Let's first summarize the most common reasons for failed soufflés, with the following conditions:EggsCakeThe mold is a 6-inch round mold and the recipe is correct:

1. Cracking, because this is the most common problem I encountered whenbaking a souffléThe main problem when baking a soufflé is cracking, and there are different opinions on this. Some people think that soufflés should crack, and the texture is better. However, in traditional understanding, many people still prefer soufflés that don't crack. A soufflé without cracks looks beautiful and has a moist and delicate texture. If you are making a decorative cake, the soufflé will crack, and you need to cut off the cracked parts. At this time, it is important to prevent cracking.A naturally cracked soufflé is full, has a soft and elastic texture, and depends on personal preference and requirements.Key points to pay attention to when baking a soufflé:

1. The temperature is too high, you need to lower the oven temperature. Even if it's the same brand and model of oven, the temperature may be different. When following recipes online, you can't completely copy the baking temperature. Adjusting according to your own oven is the key to success.

2. Too close to the heating element, I recommend choosing an oven with a capacity of over 30L. This capacity is suitable for baking cakes andtoastswithout any problems.

3. The amount of batter poured into the mold is too much, generally for a 6-inch soufflé, 3eggsis a suitable amount.

2. The cake surface collapses and shrinks:

1. The most likely reason is that the cake is not baked enough. There are two ways to check: one is to insert a wooden skewer into the cake from the center. If there is residue on the skewer, it means the cake is still wet. You can also tap the surface of the cake with your hand. If there is no obvious "sizzling" sound and the cake bounces back, it means the cake is usually baked. Although there are these two methods, overall, experience is the most important.

2. Not inverted and cooled after baking. When the cake is freshly baked, it expands significantly and the internal structure is loose. If it's not inverted, the cake will collapse and shrink due to its own weight, resulting in a poor texture.

3.Egg whiteOver-whipping, first whip the egg whites to a dry, foamy state, and when mixing withegg yolkbe careful with the technique, use folding to ensure that the egg whites are not over-whipped. Over-whipped egg whites are easy to collapse.

4. Mixing for too long, too much force, causing the batter to develop gluten. After cooling, it will shrink. Just mix the batter until smooth.

3. The bottom is sunken, the bottom temperature is too high, the bottom is overbaked, causing the bottom to shrink. It may also be that the temperature is fine, but it's too close to the bottom.At this time, you need to lower the bottom temperature. If it's because it's too close to the bottom, you can put the baking pan on the bottom of the mold to create a heat insulation effect.

4. The waist is sunken, the soufflé shrinks inward after being taken out of the mold.

Look at the picture below, does it look like amushroomtop?

First, after baking the cake, you need to invert and cool it completely before taking it out of the mold.Another reason for the cake collapsing is the same as the previous one, that is, mixing for too long, too much force, causing the batter to develop gluten, and it will shrink after cooling. Just mix the batter until smooth.

5. The cake's cut surface has a non- texture and many uneven air pockets.

1. The egg whites are not whipped to a dry, foamy state, and the egg white state is unstable, which will cause air pockets after baking.

2. When pouring the batter into the mold, use a light touch, otherwise it's easy to incorporate air, which will cause bubbles, and then shake the batter on the table after pouring to remove the air bubbles in the batter.

6. The cake doesn't expand enough, the height is not enough.

1. The mold that you use forbaking a soufflécannot be non-stick, and you cannot oil the inside of the mold. Similarly, you cannot oil the outside of the cake mold, otherwise the batter cannot stick to the cake mold, and the cake will not rise.

2. The egg whites are not whipped to a dry, foamy state.

3. Over-whipped egg whites, refer to the above about the soufflé surface collapsing and shrinking.

The above problems, I haven't encountered all of them. Some are summarized from what people have encountered when they have failed. So most of them don't have pictures. If you do all these things and still fail, then the problem may be with your recipe. So, try a different recipe.

Although I have said so much, I still think that for a food, a perfect texture is more important than a beautiful appearance.