What is the reason why the baked cakes are always dry?

It may be that there is less oil.

4 egg yolks, 20 grams of sugar, 3 tablespoons (45ml) salad oil, 3 tablespoons (45ml) milk, 1 4 teaspoons (1ml) vanilla extract

70 g cake flour 1 4 tsp baking powder (1 g) 1 4 tsp salt (1 g) 4 egg whites 1 4 tsp lemon juice (1 ml) 80 g sugar.

Method: 1) Separate the egg whites from the egg whites and put them in 2 large bowls (the bowl for the egg whites should be very clean, without oil or water).

2) Pour 20 grams of granulated sugar into the egg yolk, whip until the sugar dissolves and the egg liquid thickens, then add the salad oil and milk to the egg yolk liquid one by one, it is best to stir evenly after adding each spoonful before continuing to add, and finally add a few drops of vanilla extract (if not, you can also not add it).

3) Mix the low-gluten flour, baking powder and salt, add it to the egg yolk liquid after sifting, and mix evenly with a rubber spatula until there are no small particles of flour. (Do not stir in excessive circles to avoid the flour getting too strong).

4) Add lemon juice to the egg whites, use an electric whisk to make a large bubble, add 80 grams of granulated sugar in three parts, and beat until hard foaming. At this point it will turn on and the oven will be preheated to 170 degrees. (Many household ovens have a low temperature, you can adjust it to 180 degrees according to your own situation).

5) Mix 1 2 egg yolk flour paste and egg white paste, stir evenly from the bottom to the top (do not make circles to avoid defoaming), then continue to add another 1 2 egg white, mix well and pour into the cake mold.

6) Put the middle and lower layers of the oven, bake for about 35 40 minutes, try not to open the oven door halfway, take it out immediately after baking and let it cool on the grid rack to prevent retraction. Once it has cooled thoroughly, pour out the cake.

Add white butter to the beaten egg white, egg yolk, cake cake, milk, and powdered sugar to make a cake that makes a batter.

Didn't put or didn't put enough cream.

1. The cake is not fully baked and mature, that is, it is sub-cooked.

This cake looks the same as a ripe cake on the outside, but when cut it is moist on the inside. The maturation of the cake is from the outside to the inside, from the mold wall to the center, and the chiffon cake center is not easy to ripen is also a common problem encountered by novices.

Suggested solution: If this is the case, it is recommended to extend the baking time. In addition, if you find that the surface of the cake has been baked very colorful, or even burnt, and the inside is still wet and sticky, then you should appropriately reduce the baking temperature and extend the baking time when baking the next time.

2. The beating of egg whites is insufficient, resulting in internal wetness, and it is not enough to support the cake tissue.

The beating of meringue is the top priority in the production of chiffon cakes, which is related to whether it can support the structure of the cake and whether it can obtain a delicate taste. If the meringue is not whipped enough, it is easy to cause internal wetness.

Suggested solution: For novices, it is recommended to beat the meringue of chiffon cake to 10 dispensing (hard foaming) to avoid the situation of insufficient egg whites and internal wetting.

3. The cake batter is not mixed evenly, and the internal density is different, which is easy to cause internal stickiness and pudding layer.

If the cake batter is not mixed well, there are more dry materials in some places, more wet materials in others, and finally more baking time is required in places with more wet materials. It is easy to cause some places to be ripe, but some places are not ripe, they are still wet, and it also affects the taste.

Suggested solution: Carefully mix the cake batter, and pay attention to the mixing technique to avoid defoaming.

4. The mixing technique is incorrect, resulting in serious batter foaming.

In the production of chiffon cakes, the mixture of flour and egg yolk paste and meringue in the egg yolk paste needs to be stirred evenly with a spatula, rather than stirring in circles. If the mixing technique is not correct, it is easy to cause serious batter foaming. The batter is defoamed, causing it to be in a relatively thin state as a whole, which is more wet and not easy to bake.

Moreover, it cannot give enough support to the cake tissue, resulting in rough tissue and undelicate taste.

