| Peace9
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1/22/2006 8:41:23 PM
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Hi Wendy,
I have been baking chiffon cake lately but 2 out of 3 times 倒扣的蛋糕往下跌落而變扁, 1st time it happened when I used a 9" pan instead of 8", and the 2nd time when I used 8" pan it shrunk about 3inches and shrink even more when I remove the cake from the side of the aluminum pan after 8 hrs of cooling but did not fall. The third time I used again the 8" aluminum pan but it fell out again as I reverse it to let it cool and did not shrink as much. What did I do wrong???
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 Wendy |
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請你詳細說說用的是哪一種烤模？有沒有做防沾處理？
如果用的是鋁製的脫底模，完全不用鋪紙或防沾處理。倒扣放涼之後就可以脫模了。
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| Peace9 |
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I used 鋁製的脫底模, 沒有做防沾處理. I just poured the cake batter into the baking pan and gentley tapped the pan once before putting it in the oven. I took it out when I checked the cake with a tooth pick and it came out clean. I tapped the cake again and right away turn it up side down to cool. As I went back to check on it a few minutes later, the most of the center of the cake fell off, the rest of the side still stuck to the pan. Was there something else I may haved done wrong?
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| Wendy |
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你是用8吋配方，但是用9吋烤盤嗎？
那有可能是因為蛋糕太薄，表面積太大，所以倒扣的時候中央部份掉下來了。
也可以查一下蛋糕的底盤有沒有油星殘留？之前有網友說，因為她的烤模沒有充分洗乾淨，留有殘餘的油脂，結果烤戚風總是失敗，洗乾淨之後就成功了。
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| Peace9 |
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Dear Wendy:
I was using a 8" for the 8" recipe. I will make sure the bottom of pan is clean and let you know. Thank you.
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