query: How to stop a sponge cake (chiffon cake) from deflating/sinking?
positive_passages.docid: 21223
positive_passages.text: Why did my Chiffon Cake collapse?
negative_passages.docid: 130417
negative_passages.text: Does seam itself affect baking?
negative_passages.docid: 38141
negative_passages.text: How to store brown sugar without it becoming hard?
negative_passages.docid: 88400
negative_passages.text: Need some help baking, "No active image found in material"
negative_passages.docid: 144973
negative_passages.text: How to stop meatballs falling apart when frying
negative_passages.docid: 157318
negative_passages.text: How to achieve a super leavened cake as the Pierre Herme ones?
negative_passages.docid: 144280
negative_passages.text: Homemade double/heavy cream separates after setting in the fridge
negative_passages.docid: 115530
negative_passages.text: How to resume baking fluid simulation?
negative_passages.docid: 63223
negative_passages.text: How to make dominoes falling?
negative_passages.docid: 150065
negative_passages.text: How to make a incandescent lightbulbs filament withstand shock?
negative_passages.docid: 91224
negative_passages.text: How to halve the damage on a successful saving throw?
negative_passages.docid: 72982
negative_passages.text: How can a wooden spoon be used to prevent water from over boiling?
negative_passages.docid: 102378
negative_passages.text: My sourdough starter is bubbling but not rising, suggestions?
negative_passages.docid: 131952
negative_passages.text: Can I fix a box cake recipe where I added oil instead of water?
negative_passages.docid: 55544
negative_passages.text: How to keep a high hydration bread loaf from becoming flat
negative_passages.docid: 80441
negative_passages.text: How to Create Dust Floating in the Air?
negative_passages.docid: 99336
negative_passages.text: Is there an alternative to spreading flour when rolling the dough?