Suggested solution: Pay attention to the stirring technique, avoid stirring in circles and excessive stirring. Once the batter is complete, immediately put it into the mold and bake.

5. The baking temperature is too high.

It can be combined with the first point that the baking temperature is too high, which is easy to cause dry and scorched surfaces and wet interiors.

Suggested solution: gradually find out the temper of your oven and choose the baking temperature and time that suits you.

6. There is a problem with the dry-wet ratio of the formula.

If all the problems are noticed and the recipe fails to be made many times, then you can consider changing the recipe. If there are too many wet ingredients in the recipe, it will also be difficult to bake. Therefore, the right formulation is also very important.

Suggested solution: Changing the formula is the last thing to do, only to eliminate other problems, and then consider this problem, after all, each formula has been tested by the author, but it may not be suitable for everyone.

The baked cake is very wet, it may be that you did not choose the baking time and baking temperature well, or your ingredients are relatively wet.

If the cake you get out is very wet, maybe your egg whites are not beaten well, which means that the batter of your cake is not very good, and sometimes, you may have too much milk or liquid in it. That's why the baked cake will have this feeling, and the oven temperature must be mastered by yourself.

If your cake is very wet, it means that the batter of your cake is not very good, and sometimes, you may have too much milk or liquid in it. That's why the baked cake has this feeling, so it's very important to mix the noodles.

If the cake is too wet, the possible reasons are: 1, maybe the egg whites are not enough 2, the meringue is mixed too much3, although the outside of the cake is cooked, but the inside is not baked.

The bottom is wet, and it should be caused by the temperature at the bottom not being high enough. Try turning up the primer a little bit and give it a try. Or bake the cake a little longer.

The temperature of the oven or the lack of baking time has caused the inside to be not cooked. Solution: It depends on the temper of your oven, generally the cake rushes to the highest point and then falls back, and then bakes for ten minutes after falling back.

The baked cake is wet, what's going on? That's if you don't have the temperature right. The cake was not baked.

The cake is empty, and that's because you've put too much water in it, or you've taken too long to take it out.

The baked cake is soggy, what's going on? Is that the process of passing away? It's not good, so it has such an effect.

Obviously, either you don't have enough time to bake, or you add too much water.

If you don't have enough time, lower the temperature and bake for a longer time.

There are many reasons, usually the top of the collapse is that the temperature of the furnace is too low, I usually 190, 35 minutes or so, the temperature of this thing has to grope a few times to know the accurate number, as soon as it comes out of the oven, you have to put the cake upside down to cool.

Sponge cake, the baking temperature has a great impact on the quality of the baked cake, the temperature is too low, the top of the baked cake will sag, and the inside is rough; If the baking temperature is too high, the top of the cake is raised, the ** part is easy to crack, the four sides shrink inward, and the cake body is harder than the hand, usually the baking temperature is 180 -220 is better, and the baking time has a great impact on the quality of the baked cake.

The fire is too big when baking, you can turn the fire down and adjust it longer, there will be no such problem, the fire is a little lower, in fact, the brand of the oven is not the same, the temperature is not the same, and the egg white of chiffon cake will be hard foaming will affect the taste, and the egg yolk should not be beaten for too long.

Chiffon cake is a dessert, belonging to the sponge cake type, the main raw materials for the production of vegetable oil, eggs, sugar, flour, flour, etc., but due to the lack of butter cake rich flavor, chaffon cake usually needs a rich sauce, or add chocolate, fruit and other ingredients.

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 foamy form to provide enough air to support the volume of the cake.

Be sure to use low-gluten flour to make cakes so that they are not hard. The egg whites should be tossed as much as possible, beaten until the hard wind (that is, use your fingers to occupy the protein paste on your fingers, the protein paste on your fingers will stand up), and the temperature should not be too high for too long when baking, and you can color for a while. Preheat the oven to 170 degrees and bake on medium for 20-25 minutes.

One is the problem of proportion, the second is that the eggs are not beaten, and the third is that there is too much flour.

It is recommended to start with a base sponge.

