Cake Sinking During Baking

①Winter is relatively easy to appear because the temperature is low, the material is not easy to dissolve. ②The recipe is not balanced, the proportion of flour is small, the water is too little, the water is not enough. ③Egg is not fresh, over-mixed, too much air-filled. ④ Too much flexible material in the batter, such as the amount of sugar and oil, is too much. ⑤ the oven temperature is too low when baking. ⑥The cake is not yet set in the baking and sinks due to vibration. Solution Try to make the room temperature and material temperature reach the right degree; the recipe should be balanced and well-controlled; keep the eggs fresh, and be careful not to overbeat when mixing again; don't use too low gluten flour; don't open the oven door and don't subject the cake to vibration in the first 12 minutes after it is put into the oven.