The reason why the pound cake didn t rise, what is the reason why the cake can t get up?

First of all, whether you make the right ratio of cake does not have to be 100% accurate. The second is whether the egg whites are beaten, I once made cake egg whites but didn't beat them, but the ones made are also very good. The most important thing is that the oven temperature is well controlled.

What should I do if the cake doesn't come out?

First, the egg whites should be fully beaten.

The most critical step in making homemade steamed cakes is to beat the egg whites, in order to ensure that the egg whites are fully whipped, the egg yolk and the egg white must be completely separated, if there is a little egg yolk in the egg white, it will affect the whipping effect. The second is that the container and tools for whipping egg whites must ensure that they are waterless and oil-free, and the presence of water or oil will also affect the whipping effect of egg whites.

Master the above two most critical points, and the next thing is to fight desperately, which is very tiring, and two people can take turns to fight. You can add a little white vinegar and a little cornstarch before you start, so that it will be easier to whip. Add 1 4 white sugar when the egg white is coarse and foamy, and add 1 4 white sugar when it is wet and foamy, and the other half of the white sugar is added to the egg yolk.

Finally, beat until the egg white can stand on the chopsticks and not fall off, so that the egg white can be completely discarded. There are also many friends who make steamed cakes with baking powder or self-rising powder, in fact, authentic steamed cakes do not need to add baking powder or self-rising powder, as long as the egg whites are completely whipped. If you have to add baking powder or self-rising powder, you can also add a little.

Why can't the cake be made The reason why the cake can't be made.

Second, don't rush to uncover the pot.

The second reason why the cake can't rise is to be in a hurry to open the pot, because the freshly steamed steamed cake will shrink when it is suddenly cold, don't use too much fire when steaming, wait a little 1 2 minutes after steaming and then open the lid, so as to avoid the shrinkage of the steamed cake.

3. Place it upside down when out of the pot.

It is best to place the cake upside down after it comes out of the pot, because the steamed cake at this time is not completely set, and the upside-down placement can prevent it from being crushed by its own weight. After the steamed cake has cooled down a little, it will be set, and then it can be ready to be demolded and cut into pieces, and it will not shrink no matter how you fiddle with it.

If you can do the above things well when making homemade cakes, there will definitely be no more problems that cannot be made.

There are many reasons why the cake does not rise, and if the cake that has been steamed does not rise, then there is no remedy. If the cake does not rise, it is likely that oil is dripping into the egg whites when beating, so that the egg whites cannot be bubbled, and you can drop vinegar to help beat the foam. When the egg whites are beaten, they must be thickened, and the chopsticks inserted in the foam will not be in place.

How to remedy the cake if it doesn't get up.

1. When beating egg whites, you must beat them delicately, if you beat them by hand, it will take at least 15-20 minutes, it is recommended to use an electric egg beater, otherwise it will not work. The electric whisk should be beaten at high speed for about 4 to 5 minutes, and then beaten at low speed for 1 minute. The final egg white can be upside down without flowing, and the chopsticks inserted in the egg white will not fall.

2. The cake is not bread and you don't need to put yeast or something like that, don't worry about the cake not coming out and putting yeast.

3. In addition to sugar, try not to add anything else, sugar is used to stabilize the state of egg whites, and sugar is also easier to bubble, if you can't make bubbles, it may be that a few drops of oil were accidentally added to the egg white, at this time you can add a drop of vinegar into it, and continue to whip it out.

4. Put it in the oven as soon as possible after beating, don't let it stand for too long, pay attention to medium heat and slow work when baking, and don't bake it on high heat as soon as it comes up, which is likely to cause the surface of the bread to start, and the inside is not only not hairy, but also not cooked.

1: Egg whites are not sufficiently whipped.

2: Rush to uncover the pot, causing the bread to retract.

3: Remove from the pot and turn it upside down.

The main reason is that the egg whites are not adequately whipped.

First, the egg whites should be fully beaten.