Why is the inside of baked cakes always wet.

1.During roasting.

The baking time and temperature are not enough, and they are not ripe. (2) The baking temperature is too high, resulting in the surface baking too fast, take out the inside before baking.

2.Egg yolks while stirring.

When stirring, the yolk is uneven, the fat is not completely emulsified, there are clumps or particles.

3.during the mixing process.

When the egg whites and yolks are mixed, they will froart, causing the cake to not rise. After baking, the inside is moist and inelastic.

4.After it comes out.

The cake was not shaken, and the hot air in the middle ran out. (2) The cake is not upside down on the shelf, so the steam cannot be dispersed and remains in the cake, causing the middle to become wet and sticky.

5。The problem with the recipe itself: too much liquid, too little powder.

What should I do if the middle of the cake I baked is a little wet.

1。Mix methods and states.

Don't circle the egg yolk paste. Z type, J type, 8 type, etc. And it is possible to avoid reinforcement without forming rings.

When the egg yolk paste is mixed with the meringue, it is the same, without the ring. Eggs can be smoked or scraped, stirred by flipping. Light and fast, no foaming.

The egg yolk paste must be stirred well until smooth and free of particles.

2。Protein sending.

1。First high speed and then low speed, the protein produced is more stable.

The protein used to make the Qifeng cake should at least reach the state of wet hardness or even dry hardness. If you don't get the job done and the protein state is unstable, you'll have all sorts of problems.

The specific method of baking cakes in the oven.

There are three steps to making a Peaks cake:

Step 1: Make egg yolk paste.

1。Take five eggs out of the fridge and separate the whites from the yolks. Find a large bowl without oil and water and fill it with egg whites.

Place the egg yolks in a separate bowl. Make sure there are no egg yolks in the egg whites. Otherwise, you won't be able to get rid of it.

Then place the egg whites in the refrigerator and refrigerate.

2。In a large bowl, put 50 grams of vegetable oil, 45 grams of milk and 30 grams of granulated sugar in another bowl and stir with a manual whisk until the sugar is melted.

3。Mix 90 grams of cake mix (low flour) and 10 grams of cornstarch, sift into a mixture of milk, corn oil and granulated sugar, and stir with a manual whisk until there are no flour particles.

4。Put 5 egg yolks into the batter, mix the egg yolks and batter well, and finish the egg yolk batter.

Preheat the oven to 150 degrees.

Step 2: Make the meringue and mix the egg yolk paste.

1。Take a bowl of protein out of the fridge and add two or three drops of lemon juice. The high-speed gears of the electric egg beater have large fisheye bubbles.

2. Add 15 grams of sugar until the protein has small bubbles, then add 15 grams of sugar until the protein becomes thinner.

3。Add 15g of sugar, stir the whisk on medium speed until small sharp corners appear, then stir the meringue.

4。Put one-third of the meringue into the egg yolk paste and flip it evenly. Don't draw circles to stir it.

5。Pour the well-stirred egg yolk paste into the remaining 2 3 egg whites. Rotate the mixture evenly, lightly and quickly. Don't draw one.

When I make a cake at home, the surface is cooked, but the inside is not cooked, because it is not baked thoroughly.

There are several reasons, the first is that the baking time and temperature are not enough, generally 150 baking for about 1 hour, and preheating the oven in advance is also the key, the second is that the milk is added too much, the general milk can only add two-thirds of the proportion of cake powder at most, because it also has to add oil, so too much milk will cause too much moisture, and the third is how there is a problem with the oven.

If you bake the inside dry, it will definitely taste dry. So the temperature can't be too high.

<>1. The temperature of baking is too high and the time is long.

2. The ratio of the cake is wrong. For example, not enough water or oil is put in.

3. Too sticky when making cake batter.

4. The batter put in the oven is too thin and the moisture is lost.

5. The use of tin foil. According to the type of cake you have made and are resistant to telling, you can distinguish whether you need tin foil or not.

6. Set the oven time. Set the length of time to bake according to the condition of your oven.