Why did I use a rice cooker to make a cake that collapsed, and the inside was wet and the outside wa

This is the reason why the rice cooker is too hot, and as a result, the cake is battered but the baking time is too short, and the inside is not cooked thoroughly, so the inside is wet.

From your point of view, the degree of beating of the cake is not enough, because there is no puffiness in it, and the overall effect of the test is soft, so you have to fully whip the egg whites and do it later, so that the success rate will be higher.

Did you forget to apply cooking oil to the rice cooker? If the inside of the cake is so wet, it should be that the egg whites are not completely whipped, and you can drip a few drops of white vinegar or lemon juice before whipping, so that it is easier to whip.

You probably didn't pick the right mode.

The water is not in place!

That could be your rice cooker is broken and there is an air leak.

The technology is not in place, it should be steamed and deflated quickly, so it will be fine, as long as it is air pressure

Method: Read step by step.

Add half of the sugar to the egg yolks.

Stir well and add the milk.

Add the corn oil and continue stirring.

Sift in cake flour.

Add the egg whites to the other half of the sugar.

Beat with an electric whisk until hard foaming.

Add half of the whipped egg whites to the yolk paste.

Add the other half of the egg whites.

Pour into the rice cooker and secure the lid.

Press on cake mode for about 40 minutes.

Stuff for three minutes, and immediately turn it upside down.

Serve on a plate.

It is convenient to make cakes in a rice cooker, and you can make your favorite delicious cake without an oven, but we often have the problem of cake retraction and collapse when making cakes with rice cookers. Next, I will talk about the reason why this rice cooker makes cakes and collapses. There are several reasons why the rice cooker makes a cake that retracts and collapses:

1. If the egg whites are not in place, the protein will collapse and retract if they are not beaten well, so be sure to beat the egg whites to the point where they can pull out sharp corners, and turn the plate containing the egg whites upside down without flowing liquid. 2. The egg white bubble and egg yolk paste stirring technique is wrong, and the egg yolk paste should be mixed together as soon as possible after the egg whites are beaten. When mixing egg whites and egg yolk paste, pay attention to the technique, the wrong technique is easy to shine into the phenomenon of serious protein defoaming and retraction and collapse, or stirring for too long when stirring, which also causes serious protein defoaming.

3. Time and temperature When the cake is steaming, if the time is not enough for too long, or the temperature is too high when steaming, it may cause the cake to shrink and collapse. 4. The exhaust demoulding should not shake out the air a few times before steaming, or it is also necessary to shake a few times to shake out the bubbles that are not discharged before the pot, and the cake should be turned upside down before demolding, and the demoulding should be carried out only after cooling. Generally, the reasons for the retraction and collapse of cakes made from rice cookers are caused by these reasons.

Maybe it's because the temperature in the pot is relatively high, so the cake will swell out, and the temperature will decrease after taking it out.

It should be that the temperature inside is high and the pressure is small.

I think this is the reason for the thermal expansion and cold contraction.

Rice cooker cake collapse reason:

1. The recipe is not right: it is very important to make a cake formula, too much water or oil or not adding an appropriate amount of baking powder, etc., will cause the cake body to be unstable, and it is easy to collapse during the production process;

2. Protein defoaming: The source of the cake does not collapse, and it is the small pores of the egg whites that support the cracked cake body after hitting the dry foaming. If the egg whites are defoamed and there are few pores, the cake is prone to collapse.

There are many reasons for protein defoaming, such as insufficient beating, too long beating time, beating interruption and staying for a period of time before beating, and other improper beating behaviors may lead to protein defoaming;

3. Improper operation of making cake blanks: uneven mixing of egg yolk protein, unemulsified grease or oil brushing on the mold when making cakes, resulting in cake batter that cannot be adhered will cause the cake to collapse.

1. Rice cooker cake This is because the egg whites are defoaming, and the reason why the cake does not collapse is that the small stuffy mold tung gas code branch holes after the egg whites are hit to the dry foaming are supporting the cake body. If the egg whites are defoamed and there are few pores, the cake is prone to collapse. There are many reasons for protein defoaming, such as insufficient beating, too long beating time, beating interruption and staying for a period of time before beating and other improper beating behaviors can lead to protein defoaming.

2. Cake is an ancient pastry, generally made by the oven, and the cake is made of eggs, sugar, and wheat flour as the main raw materials. 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.

