How many kilowatts is the three layer machine equipment for baking cakes

This must be fine. Whether it's a tart or a cake, the main ingredients used are eggs, milk, and flour, and even if the flavors will interact, there are no other ingredients, so it's sure to be fine. However, it is recommended that you put the tart on the bottom layer and bake the cake on the top layer like this (because the heat is steaming upwards), so that the cake will absorb the taste of the tart and it will be sweeter.

Of course, I'm talking about ordinary cakes, without chocolate and other spices.

Put it in the lowest layer, the temperature of baking the cake can be adjusted at 200 degrees, generally baking for about 15 minutes, you can observe it every few minutes during the baking process, you can turn or move the position of the cake to make it more evenly heated, when the cake is all hot and expanded, the surface is slightly yellow, it is basically OK.

Depending on the size and type of cake you get, the temperature is different. The lowest is 140 degrees, and there are 180. I'll give you a blog address, that's a master.

Hello dear. It is usually about 140-160 degrees Celsius to bake cakes.

You also have to preheat it, at least 20 degrees (because it will cool down if you open the door and put things in.) It takes about 5 minutes to warm up.

Ask me if I'm in a commercial oven or at high altitude.

Wait a minute. Question: I just tried it, the primer is 170 and the fire is 180, and it still collapses badly when it comes out.

It also depends on the size of the cake.

Ask 8 inches. How much temperature should be used for 8 inches.

Shorten the baking time to compensate for the loss of moisture and shorten the time it takes to whip cream, sugar and whole eggs, as less air will be mixed in and the fermentation process will not be over-fermented.

Increase the liquid ingredients by 1-4 tablespoons, reduce the yeast by 1 4 (if you want to use 1 teaspoon for the recipe, we will use 3 4 teaspoons is enough), and reduce the sugar by 1-3 tablespoons per cup.

Tell you, there are 2 reasons for your failure, the first online method of making cakes is 90% from the Changdi CKF-25B machine, which says that the temperature is 180 degrees, and the temperature of your Galanz oven is about 20 degrees higher. The fire is too urgent, so there will be a phenomenon that the surface is cooked and the bottom is not cooked. Second, stir.

Where did you send the egg yolk **? You must stir in a circle, that is not right, you should use a spatula to fold up and down and stir, you can't stir out the gluten in the flour, otherwise it has expanded to the end and will collapse. In addition, the soup is removed.

The reason for the unsuccessful is to a large extent the proportion of ingredients, the way of baking is also very important, first of all, the humidity ratio, in a baking time, a simple look at your ingredients, basically there is not much of a problem, I hope you still how to match the proportion of adjustment protein can increase stiffness, but it will be the cake becomes crispy, too much flour will be the cake will become soft and easy to collapse, too much water will be the cake will become soft and viscous, the proportion of soup and some other serious impact on the taste of the cake, The oven bakes too long and the cake will become dry and hard and crispy, too short will have too soft, sticky, and undercooked phenomenon, in a tool and the production of the tool is also related, do not use the tool to make a different taste to hehe hope to think about it, and then check some more similar information on the Internet, compare, analyze the reasons, I believe you will do better next time, continue to work hard and believe in yourself!

First of all, is it the right way to add flour to the egg whites and stir them? You can't mix it in a circle, it will defoam, you have to use the bottom to stir it up.

And are you preheating the oven? Before starting to bake, set the oven to the desired temperature and then preheat it for 5-10 minutes, wait for the heating tube to turn from black to red and then black before you can put it in and bake. Otherwise, the temperature in the oven will obviously not reach the temperature you want to bake when you start baking.

Finally, it is important to pay attention to whether your recipe is accurate.

If you don't bird you, you won't tell you hehe. Add the proportion of the recipe, add the temperature of baking, add the baking time, add the hardness of the whipping cake, and there is no oil in the baking tray. If you don't grasp these well, a beautiful cake will be flattened.

Generally, the homemade cake is about 30 minutes, and the cake made in the steam oven is better, and the temperature is about 220.

Don't mislead anyone, what kind of recipe is this.

160°, after 27 minutes, you press lightly with your hand on the surface of the cake and it has good elasticity, indicating that the cake is ripe and ready to eat!

There are many issues to pay attention to when baking cakes, first of all, what cake you want to bake, different cakes have different production processes and methods, so the focus of its attention is also different.

See how the amount is, and if it feels good, you can do it.

Forget it, if the cake stall is placed near the industrial zone, eighty percent will lose.

Will it be easy to get ashes when buying crispy cakes in the industrial area?