Why cupcakes burst? What to do if the surface of cupcakes bursts?

As we all know, there are many types of cakes, and cupcakes are a very popular type of small cake. They have rich flavors, taste sweet and delicious, and are soft and fluffy. They are very delicious and are loved by people. Some people make cupcakes by themselves, but they may burst and crack. So why do cupcakes burst and crack? Let's take a closer look!

Why did the cupcake explode and crack?

1. Too much batter

Generally speaking, the batter should be 70% to 80% full. If you fill it too much, it will crack from the top. From the picture, you can see that the batter in your tin mold expands higher and cracks more seriously. If the formula remains the same, you can put less batter next time. (The picture below is an example of too much batter)

2. The baking temperature is too high, especially the bottom fire is too high

If the baking temperature is too high, the batter will expand rapidly and break through the skin, causing cracks.

3. The batter is not fully mixed

Especially if you use a fast-reacting agent like baking powder, the first reaction will occur when the baking powder comes into contact with the wet batter; and when baking, it will react a second time, so it is called double-acting baking powder.

4. The meringue of the chiffon cake is whipped too hard

The meringue of chiffon cake is the key. If it is whipped too hard, it will easily cause cracking.

In addition to the above four reasons that may easily cause cakes to burst and crack, I hope you can post the recipe and production method, including the detailed description of your production, the more detailed the better. You can make a more targeted analysis based on the type of cake you make, and only by targeting can you better solve the problem.

What to do if the cupcake explodes and cracks

1. Fill the batter only 70% to 80% full.

2. Choose a more suitable baking temperature.

Don't blindly follow the temperature and time in the recipe, adjust it according to your personal oven. If it cracks this time, try to lower the temperature by 5-10 degrees next time. Try it many times and get a baking temperature that suits you.

3. Stir the batter evenly.

Taking chiffon cake as an example, it includes the preparation of egg yolk paste, the preparation of meringue, and then mixing them, paying attention to the folding technique.

4. For chiffon cake

Be careful to whip the meringue properly, but not over-whipping it. You can try whipping it at 90% of the strength, using a small curved hook.

5. Formula issues

If a recipe doesn't work after you've tried it multiple times, you can try a recipe with a higher rating and a higher success rate.

6. Strictly weigh the ingredients and do not change the production steps at will.

Finally, if the cake explodes and cracks, it is not too serious and the texture is soft and the taste is delicate, you generally don’t need to worry about it. You can adjust the operating details later to make it better!

How to make cupcakes

Prepare the ingredients:

3 eggs, 50g milk, 50g fine sugar, 80g low-gluten flour, 25g corn oil, 5 drops of vanilla extract, 3 drops of white vinegar

Production steps:

1. Beat the eggs in an oil-free and water-free bowl, separate the egg white and yolk, and refrigerate the egg white.

2. Put the egg yolk in a bowl, pour 20 grams of sugar into the egg yolk, and stir until it is basically dissolved.

3. Add 25g corn oil and 50g milk

4. Beat with a whisk at low speed for 1-2 minutes to fully mix the egg yolk, oil and milk and achieve emulsification.

5. Sift 80 grams of low-gluten flour into the egg liquid, stir until there are no particles, and refrigerate

6. Take out the egg white, add 30 grams of egg white, beat with a whisk at low speed for 1 minute, then add vanilla extract and white vinegar.

7. Increase the speed and beat for about 3 minutes, then stop when the hook does not collapse.

8. Preheat the oven, add 1/2 egg white to the egg yolk bowl, and mix lightly.

9. Pour the egg yolk into the egg white bowl and mix evenly. Knock the bowl a few times to shake out the bubbles. The egg liquid is very smooth.

10. Fill the cup 80% full with egg liquid, tap the paper cup a few times to remove the bubbles, and put it into the preheated baking pan.

11. Bake at 120° for 45 minutes, then turn to 150° and bake for 20 minutes. If the color on the surface is satisfactory, adjust the upper temperature to 130°-140°.

12. Take it out and let it cool down.

Cup Cake Making Tips

1. Be familiar with the temperature of your own oven. How much difference is there between the actual temperature and the actual temperature? Knowing this will increase the success rate when baking any other products.

2. Try lowering the oven temperature to see if the problem still occurs? Smaller molds often require lower baking temperatures, which means that at the same temperature, a large mold may not crack, but a small mold will crack. When I bake a cup chiffon cake, I usually use 130 degrees. You need to adjust the temperature according to your own oven.

3. The whipping of the egg whites is a key point in the production of chiffon cake. It should not be over-whipped or under-whipped. It is recommended to whip the egg whites of chiffon cake to a neutral and dry state, that is, when the egg beater is lifted, the meringue will form a small curved hook. Such meringue is easy to stir evenly and is not easy to crack. The taste of the finished chiffon cake is also elastic, moist and soft.

Also pay attention to the method of stirring: never stir in circles, but stir and chop. As shown in the following figure:

Do not stir for too long, just stir until it is uniform. The final batter should be thick, smooth, and without large bubbles.

4. If you pay attention to the folding technique and the degree of whipping the egg whites, you don't actually need to add extra fluffing agent. Even if you need to add it, you must first mix the baking powder with the low-gluten flour and then mix it with the batter. Do not add baking powder directly to the batter, as it will be difficult to mix it into the batter.