A perfect Qifeng cake, which does not collapse or crack, has a soft and delicate taste, and its taste is very desirable like clouds. It is also the only way for many people to ascend, but for some novices, it can be said that it is very difficult to finish a beautiful Qifeng cake. Usually, the state is often defeated, and some people will always collapse during the demoulding process after Qifeng cake is made. Either the protein can't be sent in place, or the choice has no problems of its own, and the second is uneven mixing. Therefore, when we are faced with the problem that Qifeng cake is always bad, we still need to find the reasons from many aspects. Qifeng always collapses during demolding. What are the solutions?
First of all, Qi Feng always collapses when demoulding. This may be because your method is inappropriate, and the proportion of oil or water in the formula is unreasonable. Generally, if there is too much liquid, the weight of the cake itself will become very heavy, so it will exert an inward pressure on it. Qifeng cake itself is very soft, so once the liquid is added, it is very easy to collapse.
In addition, it may be that the protein is not delivered in place, especially for beginners. If the egg beater is manual or cheap and has low power, it will easily cause problems. Therefore, in the face of such a situation, we can know whether the laser cake can be made well by judging the delivered protein. The delivered protein will have some resistance, but there are no big bubbles, which are delicate and very shiny.
If you want your cake to be easy to demould, and it won't be bad, you must pour it and let it cool before you can demould it. In addition, if the cake doesn't pour the bottom of the cake after being baked, it is likely to be squeezed, so it is normal that it will collapse. Finally, if your methods and usage are correct, you must use a mold without anti-sticking coating when using the mold, which can also effectively prevent Qifeng cake from shrinking and collapsing.