Why do people make cakes, but I make flatbreads? ", "Good Sang Xin, it is clearly based on the recipe, why do the cakes I make still exist like Taobao's "buyer show"? "Is this kind of pain experienced by most of my friends? The editor below summarizes the reasons and solutions for some cakes that are not fluffy enough. Hurry up and collect them~

1. Insufficient baking time: it will lead to externally cooked and internally cooked conditions. Generally, when the baking is almost the same, insert a toothpick first. If the toothpick is not sticky, the baking is basically completed. Specifically, you have to bake more yourself, because the degree of maturity will affect the taste of the cake.

2. The mixing time is not well grasped: due to the combination of air and cake materials, the more fully combined, the more fluffy the cake will be. Therefore, the stirring time during stirring cannot be too short. If there is not enough time to beat the butter and sugar, and there is not enough air to enter the butter, the texture of the cake may not be fluffy enough. The egg whites should be added in two to three times, and should be mixed in a cut and mixed manner. When mixing the meringue and the batter, be as gentle as possible to prevent the air in the middle from dispersing and causing the final baked cake to not expand enough. When the two batters are mixed together, you must not make a circle, otherwise it will defoam. Just mix it up and down, left and right.

3. Inaccurate measurement: too much oil on the mold or too little liquid ingredients in the ingredients will also cause the cake to have a thick texture due to the thick batter. The weight of milk and water must be accurate. Many cakes failed baking experience showed that inaccurate weighing is the key factor for failure. Each recipe will list the exact amount of each ingredient, but many times, people may make mistakes when weighing. Therefore, before baking, you must first prepare better quality measuring cups, measuring spoons, electronic scales and other weighing tools, and then weigh in strict accordance with the requirements of the recipe. Professional bakers can judge the weight of ingredients based on the naked eye, but as a novice, it is best to use tools to weigh correctly.

4. Insufficient sugar: I don't like cakes that are too sweet, so the sugar will be reduced in the process of making it. It is recommended that the egg yolk be reduced even if the sugar is reduced, and the egg white part should be kept in the original formula.

5. The oven temperature has deviation. The temperature of the oven is very important. Different brands have poor airtightness and the temperature is incorrect. It causes serious shrinkage after roasting. If the volume of the cake you make is enough to expand, but the middle part collapses, it may be caused by the oven temperature being not hot enough. When baking, it is best to use an oven thermometer to measure whether the temperature of the oven meets the requirements of the recipe at any time.

6. The recipe is wrong: Most beginners rely on online recipes to make bakery products, but some experienced bakers rely more on experience than recipes. Because some errors may occur in the process of translation, dissemination, and narration of recipes, and these errors are difficult to find as a beginner. Therefore, if you are using a certain recipe for the first time, the best way is to search for the same type of recipe on the Internet to see if there is a big discrepancy. If the ratio of eggs, flour, and liquid ingredients in several recipes is the same, but the other is different, then the different recipe may be wrong.