What is the reason for the shrinkage and collapse of the chiffon cake
I. The reason for the shrinkage of the chiffon cake
When the chiffon cake comes out of the oven, it grows very high, shrinks into a cake shape in a short time, collapses from the outside to the inside, and the texture is very solid. This is the phenomenon of shrinkage. The possible reasons for the shrinkage are:
1. Before use, there are oil stains on the inner wall of the mold
[False] There are oil stains on the inner wall, and the adhesion is not strong, which will cause retraction.
[Yes] Clean the impurities in the mold completely before use.
2. The egg yolk paste is not stirred evenly
[False] The egg yolk paste is not stirred evenly, the oil is not fully emulsified, and it has a grainy feel, causing shrinkage.
[Yes] The movements are light and fast, and the egg yolk paste is fully stirred until smooth.
3. Stirring the batter to produce tendons
[False] Stirring the batter for too long and using too much force will cause tendons to form, and it will shrink after cooling.
[Yes] Stir the batter until smooth.
4. Insufficient protein whisking
[False] The protein was not beaten enough, the dry foaming was not achieved, and the protein state was unstable, causing retraction.
[Yes] Beat the egg whites until they are dry and foamy, lift the egg head, and the egg whites are short and upright sharp corners.
5. Short baking time, not fully baked
[wrong] stop baking if not fully baked, moist “pudding” ” layer, which clumps and shrinks after cooling.
[Yes] Ten minutes before baking, insert a bamboo skewer into the cake body, lift the bamboo skewer, and there are no cake crumbs at the front end of the bamboo skewer, which can be judged as complete baking.
TIPS:
1. After the batter is stirred, it should be placed in the oven immediately. Do not leave it outdoors for a long time, it will cause the batter to defoaming and the cake The body will also retract after it is released.
2. It should be reversed in time after it is released.
3. During the baking process, do not adjust the temperature too much in a short period of time, and do not open the oven door for too long, too many times, or too fast temperature changes, which will also cause the cake body to shrink.
4. The baking time should not be too long. The loss of water will cause the cake body to shrink.
Second, the reason for the collapse of the chiffon cake
After the chiffon cake is upside down and demolded, the bottom is concave, forming a typical inverted crater-shaped hole , this is the collapse phenomenon, the reason may be:
1. The primer is too high
[False] The primer is too high and the bottom is over-baked, resulting in Bottom up.
[Yes]Accurately adjust the upper and lower fire.
2. In the case of accurate temperature adjustment, the batter is placed too close to the lower tube
[Wrong] The batter is placed too close to the lower tube, The bottom is over-baked, causing the bottom to be sunken;
[Yes]If it is placed too close to the lower tube, use a baking pan to place it on the bottom of the mold to insulate the heat.
3. Reasons for the slumped waist of the chiffon cake
After the chiffon is demolded and taken out, the waist of the cake retracts inward, forming a “small waist” The possible reasons are:
1. Stirring the batter produces tendons
[Wrong] The stirring time of the batter is too long and the force is too large, resulting in tendons. cause a slump.
[Yes] Stir the batter until smooth.
2. Demoulding without complete cooling
[False] The demoulding is too fast, the cake body is not completely cooled, and the internal structure of the cake body Unstable, causing waist collapse when demolding.
[Yes] Take it out of the oven and let it cool to room temperature before demoulding.
Four. Reasons for cracking of chiffon cake
When the chiffon cake is baked, cracks gradually form on the surface. The main reasons are:
1. The total amount of water in the egg yolk paste is small
[False] The egg yolk paste has a small amount of water and a thick consistency. The batter is too dry during baking, and lack of water causes cracking.
[Yes]The egg yolk paste is smooth when the ratio is appropriate.
2. Stirring the batter to produce tendons
[Wrong] Stirring the batter for too long and using too much force will cause tendons to form and cause cracking during baking.
[Yes] Stir the batter until smooth.
3. The oven temperature is too high, and the baking time is too long
[False] The baking temperature is too high, the time is too long, and the moisture is quickly lost. cracked.
[Yes]According to the recipe and familiar with the oven performance, grasp the correct temperature and time.
5. The chiffon cake has pores of different sizes
After the chiffon cake is cut, there are obvious pores in the section, and the organization is not delicate. The possible reason is that :
1. Insufficient whitening of egg whites
[False] Insufficient whitening of egg whites, not reaching dry foaming, unstable egg whites, after baking Stomata appear.
[Yes] Beat the egg whites until they are dry and foamy, lift the egg head, and the egg whites are short and upright sharp corners.
2. When the cake batter is poured into the mold, air is entrapped and air bubbles are formed
[Wrong] When the cake batter is poured into the mold, the force is too large, Entrains air, creating bubbles.
[Yes] Slowly pour the cake batter into the mold. TIPS: 1. Before putting it in the oven, shake the mold twice on the table to eliminate air bubbles in the batter.
6. Reasons why the chiffon cake is not high enough
The chiffon cake does not grow taller during the baking process, the possible reasons are:
1. Incomplete separation of eggs
[False] The egg whites and yolks were not separated cleanly during egg separation, which affected the egg whites and caused the cake not to grow taller.
[Yes] The egg whites are completely separated.
2. Serious defoaming of protein
[False] Stirring in a circle, the time is too long, the protein will defoaming.
[Yes]Flip up and down quickly.
3. The total amount of water in the egg yolk paste is too high
[False] The egg yolk paste has too much water, the batter is too thin, and the flour support is not strong, resulting in poor growth high.
[Yes]The mixture is appropriate, and the egg yolk paste falls slowly in a ribbon shape.