First of all, the eggs should be beaten up, and when the flour is put inside, it should be stirred from the bottom to the top, not stirring left and right, resulting in defoaming, so it can't be made, you can add a little white vinegar and a little cornstarch before you start beating, so that it will be easier to beat, which is conducive to keeping the egg white foaming, it is best to use a special batter machine, and the time to mix the batter can not be too long.

Second, it may also be that the oven is not good, when baking, first turn the temperature up, bake the cake, and then lower it to 150 degrees to bake.

3. Don't uncover the pot too early.

The second reason why the steamed cake can't get up is to uncover the pot too early, because the freshly steamed steamed cake will shrink when it is suddenly cold, and we should not use too much heat when steaming, and wait a little 1 2 minutes after steaming before uncovering the lid, so as to avoid the shrinkage of the steamed cake.

Fourth, you can put it upside down for a period of time when the cake is set.

The reason why the steamed cake can't get up may be that the egg whites are not fully whipped, and if you want to fully whip the egg whites, you must separate the egg yolks, and ensure that it will not get water and oil in the process of whipping, until the egg whites can stand on the chopsticks and cannot fall off, even if they are in place.

The egg whites are not whipped, the batter will leak out if it takes too long, and the cake will be heavy and the batter will settle.

The reason why the cake can't rise properly:

1. First of all, the rice cooker does not distinguish between the bottom and the fire, and in this respect it is not as good as using the oven.

2. It also has something to do with the way you do it. If you are making chiffon cakes, a little oil will also have an impact on the starting of the cake.

3. If it is a cake with whole eggs, the absence of cake oil and baking powder will affect the hair.

4. If the cake flour is not low-gluten, high gluten will also affect the initiation.

Cake is an ancient pastry, generally made in the oven, and the cake is made of eggs, sugar, and wheat flour as the main ingredients.

Milk, juice, milk powder, powder, salad oil, water, shortening, baking powder as auxiliary materials. It is stirred, concocted, and baked to make a sponge-like confectionery.

A cake is a pasta dish that is usually sweet, and typical cakes are made in a baked fashion. The main ingredients of the cake are flour, sweetener (usually sucrose), binder (usually eggs, gluten and starch for vegetarians), shortening (usually butter or margarine, fruit juice concentrate for cakes with low fat content), liquid (milk, water or juice), flavours and leavening agents (such as yeast or baking powder).

Eggs must be beaten by machine, and the sugar and noodles should not be over-stirred.

For cakes made in rice cookers, the cake mainly relies on egg whites, and it must be beaten into dry foam, and the bowl can be turned upside down without dripping, and it may take a long time to whip it manually. In addition, the flour is not too thin, it should feel a little thick, but it should not be too thick. Finally, did you control the time of your rice cooker?

The way to check whether the cake is made is: open it, insert it with a toothpick, and pull it out without the cake batter sticking, my rice cooker takes 30 minutes to make a cake, of course, the rice cooker is different, and the time required will be different.

It is made by the egg splitting method, and it can be baked well without flour.

The egg whites should not be stained with a little oil, water or egg yolks. The egg whites should be beaten with a screw whisk or an electric egg beater, first beat for a while, and then add sugar to beat together, and you can also add some corn starch, so that the egg whites are more stable. The hard foam can be seen at the tip of the protein foam on the whisk, which is stiff and not sagging, and it is shiny.

When mixing with the egg yolk batter, dig a little egg white and mix the batter well, then mix the batter completely with the egg white foam, stir with a rubber knife or wooden spoon, quickly turn up from the bottom, and mix the batter as easily and quickly as possible. At this point, you can bake in the oven.

In addition, remember to preheat the oven before baking. After the cake is baked, it should be demolded and left upside down to cool.

It is recommended to use a rice cooker to make cakes for detailed steps.

Ingredients: 4 eggs, 6 tablespoons of milk, 3 tablespoons of flour, 2 tablespoons of sugar.

