Why does the cake retract? What causes it?

Here's why: if the primer is too high, it may cause the top to shrink and a large hole appear, and many professionals have a recipe for the top fire to be higher than the bottom fire.

Egg whites are not foamed or beaten in place.

If the flour has been stored for too long, it has become insect or moldy.

The flour is too gluten or partially stirred for too long, resulting in gluten.

The amount of baking powder is not enough or has become ineffective.

6. The flour is mixed unevenly.

The cake is shaken in the oven.

Solution: Adjust the recipe, use low-gluten flour, pay attention to the operation: the egg yolk paste should be stirred up and down without drawing circles. When mixing egg yolk paste and egg white paste, you should also pay attention to mixing gently.

The egg beating head and egg beating basin should be clean, there can be no water and oil, and it is best to use stainless steel egg beating basin; Eggs should be fresh, it is best to be refrigerated, and the egg white yolk should be separated, especially there should be no trace of egg yolk left in the egg white; Added sugar and white vinegar help to whip and stabilize the foam.

Start beating at low speed - start adding 1 3 sugar after coarse foaming, beat at medium speed, add the 2nd and 3rd sugar in the middle, whip continuously, don't stop too long and then beat, until dry foaming.

Test the degree of dry foaming: the egg bowl is tilted, the foam is not flowing, and it cannot be put down. At this time, a little cotton wool-like foam tissue on the side of the basin is allowed. )

Refuse not to stick to the mold to ensure that the inner wall of the mold is oil-free.

It's not the right thing. The temperature is too high and uneven. There is also the wrong amount of online prescriptions.

1. Recipe problem: too much oil or water in the recipe causes the cake to be too heavy and will be crushed by its own weight; Workaround: Adjust the recipe.

2. Gluten problem of batter: because of the gluten of batter caused by stirring, the cake will shrink after cooling; Solution: Use low-gluten flour and pay attention when operating

Stir the egg yolk paste up and down, do not stir in circles. 3. Protein defoaming problem: insufficient beating, or beating interrupted and staying for a period of time before beating, or beating for too long, adding sugar at the wrong time, 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 cake batter is reduced, and the cake body after cooking will be retracted after cooling.

After foaming, the egg wash is easy to settle and turn into a pudding layer during baking, which is also a possible reason for the cake to retract.

Cake is an ancient pastry, generally made in 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. It is stirred, concocted, and baked to make a sponge-like confectionery.

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).

There are three main reasons:

1. If there is too much oil and water in the formula, and no appropriate amount of baking powder is added, it will be crushed by its own weight, just like not being upside down in time.

Workaround: Adjust the recipe.

2. Paste out the tendons, and retract after cooling.

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

3. Protein defoaming: Insufficient beating, or beating after a period of interruption and staying, 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, the pores are reduced, the volume of the cake batter is reduced, and the cooked cake body must be retracted after cooling.

Solution: The egg head and egg bowl should be clean, without water and oil, and it is best to use copper and stainless steel egg bowls.

One is that the egg whites are not completely whipped (that is, we are talking about not beating to dry foam), and the second is that the baking time is not enough, and the inside of the cake is not baked.

Do not add any liquid except eggs, water and milk, otherwise it will shrink and clump easily.

After baking, take it out immediately and cut it to let the steam inside dissipate, otherwise it will be easy to retract.