Why is the surface of chiffon cake always burnt?

There are a few issues to be aware of:

1. Make sure the cake is placed in the oven;

2. During the second baking, the overall temperature is lowered, about 150 degrees for 20 minutes, and then adjusted to 160 degrees for coloring, so that the cake is fragrant and ripe. Generally, this situation is caused by the surface temperature is too high, only need to lower the temperature, adjust the baking time for a long time, generally bake until you smell sweet, and then bake for about 10 minutes to bake.

3. The baked cake is not swollen because the egg whites are not enough, the egg whites should be beaten to hard foaming, pull it, there is an upright small spike, if the small spike is slightly curved, the egg whites need to be further whipped.

4. When mixing, do not stir, but turn it from the bottom to the top.

5. Another point is that the four walls cannot be oiled, which is not conducive to climbing, in fact, chiffon cakes can be baked without oil, so that they can climb higher.

1.The top should not be too close to the heating tube.

2.When baking, pay attention to the fact that after coloring, add a cover of aluminum foil on it so that it is not easy to burn.

3.The main reason why the fluffy is not strong is that the egg whites are not in place, pay attention to the fact that they must be beaten until they are dry and foamy, that is, they use a whisk to pick out a little egg white, and the tip will not bend down. And when mixing with flour paste, you must pay attention to the action of cutting and mixing, not stirring, and the action must be fast, otherwise it will be defoamed.

Good luck next time.

Put it on the bottom layer of the oven and look at it carefully for the last few minutes, but the color is a little browned, and it's fine.

If the oven is small, it should be baked at a low temperature for a long time, and tin foil should be added after coloring near the upper tube.

Oven temperature. Many ovens have a temperature difference, that is, the temperature indicated is different from the actual temperature, and some even reach 50 degrees. The temperature in the recipe is only a reference value, if you want to do a good baking, you must first find out whether there is a temperature difference in your oven, how many degrees of temperature difference can be seen from here, the temperature you bake must be enough, not only enough but also high; The other is that the cake is too close to the top tube, so it is recommended that you put the cake mold in the baking tray and then put it on the penultimate layer, a little closer to the bottom tube.

From practical experience, it seems that more of the problem lies in overkilling. Many friends are always worried that they don't play enough and don't master the state of dry foaming, and they play a few more times, which causes the final result to defoam, retract and collapse. This is mainly due to the fact that the egg whites are not beaten properly (also known as beating the egg whites too lightly), or the method of whipping the egg whites is not appropriate, which then leads to the defoaming of the egg whites.

When mixing the egg whites and egg yolk paste, stir them in a tossing technique (rotate clockwise from 3 o'clock to 9 o'clock). ）

The problem of too high temperature when baking, the temper of each oven is different, and the temperature should be adjusted appropriately according to the situation of your own oven, just like someone else's oven 160 roast chruffon, my oven can only bake at 140, otherwise it will collapse to the bottom, so it is recommended to lower the temperature next time. The egg whites can neither be beaten too hard nor enough, if they are beaten too hard, the surface of the baked cake will crack and the taste will be dry. If the whipping is not enough, the support of the cake is not enough, and it is easy to collapse and not form.

If you are afraid that the cake will be battered, you can add an appropriate amount of water to the tray and preheat it for 10 minutes, put in the cake liquid and bake it at 160 degrees for 20 minutes to wait for the color of the cake, put in a piece of tin foil and adjust it to 140 degrees and continue to bake for 30 minutes, so that the baked cake is not mushy and fluffy. First of all, the egg white should be beaten until the pot is upside down and will not be low, and the baking temperature should not be too high, it is recommended to bake for about 130 degrees for an hour. Feel light on the color and bake at 150 degrees for 10 minutes.

Immediately after baking, take it out and shake it twice, and let it cool upside down.

It's because this cake has such a special feature, and this cake is made with some marshmallows, so it feels like this.

This is because you put too much batter, and you don't have to put too much batter next time you make it, so it will have a good effect.

The fire is too big, that's why it's like this. Or if you put too much sugar, it will become mushy, so be sure to follow the recipe strictly.

Because the oven temperature is too high and the cake is large, the caramelization reaction on the surface of the cake is faster than the heat transfer rate inside the cake during the baking process.

Answer: At this time, it is because the fire is too strong, so you can put a piece of tin foil on top of the cake and continue to bake until the cake is baked. However, we still have to pay attention to this situation, if the temperature of the oven is too high, then the cake will still go out to burn next time, and there is not enough time to bake, and even because the baking time is not enough, it will lead to wet parts at the bottom of the baking, we must pay attention to these situations, because only after these situations are controlled, can we bake a better cake.

The next time you bake the cake, you can lower it by 5 degrees, and the time can be slightly longer, so that you can reach the point you want, and every time you bake the cake, you must slowly observe it in front of the oven, because this kind of cake will slowly grow taller, and then it will no longer grow, and when it feels a little retracted, this is the sign that the cake is baked, record the time of baking the cake, and use this time when baking the cake, then there will be no other problems, of course, If this is still the case when the temperature is reduced by 5 degrees, then it can continue to be reduced.

Hope this helps!

Indicate that the temperature above is too high, turn the temperature down a little and bake it slowly.

At this time, you can put a layer of tin foil on the top of the chiffon cake to prevent it from being more charred, and then you can increase the temperature of the primer to bake the bottom.

1. The baking time is insufficient and not fully cooked.

2. If the cake is cooled too early, it will be eaten or not inverted in time, resulting in internal collapse and extrusion 3. If the cake is the kind of surface burnt, and the cracking is serious, but the inside is very viscous, like it is not baked, and it is easy to cause this situation to occur if it is baked for too long.

4. Novices should try not to use anti-sticking molds and there is no oil in the mold.

5. If it has not been solved, add more dry materials such as flour to the recipe (but too much flour can inhibit the expansion of the cake, and a reasonable amount can promote the expansion and stability of the cake, which should be noted).

1. If the surface of chiffon is burned, it is recommended not to eat it, because it contains carcinogens.

2. Chiffon cake belongs to the sponge cake type, the texture is very light, with vegetable oil, eggs, sugar, flour, and flour as the basic materials. Since vegetable oil is not as easy to foam as butter (traditional cakes are made with butter), it is necessary to beat the egg whites into a frothy form to provide enough air to support the volume of the cake.

3. Chiffon cake has high requirements for heat. And even the same oven is subject to different temperatures at different points. The four corners are the least heated, and the middle is the highest. The closer you are to the heating element, the higher the temperature.