Procedure: Procedure 1Egg whites and egg whites are separated, and egg whites must be filled in a waterless container.

Method 2Add sugar to the egg whites and beat with a whisk, the sugar can be added in 3 parts.

Method 3The key to the success of the beaten egg whites and cakes is whether the egg whites can be beaten well.

Method 4Add sugar, flour and milk to the egg yolk, mix well up and down, be sure to mix up and down, do not stir in circles.

Method 5Add half of the beaten egg whites to the batter, mix well and add the other half.

Method 6Mix the cake batter. The rice cooker is heated for 1 minute, smeared with a little oil, poured in the egg batter, covered the air outlet with a wet towel, pressed the rice cooker button, the rice cooker will automatically trip after about 1 to 2 minutes, press the rice cooker button after 15 minutes, and after 15 minutes, the rice cooker will trip again, and the lid can be opened after about 10 minutes.

Method 7Finished cakes.

The cake and bread you make yourself can't always get out? It's possible that these two things didn't get it right!

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.

Generally speaking, if the cake is not raised, then it may not be that kind of baking powder, and it is not good.

It is possible that the egg whites are not adequately whipped.

I've done it a lot of times, and I've started it.,I don't know how you can't make it.,You're really not suitable for making cakes.,Hehehe, maybe you're too stupid.。

How do you make the cake not make it, what is it made of.

I'll give you an analysis of several reasons why bai may have du, and I've seen it.

Do not press it at the end of the sieve process. The egg whites may not be sufficient, and they must be beaten into hard foam, even if the whisk stands on it, it will not fall. You can also add grams of baking powder to the flour to help the hair.

Pay attention to the proportion of ingredients, if there is too much flour, it is not easy to rise, and it is very dry to eat, like a cake... Also, when mixing the batter with the whipped egg yolk, stir it without making a circle! Be sure to turn the batter like a stir-fry. The oven should be preheated, and don't turn on the oven immediately after baking, turn it on again after a minute, mine is, just start to see through the glass door the cake is so high, very excited, as soon as the oven sounds, open the door, as a result, the cake will go down...

The reason why the cake is not fluffy is that the egg pulp is not evenly beaten and beaten, and the fire is not enough when steaming the cake.

Put less powder, firepower is also possible.

Dear, the cream pound cake needs to be beaten with a bending lead egg maker to soften the butter, and it is not enough to move it evenly. And you also have to add a bulking agent such as baking powder or baking soda, and you don't know if you made trouble before adding it. Hope.

When beating eggs, 1) make egg whites and yolks separately; 2) It is better to make water (warm water).

When adding flour, sieve it in, don't pour it in at once.

You have to do every detail of making a cake, otherwise you will fail.

You are right to use low-gluten flour, you don't need to drip water to beat eggs, and you should stir the eggs in one direction, not left and right.

10 eggs. 2 tablespoons of cake oil, a little water, a little salad oil, and about 3 taels of low flour If you beat it with a machine, it will be OK in 10 minutes.

This is the easiest, and it is simple to beat by hand.

To make a cake, you need to put baking powder when you beat the flour

You can't use too good flour to make cakes, 80 flour is enough, the finer the flour, the more it can't be raised.

What you need to make a cake is egg green, pay attention to speed when beating, and you can make a chopstick stand up after the standard beating!

Light fast is useless! What matters is the combination of dynamics and speed! In order to have the effect of chopsticks not falling! Generally, people who have not been trained as chefs have to play for more than 20 minutes!

When beating eggs, it is easier to separate the yolk from the egg white.

When beating the egg whites, it is necessary to froth first, and then add the sugar.

Don't put the sugar in one go, but divide it into several parts.

When you hit, you have to specify a direction.

After the first time you put the sugar, you have to beat it until there are no sugar grains in the bowl before putting it the second time.

When mixing, the density of the material should be considered. That is, it is to pour from the light weight to the heavy weight.

When mixing, don't stir too much, otherwise the empty in the ingredients will run out, and the cake will not be able to grow!