1. Not cooked. The cake expanded well in the oven, but after being taken out of the oven for a short time, the cake collapsed like a deflated ball with a hand press. After cutting, the internal organization will be found to be wet and sticky.
2. If the proportion of oil or water in the formula is too much, the cake itself will be too heavy, which will lead to collapse and shrinkage.
3. If the mixing time is too long and the force is too large, the reinforcement will also cause collapse.
4. The reason for protein defoaming: the protein was not properly beaten, or it was not sent at one time, and it stopped in the middle; Or if you beat the eggs for too long or add sugar at the wrong time, it will be easy to defoamer, reduce the volume of cake paste, and the egg liquid after defoaming is easy to precipitate, which is the reason why the cake shrinks back, and finally becomes pudding after baking. The egg white and yolk should be separated completely. There should be no yolk in the egg white. Sugar can be added to help the egg white to be sent.
5. The mold wall of the used mold is anti sticking, or the mold wall is coated with oil, or the inner wall of the mold is not cleaned and there is oil layer, because the cupcake batter must expand upward with the help of the force of adhering to the mold wall. There is grease, and the adhesion is lost
6. Too large primer is easy to cause the bottom to shrink, and there is no undercut after discharging. The bottom is concave and forms an inverted ring-shaped mountain hole when the buckle is removed.
