Oven baked cake why does the epidermis crack?
There are several possibilities. The 1. batter is too dry and the ingredients are incorrect. 2. protein goes too far. 3. oven temperature is too high.
1. Weigh the ingredients you need2, first prepare two clean pots, containers of egg white to ensure free of water and oil, put the egg white and yolk separation, add a few drops of lemon juice, egg white, egg white and lemon juice stability helps pass after try egg white, the egg white is not easy to eliminate the bubble, not with white vinegar or lemon juice tartar, the principle is the same;3, beat the egg opener at low speed, beat egg whites to the dense bubble, add 1/3 of the granulated sugar, continue beating, the egg whisk can be slowly adjusted to medium speed;4, egg white sent to the bubble thick, add another 1/3 of the fine sugar, whisk the egg can be slowly transferred to high speed;5, the egg whites to join the rest of the 1/3 lines of fine sugar, continue to play high speed until stiff, playing almost can beat back a little, let the protein more uniform a little delicate bubble;6, sent to hard protein cream bring whisk can see sharp straight not hook, and egg white bubbles is very delicate like the whipped cream, not hit this level if you continue to use eggbeater sent, sent to egg white wins Chiffon Cake, so we must pay attention to;7, egg white good put aside or sent into the refrigerator, this time can preheat the fire lit 120 degrees 160-170 degrees, now do the egg yolk paste, 10 grams of sugar added to the egg, egg beater open low whisk;8, pour the oil into the egg yolk, beat the egg whisk, continue to beat slowly to the yolk thick, no yolk and oil separation phenomenon, you can;Pour the milk into the yolk and beat evenly;9, low gluten flour into the egg yolk into the egg yolk, and stir with a knife into the egg yolk paste without particles, take 1/3 of the egg white to the yolk paste, mixed with cut or stir mixing;
Cake skin cracking may be due to the following reasons:1 、 the butter was beaten;2 、 oven temperature is too high;3, baking time is too long;In order to prevent cracking, you can refer to the following formula, adjust the steps to do cake:Ingredients: 45 grams of flour with low gluten, 2 eggs, 40 grams of granulated sugar, 30 grams of salad oil, 30 grams of milk and a few drops of lemon juice
