What's the matter with the wet surface in Qi Feng after cooling?

Sticky means that it is not cooked inside, and it is cooked when the water evaporates. The temperature is too high when baking Qifeng cake. If the temperature is too high, the surface will soon mature and agglomerate, but the inside will not fully expand, so the outside coke will be wet inside.

The cake just baked is very hot and soft, and it has not been fully formed. At this time, blowing the cake with an electric fan will directly lead to the deformation of the cake or the taste will be greatly reduced. When the cake is baked thoroughly in the oven, it should be shaken out of the oven to eliminate the internal pressure of the cake, otherwise the cake will easily collapse.

Related content explanation

Qifeng cake is a dessert, which belongs to sponge cake type. The main raw materials are vegetable oil, eggs, sugar, flour and baking powder. However, due to the lack of rich flavor of cream cake, Qifeng cake usually needs rich ingredients such as juice or chocolate and fruit.

Because vegetable oil does not foam as easily as butter (traditional cakes are made of butter), egg whites should be foamed to provide enough air to support the size of the cake. Qifeng cake contains enough vegetable oil and eggs, so the texture is very moist, not as easy to harden as traditional butter cake. Qifeng cake also contains less saturated fat.