2 and mix well.

5.Add the liquid from step 1, mix well, cover the cake batter with plastic wrap, let it stand for 10 minutes, and pour in the cake tin for 7 minutes.

6.Place in the middle of a preheated oven and heat at 180°C for 17 minutes.

Method 1: The cake baking tray can not be washed with water, wipe the baking tray with cotton gauze, coat it with butter, bake it in the oven at 180 degrees for 15 minutes, take it out, pour out the oil stains, cool it and then brush the butter and bake again. Repeat it three times, and the next time you use it, it won't stand on the plate, and the cake has a clear fragrance.

Method 2: 1. The baking tray must be preheated first, generally preheated for 5 10 minutes 2. Brush a layer of oil on the baking sheet, which does not require a lot, as long as it is evenly brushed. 3. Sprinkle flour, generally speaking, the effect of high-gluten flour is the best, however, if it is "baked carrot cake, it is best to use coconut flour", if it is toasted bread, you can sprinkle a little fine corn flour, which can improve the fragrance of the finished product.

The chicken cake that is made is very sticky when put together.

Hello! [Love] dear [love], I found for you here to find out that the chicken cake made is very dry together, there are the following three reasons, the first is because there is not completely baked chicken cake on the surface and too much oil, when baking the cake, you should use chopsticks to insert chopsticks in the middle to take it out, clean without any adhesion is baked The second is because you beat the cake when you beat each other too much, so it will also make a statement that it is more sticky to bake, when it is sent, there is a triangle when it is lifted, and the third is it. It may be because your cake, the ratio of flour and liquid is not right, the ratio of dry and wet to wet of the cake is very important, once it is not right, the cake will not be easy to form, or there will be a very sticky situation as you said, it is recommended that you can adjust your recipe, or go to the Internet to search for the cake recipe you need, and then strictly follow the recipe for proportioning, this situation will not occur I wish you a happy life, everything you think can be realized one by one, and good luck is always with you. <>

I don't know if the above is correct, if it is not true, you can point it out, I will correct the model in time. [clenching fist] [clenching fist].

1. Mold anti-sticking:

1) After the butter is heated and melted into a liquid state, dip the butter with a brush and brush it on the inner wall of the mold (or apply the softened butter directly to the inner wall of the mold by hand).

2) Sprinkle some dry flour inside the buttered mold.

3) Gently shake the mold with a wide base to make the flour stick evenly to the inner wall of the mold.

4) Pour out the excess flour and the mold is ready.

2. Precautions for anti-sticking mold:

1) If butter is replaced with vegetable oil, it also has an anti-stick function, but the anti-stick performance is not as good as butter. Flour can also be left unsprinkled, such as baking butter cakes, the situation of sticking to the mold itself is not serious, so as long as a layer of butter is applied to the mold, it is enough to prevent sticking.

2) Generally speaking, the anti-sticking effect of these anti-sticking methods is arranged as follows from good to bad: butter + flour only butter and vegetable oil only.

3) Some types of cakes cannot take anti-stick measures, such as chiffon cakes, and the cake needs to rely on the adhesion of the mold to fully expand during the baking process. Generally, the varieties that cannot take anti-stick measures will have special instructions in the formula.

4) To bake those desserts with a smooth appearance (such as various puddings), the mold only needs to be coated with Fengyan and buttered, and there is no need to sprinkle flour, otherwise it will affect the appearance of the dessert.

5) Mille-feuille puff pastry desserts, during the production process, will ooze a lot of butter, and after baking, it will basically not stick to the mold, so you can not take any anti-stick measures.

1. The surface of the baked cake will be very sticky after cooling, which is caused by the insufficient temperature and time of the cake baked in the oven. Because after the cake batter is poured into the baking mold and sent to the oven, the suitable baking temperature and time can transform the original flowable viscous emulsion into a solid gel with a fixed organizational structure, and the internal structure of the cake forms a porous flesh-like structure, making the cake soft and a solid with a certain elasticity. On the other hand, if the baking time and temperature are insufficient, the cake batter will not be formed, and the surface will be very sticky after cooling.

Second, the surface of the baked cake will be very sticky after cooling.

The way to control the baked cake and the surface of the baked cake is to control the baking time and temperature control of the cake batter in the oven.

The temperature and time of baking cakes should be determined according to the size and category of the cake, and the small cakes should be baked with high temperature and short baking time; Thick cakes should be baked at a low temperature for a long time.

If the weight of the cake is less than 100g, it takes 200 and bakes for about 12 18 minutes, and the top and bottom heat are the same size.

The weight is 100g 450g, use 180, bake for 18 40 minutes, and the lower heat is larger than the upper heat.

The weight is 450g 1kg, and it should be roasted at 170 for about 1 hour for 40 minutes.

Use a flat baking tray for cakes, bake them on the upper heat, use very small ones on the lower heat, as long as the bottom of the cake can produce color, about 180 200 on the upper fire, about 120 on the lower fire, and about 15 20 minutes on the lower fire.

That's not baked to shrank your waist. The moisture content is large, and if it is not baked thoroughly, it will cool and stick. Later, after baking, turn on the heat alone and bake for two or three minutes, which should solve the problem.

1. The temperature of the oven is not set properly, resulting in the cake not being baked;

2. The egg whites are not beaten well, the cake batter is over-beaten, and the part of the beaten egg white and egg yolk is not stirred evenly;

3. The proportion of cake recipe is improper, and the proportion of liquid (such as eggs, oil, water, etc.) is too much.

The cake is made as follows:

Ingredients: 168 grams of eggs (peeled), cake flour.

65 grams, sugar.

33 grams, 22 grams of purified water.

Excipients: 1 gram of salt, 3 drops of white vinegar.

1. Prepare raw materials: low-gluten flour, sugar, eggs.

2. Separate the yolk and egg whites of the eggs and put them in two basins.

3. Add 20 grams of sugar to the egg white and 13 grams of sugar to the egg yolk.

4. Add 22 grams of purified water to the egg yolk basin and stir well with a spatula.

5. Re-start the core and add the sifted low-gluten flour.

6. Stir until there is no dry powder for later use.

7. Add salt and white vinegar to the egg white.

8. Beat with an electric whisk until it is dry and foamy.

9. Put one-third of the egg whites into the egg yolk basin and stir gently.

10. Pour the batter in the egg yolk basin into the egg white basin, gently stir until the batter is smooth and uniform, pay attention not to defoam at this time, the oven should be preheated in advance, the upper heat is 185 degrees, and the lower heat is 180 degrees.

11. Pour the stirred batter into the cake mold, shake it a few times on the table to shake out the bubbles, put it in the preheated oven, bake for 20 minutes, the surface is evenly colored, and insert it with a toothpick without wet powder to bring it out.

12. a finished product.

Sticky is not cooked inside, the water evaporates is ripe, you can change a cake mold, your way of making cakes is not suitable for this kind of abrasive, if it is in the middle you can change a short flat mold, or you less down to stare at some materials to try. I started doing the same, I changed the mold and it was OK.

It's not baking powder, it's not stirred evenly, or it's not baked for a long time, and the temperature is not right.

Generally, chiffon is 180 degrees, 25-40 Liang Hui Zhong is dispatched, according to the size of the mold.

The muffin is dusty at 200 degrees for 15-20 minutes.

Whether the cake is cooked or not, just stick it in the middle with a toothpick, and there will be no slag stickers.

Personally, I think it is more likely that it is not mixed well.