If you want to buckle upside down, you can only take it out after cooling, because as soon as the pot is boiled, the cold Sun Shoulu air runs in, it will condense into water droplets, and the cake will collapse.

Ingredients: 170g of cake flour, 4 eggs, 140g of sugar, Accessories: 40ml of salad oil

Step 1: Salad oil, sugar, gluten flour.

Step 2: Sift the low-gluten flour.

Step 3: Knock the eggs into a clean and waterless dish and stir well.

Step 4: Add the sugar and beat it quickly with a whisk for 5 minutes until the egg batter is 5 times larger.

Step 5: Pour in the sifted low powder.

Step 6: Mix quickly. Then pour in the salad oil and mix well.

Step 7: Pour into the rice cooker and shake the bubbles out twice. Sprinkle with black sesame seeds.

Step 8: Turn on the power and press the cook button (about 40 minutes).

Step 9: Just trip. Simmer for 5 minutes.

Step 10: Take it out and let it cool on the upside-down wire rack. Serve.

There could be a number of possible reasons for the collapse of the rice cooker's cake. Here are some common causes and solutions that can cause your cake to collapse:

Insufficient fermentation: The cake needs to expand fully during the fermentation process, and if the fermentation is insufficient, the cake batter will lose its fluffy structure and will collapse easily. Make sure to give the cake enough time to rise during the making process, as directed in the recipe.

High Temperature Cooking: Excessive cooking temperatures can cause the cake to expand too quickly and collapse the cake. Try to follow the cooking temperature and time recommended in the recipe and make sure the rice cooker's temperature control is normal.

Thin batter: Too many liquid ingredients in the batter may cause the cake to be unstable and prone to collapse. Make sure to use the correct proportions and recipes, following the requirements in the recipe.

Sudden change in temperature: If the lid of the rice cooker is suddenly opened or the rice cooker is moved during cooking, the temperature change may cause the cake to collapse. Try not to disturb the stable temperature environment of the rice cooker during cooking.

Other factors: There are other factors that can cause the cake to collapse, such as improper recipes, inaccurate cooking times, etc. Double-check the recipe and preparation steps to make sure you're following the correct method.

The reason why the rice cooker will collapse when making cakes is:

1. The cake is not thoroughly cooked, the cake is supported by the gasification of water to form a small pora, the cake is heated in the process, if it is not fully heated, it is thoroughly baked, the moisture is not vaporized, the support is insufficient, and it may shrink and collapse after it is done.

2. If there is no upside down immediately after baking, if there is no upside down immediately after baking, the temperature on the surface and inside of the cake will drop sharply, and there will be a collapse. Therefore, do not wait too long before taking it out after it is ready, you should immediately turn it upside down and wait for it to cool slightly before eating.

3. When heating the cake for too long, the time should not be adjusted too long, because if the cake is heated for too long, the moisture will be lost, and the situation will be too dry, resulting in the cake retraction and collapse, and the general cake heating can be controlled at 20-30 minutes.

During the pandemic, many people were unable to go out. So everyone began to study how to make food at home, especially the rice cooker cake has become the first choice of most people in Dameng Li. When it comes to making rice cooker cakes, you're bound to suffer all sorts of failures.

When making rice cooker cakes, there are many reasons why the cake will collapse, and the main reasons are as follows, which are:

1. The cake is not thoroughly cooked. If you open the lid of the cake if it is not fully baked, there is a high chance that it will retract and collapse. Therefore, it must be cooked well before the heating can be stopped.

2. The batter is not stirred evenly. Before pouring into the rice cooker, if the batter is not stirred evenly, the large one will sink to the bottom, and the small one will float, and the cake will easily retract and collapse.

3. Not enough egg whites. If the egg whites have not yet been whipped until they are foamy, add egg yolks and sugar, which may also cause the cake to collapse. Therefore, be sure to beat the egg whites until they are bubbly enough to stand on the chopsticks.

4. After the baking, there was no Bi Xian immediately upside down. If the cake is left to rest for a while instead of being turned upside down on the plate immediately after it comes out, the temperature on the surface and inside of the cake will plummet, and it may collapse.

When making rice cooker cakes, be sure to pay attention to many details of the number of branches when making them. This also makes the rice cooker cake easier to succeed.