Although the cake was swollen when it was baked, it was still not cooked in the middle, and it was soft and collapsed without support, which led to the collapse of the cake after baking. Improvement method: appropriately extend the baking time. If the cake is found to swell too high after the delay, the temperature can be appropriately lowered to 10- 15 degrees. The most common way to check whether the cake is baked is to gently poke it into the cake with a toothpick, and then pull it out and bake it without leaving any batter.
The skill of Qifeng cake not falling down?
1, the key point for Qifeng cake not to collapse is that it must be sent for dry foaming, but it cannot be sent for dry foaming to continue to be overdone. The best way to check is that the inverted protein will not move.
2. Don't turn when stirring, and don't take too long.
3. The temperature should be controlled between 165- 170℃. Don't cover the tin foil too early, and wait until the cake is high enough and the color is right.
It is not very reliable to check whether the cake is ripe. At the temperature of 165, it must be cooked in one hour, depending on the performance of your oven.
The above contents refer to Baidu Encyclopedia-Qifeng Cake.