Chiffon Cake beloved by slight porosity, not bored and it's quite simple. However if you do not pay attention to the cause and how to fix some common mistakes when doing this chiffon cake will also be very difficult to have the perfect cake there. Hopefully the article causes and ways to overcome some common mistakes when making chiffon cake will help you make the delicious chiffon cake. Chiffon cake and flan cakes Hongkong have quite the same way so you can apply this article with Hongkong flan cakes there! - If your cake from the mold as soon as you slip just capsized mold down the cake on a cake bottom often not well where golden brown. This means that you have not baked enough. Check the temperature and extend the baking time by 10 minutes ahead. If the cake has become part brownish too then you pick up sides of foil pie re offline! - If the cake but the cake mold out of the golden brown then check the ratio of liquid in the recipe light. If too much liquid, the cake will be moist, and when you flip the mold features, cake left by the severity of the cake mold. In this case, only a short time when you take the cake out of the mold, the cake will collapse immediately - If your pie with waist then you probably share your egg whites were beaten too carefully and know - If the bottom of the cake can be concave, the temperature of your oven is too high already. when the temperature is too high, the cake will hatch too, when the cake cool to be concave so - if the cake cracks, this is a normal phenomenon so you do not miss them! - If the oven temperature is too low, the bread will hard hatch and become thick, fluffy cream - If the oven temperature is not stable, bread would not be blooming just as you wish and then collapsed. - If the cake in the oven immediately collapsed, the cause is often due to heat the oven is irrational, can in high temperature furnace or thermal instability - Often the chiffon cake recipe will guide you through the mold upside down immediately after baking. If you do not overturned molds, cake will collapse because this time rotating structure remained unstable. However, if the outside temperature is too low oven, the cake will collapse very quickly. In this case, you can open the door ajar to allow air into the oven a bit before taking the cake out of the oven. - If the cake has many big hole is because when you pour the batter into the mold, air bubbles do not burst out. After pouring foam into the mold, tap the mold down the plane to remove the ball when in powder offline. If you do not fold you properly, cakes even have white streaks of egg white so not cease to count! - collapsed chiffon cake is cooled down to normal phenomenon. But if the cake falling half the original height, please check that you have beaten stiff egg whites (with spiers) and have not checked all the flour if you fold the egg whites deflated during This says! Hope posts cause and how to fix some common mistakes when making chiffon cake will help you make the delicious chiffon cake!
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