Do cake fluffy not collapse method cake fluffy not collapse practice

1, the recipe is too much oil, water, and did not add the right amount of baking powder, and did not invert in time as well, it will be collapsed by its own weight,

Solution: adjust the recipe.

2. The batter is glutenous and shrinks back when it cools.

Solution: use low gluten flour, or 80% gluten flour + 20% corn starch, in the operation of the attention: add egg yolks in front of the paste do not stir more, with the egg pump turn 6 ~ 7 circles can be, not uniform, it does not matter, add the yolks in the more stirring for a while, to uniform thin paste. The egg yolk paste and protein paste mixing should also pay attention to light mixing, up and down mixing, rather than around the circle mixing.

3, protein defoaming: insufficient whipping, or whipping interruption to stay a while before beating, or beating time is too long, add sugar timing is not right, it is not easy to reach the dry foam, so the protein foam is not stable, easy to defoam, the air holes are reduced, so that the volume of the cake paste is reduced, the cooked cake body in the cooler after the shrinkage. After defoaming the egg mixture is easy to settle, baked in the pudding layer, which is also a possible reason for the cake retraction.

The solution: the beating head and the beating basin should be clean, without water and oil, and it is best to use copper and stainless steel beating basin. Eggs should be fresh, but after refrigeration, the egg white yolk is divided cleanly in the egg white can not leave a trace of yolk. Adding sugar and white vinegar (cream of tartar) and cornstarch has the effect of helping to whip and stabilize the foam. Begin to beat at low speed - after the coarse foam began to add 1/3 of the sugar and white vinegar (cream of tartar) and corn starch, whipped at medium speed, in the middle of the addition of the 2nd and 3rd sugar, etc., continuous whisking, do not stay in the middle of the too long to beat again, straight to the dry foaming.