What should I do if the peach cake is too crispy? Popular topics and solutions on the Internet in the past 10 days
Recently, "Peach cake is too crispy" has become a hot topic on social platforms, with many netizens sharing the problem of excessive crispiness when making homemade peach cake. This article will combine the hot content of the entire network in the past 10 days to provide you with structured data and practical solutions.
1. Statistics of hot topics across the entire network (last 10 days)
| platform | Amount of related topics | highest heat index |
|---|---|---|
| 23,000 items | 856,000 | |
| Douyin | 18,000 items | 724,000 |
| little red book | 12,000 items | 532,000 |
| Station B | 06,000 items | 287,000 |
2. Analysis of the three major reasons why peach cakes are too crispy
According to professional analysis by food bloggers, excessive crispiness of peach cakes is usually caused by the following reasons:
| Reason | Proportion | Specific performance |
|---|---|---|
| Oil ratio is too high | 42% | Overuse of lard or butter |
| Improper choice of flour | 35% | The proportion of low-gluten flour is too high |
| Baking time is too long | 23% | Temperature is too high or time control is improper |
3. Five practical solutions
1.Adjust recipe proportions: It is recommended to control the lard ratio to 30-35% of the flour, and add a small amount of eggs to increase the stickiness.
2.Mix flour to use: Try mixing low-gluten flour and all-purpose flour in a ratio of 7:3 to enhance structural stability.
3.Control baking temperature: It is recommended to heat up and down to 170℃, control the time for 15-18 minutes, and observe that the edges are slightly yellow.
4.Add adhesive material: 5-10g corn starch or glutinous rice flour can be added to improve the texture.
5.Improved cooling method: After coming out of the oven, place it in an airtight container to cool slowly to avoid rapid loss of water.
4. Effective improved formula tested by netizens
| Material | traditional recipe | Improved formula |
|---|---|---|
| Low gluten flour | 200g | 140g |
| all-purpose flour | 0 | 60g |
| Lard | 100g | 80g |
| eggs | 1 | 1 + 1 egg yolk |
5. Expert advice and precautions
1. The dough should not be mixed for too long to avoid excessive gluten that affects the crispness.
2. When forming, press it properly but keep the natural cracks on the surface.
3. It is recommended to use food-grade desiccant during storage to maintain appropriate humidity.
4. If it needs to be mailed, cushioning material can be added to the package to prevent it from breaking.
5. Different brands of flour have different water absorption. It is recommended to reserve 10-15g of liquid for adjustment.
Using the above methods, you can make peach cakes with a moderate texture that maintains the traditional flavor and is not easy to break. Welcome to share your improvement experience after trying it!
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