Clever use of cake waste heat, generally baked cakes are easy to scorch, this is mainly because the use of the cake on the edge of the heat. When the cake does not seem to be cooked, the heat on the side of the cake can continue to ripen the middle. So the Cake production line can be turned off after the cake has been cooked. Leave the cake in the oven for an hour or so to avoid the scorching and collapse of the cake.
It is hard to imagine baking in the water and baking in the water. If you want to evenly bake the cake, and the surface will not zoom, the effective way is to bake in the water. Look for a larger baking bowl, put in boiling water, and put the cake in the baking bowl. This can dilute the transpiration of water and boil the cake.
When you put cheese in a cake and make a cheesecake, don't use defatted cheese, whether you are making an Italian cheesecake or a traditional cheesecake. Choose a low fat or skim cheese. May make the cake not fixed. Also don't use the breaded cheese instead of the hard cheese. This also does not allow the cake to rise.
Cream cheese should be used at room temperature before mixing to make cream and cheese, then the cream and cheese should be placed at room temperature before mixing, otherwise there will be a piece of cake inside the baked cake. It is also easy to overdo it with cold cream cheese. Too much air in the cake slurry can cause small bubbles on the surface of the cake. Generally, the cream cheese is stirred separately.
Before the eggs are mixed, also put the eggs at room temperature before mixing, do not wait until the need to use them. When adding eggs, add them one by one. Add one to each one and then add the other. When mixing materials, remember to scrape the cream off the bowl wall so that it can be stirred evenly.
