Why do cakes stick to blotting paper

The batter is uneven when stirring, the mixing of sugar and eggs is uneven, causing the specific gravity of the batter to be uneven, especially some mixers and mixers can not stir to the bottom of the tank, so it causes the sugar at the bottom of the tank to not dissolve, or the specific gravity of the batter at the bottom of the tank is too large, and this part of the batter sinks after being plated.

There will be a gelatinous batter at the bottom.

Insufficient stirring can also cause sticking, and the reason is also due to insufficient stirring, the batter ratio is large, and the egg essence is easy to stick to the paper.

Too much flexible material in the recipe used (i.e., too much water, too much oil, too much sugar) can also cause sticking.

After padging the paper, the paper needs to be brushed with oil, and the paper without oil is easy to stick.

The first person thinks that your ingredients are not very reasonable

Maybe you didn't make it clear

Summary. Hello, happy to answer for you!! It is to prevent adhesion.

During the baking process, due to the large amount of grease and sugar in the cake batter, if no grease paper is used, the cake can easily stick to the baking mold, and may even break and deform because it cannot be removed from the mold completely. The oil paper prevents the surface of the cake from sticking to the mold, maintaining the full shape of the cake roll, and also facilitating subsequent rolling and rolling.

Why is the oil paper used to make cake rolls caught in it?

Hello, happy to answer for you!! It is to prevent adhesion. During the baking process, due to the large amount of oil and sugar in the cake batter, if the oil paper is not used for the bending, the cake can easily stick to the baking mold, and may even break and deform because it cannot be completely removed from the mold.

The oil paper prevents the surface of the cake from sticking to the mold, maintaining the full shape of the cake roll, and also facilitating subsequent rolling and rolling.

When baked, the oil paper will be caught in the cake.

Small grooves will appear under the cake roll, not cracked.

Hello, the oil paper baked by Juno is sandwiched in the cake, probably because the oil paper used is too thick or not properly used. Generally speaking, the oiled paper should be very thin, so that it can give full play to its adhesion and maintain the smooth surface of the cake. If the paper is too thick, it will tend to dry and become brittle during the baking process, making it hard to grip, so that it will separate and get caught in the cake.

In addition, in order to avoid the oil paper getting caught in the cake, you can apply a layer of grease to the oil paper, which can make the oil paper better adhere to the baking sheet and will not loosen or deform, thus avoiding the possibility of it getting caught in the cake.

Next time, brush a layer of cooking oil on the inside of the oiled paper.

The reason for the small groove is that it is not rotten during the process of making the barn, and the vibration is too violent when the batter is completely stirred evenly or put into the oven. The batter used to make the roll cake needs to be stirred gently to avoid bubbles or unevenness in the batter. If there is still a large piece of batter before pouring it into the mold, it will be concentrated in one place during the baking process, so that the surface of the cake will produce a small bump, and there will be a small groove underneath!

If you rub the plate with water and spread it with oiled paper, is it good?

Strain the sticky next time.

You can give it a try.

I haven't heard of that yet.

Don't be too slimy.

To make the cake rolls, the batter is poured onto a baking sheet lined with oiled paper and baked. Usually, the reason why the oiled paper sticks to the inside of the cake roll may be due to the following points:1

The oil paper is not flat: If the oil paper is not placed flat by the acre, but is somewhat wrinkled or uneven, then the batter may penetrate under the oil paper along these folds or uneven places during the cake baking process. 2.

The paper is not cut properly: Sometimes, the paper is not exactly the size of the baking sheet, but may be smaller or larger than the baking sheet, which can cause the batter to leak out of the edges of the paper or penetrate under the paper during pouring, resulting in the paper being caught in the cake later when it is formed. 3.

The baking tray is not greased: If the surface of the baking tray is not greased with the right amount of grease, the grease paper may stick to the baking sheet, making it impossible to easily remove the cake from the baking tray after baking, and it is easy to get caught in the cake roll. 4.

The batter is too thin: If the concentration of the batter is too thin, it is more likely to penetrate and overflow, resulting in the oil paper being caught in the inside of the cake roll next to the bird. If you encounter the problem of oiled paper caught in the cake roll, you can adjust the above factors appropriately and pay attention to them, I hope it can help you.

Dear, hello, I am glad to answer for you: why is the blotting paper baked cake not cookedAnswerWhy the blotting paper baked cake is not cooked as follows; 1. The dry-wet ratio of the cake itself is wrong, or the recipe is modified by yourself without experience. For example, if there is an egg in the recipe, I add an extra one for the taste; Or the recipe has a little more wet ingredients such as pumpkin puree, but the amount of other ingredients is not adjusted accordingly.

In these "self-righteous" situations, novices must say no! When you first start learning to bake, it is a little boring to be familiar with the operation process step by step, but this is for you to play the basic skills. If you don't have diamonds, we don't want to do that porcelain work, as the old saying goes.

This is the most basic, but the most important! 2. The baking temperature is set incorrectly or the baking time is insufficient. Cake ripening is also a process of heat transfer.

The first to ripen is by rolling the shiny eggplant close to the perimeter and top of the mold. The middle is the latest to ripen. If your cake is almost burnt on the surface, but the inside is still not ripe, then consider whether the temperature is too high.

In particular, household ovens have temperature differences, and we can use an oven thermometer to help us understand the actual temperature of our oven. If the baking time is insufficient, it will also cause the cake to not fully ripen completely. 3. Some non-standard operations during baking, such as baking directly without preheating the oven, frequently opening the oven door, and changing the temperature, will make the cake not have a stable baking environment.

Especially in winter, open the oven door a few times, and I guarantee that the temperature of the oven will drop quickly. (The pseudo-southern with no heating in the house means that it can't afford to hurt.) 4. Other basic skills in making egg key state cakes are not in place, such as whipping and stirring techniques, etc., which leads to the cake not being successful.

Summary. Hello, the cake is not baked and the blotting paper has nothing to do with it.

Hello, the cake is not baked and the blotting paper has nothing to do with it.

If the cake is not cooked, it may be due to the lack of heat control when baking the cake or the water temperature is not enough when the yeast is put in, which will lead to the cake being uncooked, so when making the cake, you must control the heat and the temperature of the yeast water, so that the cake can be cooked. If the baked cake is not cooked, you can immediately put the freshly baked cake back in the oven for baking, and since the temperature of the cake does not change much, you can bake the cake when you continue to bake at the original temperature. If you point out that the cake has been baked for a while, the temperature of the surface of the cake has dropped, but the temperature inside is still very high, you can lower the temperature or cover with tin foil for secondary baking, or you can bake the cake.

If the cake is completely cooled and found that it is not ready to be baked, then you need to use the oven to fully heat and bake the cake. Since the oven is heated from the outside to the inside, the heating of the inside of the cake will be slower than that of the outside hall, which will cause the heating of the skin to be more serious, so you can put the cake in the microwave for a few minutes or steam it in a pot.