What is the reason cupcakes retraction -Iota

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Service > What is the reason cupcakes retraction

What is the reason cupcakes retraction

1. recipe oil, too much water, but did not add the right amount of baking powder, and there is no time like the upside down, it will be collapsed of its own weight .
The solution: Adjust the recipe.
2. batter out tendons, cool retraction.
The solution: Use low-gluten flour, or flour with 80% + 20% corn starch.
In operation Note: Do not add more than the previous egg yolk stirred with egg pumping turn 6-7 laps on it, it does not matter uneven, add egg
After stirring for a multi-yellow, to a uniform thin paste. Egg yolk and protein paste should pay attention to when mixed with light mix, mix turned down instead
Cruising mix.
3. Protein defoaming: pass inadequate, or send an interrupt to stay for some time after the fight, or a dozen eggs for too long, when sugar
Machine does not .... is not easy to reach dry foam, protein foam so unstable and prone to foaming, reduce pores, make the cake batter
Volume decreases, cakes cooked in the body cool even after retraction. After sedimentation of defoaming egg, baking the layer to become pudding, which also
Are possible causes retraction of cake.
The solution:
a. dozen egg head, beat egg pots should be clean, can not have water and oil, preferably copper, stainless steel bowl beat eggs.
b. the eggs should be fresh, but it must be refrigerated, clean protein yolk protein in the share can not leave a trace of egg yolk.
c. sugar and vinegar (cream of tartar) and corn starch have helped kill, the stabilizing effect of the foam.
. d start at low speed to play - after the bubble began to add 1/3 crude sugar and vinegar (cream of tartar) and corn starch, speed pass, the middle
2nd 3rd add sugar, beating continuously, not too long stopover call, direct hit dry foam.
Here the extent of dry foam test: Then beat the egg bowl tilt, foam does not flow, upside down can not afford to lift the egg head, see Short
Small straight sharp, upright bowl see also does not fall sharp corners. Then the basin edge a little cotton wool foam organizations are permitted.
Check the protein bubble there defoaming another judge: In the three batches and egg yolk mixing process, last seen going to and
The first stirring the egg yolk protein 3 1/3 bubble, can be tilted in the basin can not slide? Should not slip or otherwise explain protein
Foam is still foaming, whipped hard enough, there will be more or less cake later retracted. Should not flow fishes, otherwise say
Out your protein has not played enough, next time also Dageng hard job.
But protein is also not playing too hard, otherwise poor taste, not a good stir.
4. Stir the egg yolk paste no, not fully emulsified oil, or egg yolk protein paste and paste with 2 uneven mix, as well as former
Surface protein paste mentioned foaming, these cases are due to subsidence than the major component, after the formation of the pudding baked layer cake Punta not up
. The solution: to grasp the essentials of good stirring action of light, fast, but be sure to mix well.
5. The mold wall with mold release, or do not wash mold walls painted in oil or mold wall, there is oil, because
Chiffon cake batter have to rely on the strength of adhesion of the mold walls swell up, grease loses its adhesion.
The solution: to refuse the release mode to ensure that the inner wall of the mold without oil.
6. The end of the fire too easily lead to the bottom of the shrink, flip complete removal, found on the bottom of the recess to form a crater-like hole in the back
. Bottom of a greased mold may also be a problem?
The solution: reduce under fire, or more on the pan in the oven on a grid, or pan on a baking sheet change, or the same
When lowering down the fire ....
7. The suspension is not fully baked on baking, cake is a common cause of sub-mature retraction.
The solution: fully cooked, if the fear of surface burned. Can reduce the baking temperature, baking time extended, or applied on the surface
Cover with aluminum foil (but not sealed, avoid stuffy roast). Commonly used method is to insert a toothpick to see if the cake is sticking out. There is
Experience can pat the cake surface, there is no obvious rustle, rebound well, you can not leave fingerprints.
8. The lower the temperature during baking too, including excessive short-term drop thermostat, open the door for too long, too many times, sometimes
Heavy cold DD-- stamped above the pan is too thick or too large tinfoil, will be affected.
The solution: Avoid the furnace temperature plummeted. Special attention in the cake taller stages: Avoid opening the oven door, careful thermostat. Ago
Half see cake stopped growing, anti-shrink, we must appropriate heating.
9. baked too long, water loss, and will shrink.
10. baked no time upside down, because chiffon water volume in the lower part of the cooling process of shaping the pores easily be crushed,
Lower half becomes close Cishi, cake volume is reduced, the surface retraction.
The solution: After baked timely upside down to cool.

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