Why are cupcakes not cooked in the middle? How to fix cupcakes not cooked in the middle?

As we all know, there are many types of cakes, and cupcakes are a very popular type of cake. They are small and cute, and taste fragrant and sweet. Many people like to eat them. Some people find that the middle of cupcakes is not cooked when they make them. This is very common. So what is the reason for the cupcake not being cooked in the middle? Let's take a closer look!

The cupcakes are not cooked inside but cooked outside. What's going on?

The first reason: the baking time is not enough

Because the baking time is not enough, the cake is just cooked, but the water content is still high. It should take a while to bake, but it ends early, which will also make it soft inside.

The second reason is that different batches of flour absorb different amounts of water

Even if the same recipe and ratio are used, there may be a little more liquid, which can easily make the batter thinner and softer inside when baked.

The third reason: defoaming of protein in batter

Because this batch of cakes is waiting to be baked in the second round, the egg white bubbles in it will gradually deflate during the process. After deflation, it cannot be fully expanded during baking, and a lot of batter will accumulate in the middle of the cake, which will also cause the center to be soft.

What to do if the cupcakes are not cooked in the middle

1. Temperature

When baking cakes, novices often ignore the oven temperature setting. Generally, a 6-inch cake can be fully cooked in about 45 minutes at 160 degrees. An 8-inch cake can be cooked in about 5 minutes depending on the oven. As long as the temperature is set, this phenomenon will basically not occur.

2. Temperature Difference

Many people have said that I have set so many temperatures, but this phenomenon still occurs, and some surfaces are darker. In fact, this is caused by the temperature difference of the oven. You need to use a thermometer to test the actual temperature of the oven so that you can better adjust the baking temperature.

If the inside is not cooked, but the rest is normal, bake at this temperature next time and extend the baking time! If the outside is burnt but the inside is not cooked, it is recommended to test the temperature difference!

How to test whether the oven has a temperature difference:

The temperature of the oven also has a great impact on the cake, and the temperament of each oven is very different. It is best to put a thermometer on it to accurately understand how big the temperature difference is. The temperature of my oven is as high as 40 degrees, so I adjust it every time I bake. Because it is a mechanical oven, the temperature is still difficult to control. I suggest that you buy a CNC oven, which is more convenient.

Take all the things out of the oven, preheat to 200 degrees, put in the baking net and thermometer, and after 10 minutes, look at the thermometer to know how big the temperature difference of the oven is!

How to make cupcakes

Recipe (can be used to make a tray of 12-piece cake molds):

Wet ingredients: 160g chocolate sauce, 80g milk, 60g corn oil, 40g sugar, 2 eggs

Dry ingredients: 200g low-gluten flour, 5g baking powder, 2g baking soda

step:

1. Pour corn oil and milk into a mixing bowl, beat evenly, add sugar, and stir until the sugar melts. Then add eggs and chocolate sauce in turn, and stir into a uniform chocolate egg yolk paste.

2. Pour all the dry powder ingredients into the egg yolk paste and use an egg whisk to stir in a Z shape to form a uniform batter.

3. Place paper cups on the Xuechu mold, use an ice cream scoop to portion the batter into the paper cups until 60% to 70% full, put them in a preheated oven at 180 degrees, and bake for 25 minutes.

If you like sweet taste, you can add 10-20g of sugar.