Chiffon cake becomes collapse-Iota

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Service > Chiffon cake becomes collapse

Chiffon cake becomes collapse

1. Protein pass is not in place
If you do 6-inch chiffon, egg rarely will all pass.
8-inch egg white, then do more, if not the depth pass that sent the bottom of the egg white, would have a certain amount of liquid egg whites at the bottom, the impact of chiffon cake swell. It is also possible that the bottom has a young black precipitate will appear as such in your case
2. The mold problem
Seems to be made of stainless steel edges are made of chiffon bad
Do not get what oiled greaseproof paper
3. uneven mixing
If the egg whites too much, can not stir stirring open, there will be massive presence of egg white foam, swollen after the warm-up, over time it collapsed, the proposed multi stir for a while. .
Chiffon cake baked excessive contraction will likely have several steps that should be noted:
Protein did not play to the dry foam
Stir in the flour while stirring lead over the ribs
Baking time is long enough, there are plenty of cake moisture determination .... the way you gently pat the surface of the cake will be very flexible and does not rustle. Also available but did not insert a thin bamboo stick the wet batter. so then bake 5 minutes baked. I usually have a experience to smell the smell of cake baking and bake ten minutes on the same subject.
Baked cakes can shock the desktop look let water vapor shed, and upside down to cool. These steps, step 3 did not pay attention to the cake and make the surface smooth. Step 4 thick model applicable to the sides of the depression cake, baked flat cake pan bottom pad must release paper, bake the cake off after model, tear release paper flat and let cool. in fact, the easiest baked butter cake culture, the beginner can be such a beginning. If want to decorate a birthday cake can be used to bake flat plate chiffon cake, mousse ring will then print out a piece of cake and then a combination. This eliminates an entire cake baked uneven dilemma.
Chiffon in baked upside down after the start contractions, after the cake and let cool cake has shrunk to half the height of the contraction occurred only after such a cool retractable baked, the most likely reason is that the moisture inside the cake is still too and more, if you want to pre-baked cake color, hand pat on the surface there are serious hiss and no elastic, they will not be released, if the color is enough cake, covered with aluminum foil on the upper add to extend the baking time; also, avoid removing the cake baked check back again lost, especially the high water content of chiffon cake, baked and cold shock after moving, and are easy to make no bake cake through contraction

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