Why do cupcakes sinks, reasons and solution

 

If you're a baker like me, it's sometimes difficult for you to make perfect cupcakes, right? Stop being afraid!

There are many mysterious problems in our lives...

Do fish sleep?

Do Adam and Eve have any pet?

Which one is the First: chicken or eggs?

Why do donuts have holes?

Most importantly, why does cupcakes sink?

We've all been there. Bake for class receptions or birthday parties. Imagine the perfect round cupcake from the oven, and then scrub and decorate beautifully. Everyone laughed and said they were delicious.

 In addition, once you draw out of daydreams, you will pull canned muffins out of the oven and find that your wonderful cupcakes have collapsed, as if your child made them in a simple oven.

Why is this happening?

What’s the solution 

1. Over Beating the batter: this will cause too much air to enter the batter . Then the air collapses with your cupcake.

2. Oven temperature: if your oven is too hot, this may cause the cake to rise too fast. A good idea is to buy an oven thermometer and pay close attention to it.

3. Open the door: in the early stage of baking, opening the door and checking the cake before the batter is placed will cause them to sink. Close the door!

4. Chemical reaction: make sure that fermentation powder and/or soda water are not too old. The baking powder usually expires within 3 months after it is opened. To test it, you can take a small spoon and put it in a little water. If it's good, it should blister quickly, otherwise it's time to buy some new fermentation powder! Baking soda usually starts to pile up so that you know it's time to replace it. You can sometimes use it by adding a little vinegar to your diet.

5. Chocolate stick: the type of cocoa powder you use in baking chocolate paper cup cake is equally important. Treat Dutch or alkaline non-sweet cocoa powder to neutralise its acids. Therefore, it does not react with baking soda, so it must be used in recipes that require fermentation powder. Natural unsweet cocoa powder is a kind of acid, which is used in recipes that need baking soda.

Cheese: Now that you know the solution trick, go back there and conquer those cupcakes! 

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