Is the surface of the chiffon cake cracked? These may be the reasons!

Chiffon cake is a kind of cake dessert that is deeply loved by people in daily life. Many people are also trying to learn how to make chiffon cake, but people find that after passing through the oven, its surface is prone to cracking, which will greatly affect its overall appearance, leaving people puzzled. In fact, the reasons why the surface is prone to cracking are generally that the surface is cooked too early, the egg liquid is too thick, the temperature in the oven is too high, the proportion of water or milk in the cake is too large, the cake is affected by thermal expansion and contraction during cooling, and the egg white is over-beaten. Friends who make it can determine which problem they have based on their own production process and correct it, so that they can make delicious and beautiful chiffon cakes.

1. Reason 1:

The surface ripens too early, and the bottom continues to expand, cracking the already hardened surface.

Solution: Turn on the bottom fire first, wait until the bottom is fully expanded, then turn on the top fire.

2. Reason 2

If the egg liquid is too thick, it will be difficult to bake in the middle, causing the surface to crack or collapse.

Solution: Pour the egg liquid into the mold and control the thickness to about 3CM.

3. Reason 3

If the temperature in the oven is too high, it will also cause the surface of the cake to cook prematurely.

Solution: Lower the temperature and extend the baking time.

4. Reason 4

The proportion of water or milk in the cake is too high, which causes the cake to be too heavy and too humid in the middle, making it difficult to bake and shrinking after baking.

Solution: Choose the formula carefully, and the proportion of water or milk should not be too large.

5. Reason 5

The cake collapses due to thermal expansion and contraction during cooling.

Solution: After baking, remember to turn the mold upside down and wait for the cake to cool down completely.

6. Reason 6

Over-whipped egg whites.

Solution: Don't beat it into a straight hook, but a curved hook, moist, and don't heat it too high, 180° is good.

Also: Every oven is different, the temperature it shows is the average oven temperature. Generally, the upper surface of a small oven is too close to the heating tube, so the upper surface is easy to dry out. You can adjust it lower or extend it a little bit.

7. Some students still don’t know why the egg whites can’t be beaten. There may be the following reasons:

1. Not using an electric egg beater or food processor, or the egg beater is not powerful enough, and beating the eggs manually until they are stiff foams will be tiring.

2. The eggs used are not fresh. Fresh eggs will have a layer of frost-like powder on the surface, which is normal on the surface of eggs. Eggs with a smooth or blackish surface are not good eggs.

3. Be careful when beating to separate the egg white and yolk. Be careful not to mix the egg yolk into the egg white, as it will affect the whipping of the egg white.

4. You can freeze the egg whites before beating them. Use low speed when beating and put them in ice water to make beating easier.