Help, why can t the cake baked in my oven come out

The cake is not difficult, the main baking novices do not pay attention to the details, here are emphasizing the 3 problems that should be paid attention to.

There are the following reasons:

1. The dough is too thick and the cake does not form.

2. The egg whites are not hard to foam.

3. When the egg whites are mixed with the egg yolk paste, the bubbles are destroyed.

4. When pouring the cake batter into the rice cooker, you didn't knock the liner on the countertop a few times, and didn't shake out the bubbles underneath.

5. Bake the cake with the heat preservation function but do not cover the vent with a wet towel.

6. The oven should also be opened when it is on fire, and it cannot only be turned on and not on fire. Commercial oven at 180 degrees on the top and 160 degrees on the bottom; Household generally 160-180 degrees on the fire, 160-180 degrees on the bottom, according to the distance between the upper and lower layers of the oven.

The possible factors are as follows:

1.Put the mold on the baking net and bake, do not put it on the baking sheet, the baking tray has a temperature insulation effect;

2.The oven down tube is not working or the temperature is not enough, please see if you turn on the down tube;

3.I don't know the size of your oven, if it is a small oven (below 25L), it is also possible that the oven capacity is too small, the space is not enough, and the baking capacity is more.

There is definitely something wrong with your recipe, the ratio is absolutely incorrect, how can you put so much powder, and you don't need to put 8 grams of baking powder, this is an 8-inch amount, you put the wrong flour, you can't put high-gluten flour, you can't put butter, and the ratio of other ingredients is not very good. If you want to copy it, you have to copy the correct recipe. There are also individual operational details.

If you don't get it in half a step, the whole cake will not work.

Reason 1: The surface is cooked too early, and the bottom continues to expand and crack the hardened surface.

Solution: Primer first, wait for the bottom to fully expand, and then turn on the fire to roast.

Reason 2: The thickness of the egg liquid is too large, which is easy to cause the middle to be difficult to bake, causing the surface to crack or collapse.

Solution: Pour the egg liquid into the mold and control it at about 3cm.

Reason 3: The temperature in the oven is too high, which will also cause the surface of the cake to ripen too early.

Solution: Lower the temperature and bake for a longer time.

Reason 4: The proportion of water or milk in the cake is too large, resulting in too high the weight of the cake, too much humidity in the middle, and it is not easy to bake, and finally shrinks and collapses after baking.

Solution: Choose the formula carefully, and the proportion of water or milk should not be too large.

Reason 5: Collapse caused by thermal expansion and contraction during the cooling process of the cake.

Solution: Remember to turn the mold upside down after baking and wait for the cake to cool down fully.

Reason 6: Excessive beating of egg whites.

Solution: Don't hit it into a straight hook, it should be a curved hook, wet, and then the fire should not be too high, 180° is good.

Caution when consuming

1. The fresh milk cake must be eaten on the same day, and the taste will not be very good the next day.

2. Compared with decorated cakes, fresh milk cakes have a light taste, low fat and high nutrition, and have gradually become the new favorite of the pastry market, but their shelf life is short and not easy to store.

3. If diabetic patients must eat, they must choose cakes with sugar substitute additives and eat them in small amounts.

The above content reference:

Encyclopedia - Bake cakes.

Encyclopedia - Cake (dessert made with eggs, sugar, and wheat flour as the main ingredients).

There may be several reasons why the cake cannot be swollen and swollen: the proportion of baking powder to flour is insufficient, too much water is put in, the stirring sedan is too thin, the whipping is not in place, the fermentation time is not enough, and the heating time is insufficient.