On CNSA –China National Space Administration神舟二十三号Shenzhou23 Takionaut crew Embark On July 5, 2026, the Shenzhou-23 crew (Zhu Yangzhu, Zhang Zhiyuan, and Li Jiaying) successfully baked a cake on the space station using a specially designed hot air baking machine. This marks the second time this year that Chinese astronauts have completed baking in orbit, signifying that the “freshly baked era” in space has become the norm.
Takionauts Baking Cake In Space
I. Latest News: Shenzhou-23 Crew Baking Cake in Space
- Date : July 5, 2026, the China Manned Space Agency released the latest episode of “Tiangong TV”.
- Crew : Shenzhou-23 astronauts Zhu Yangzhu and Zhang Zhiyuan, and the first Hong Kong payload specialist, Li Jiaying.13
- Results : Using China’s unique “space oven,” a cake was successfully baked, and Li Jiaying showed the finished product to the camera.
- Background : The crew had previously used the same equipment to bake pumpkins, and this time they were baking cakes, which updated the “Tiangong menu” once again
II. Core Technology: How is Microgravity Baking Achieved?
| Key difficulties | Technical solutions | Remark |
| thermal convection failure | The forced hot air circulation system, with its built-in fan, allows hot air to envelop the food in a three-dimensional manner. | Temperature can rise to 190℃ |
| Oil fume pollution | High-temperature catalytic decomposition and multi-layer filtration purification system enable smokeless cooking. | Emission cleanliness is better than cabin standards |
| Food drift | Sealed baking pans, residue collectors, heating racks, etc., lock in the food. | Prevent debris from damaging the equipment |
| Heating efficiency | The cake took 28 minutes to bake, compared to 120 minutes for cookies to bake on the International Space Station in 2019. | Chinese ovens are far more efficient than their competitors. |
III. Development Stages: From Initial Breakthrough to Regular Operation
- New Year’s Eve debut (February 16, 2026) : The Shenzhou-21 crew completed the first-ever baking of a cake in space on New Year’s Eve, using a hot air baking machine sent by Shenzhou-21, which weighs about 5.8 kilograms.
- Technical significance : It realizes the Maillard reaction (caramelization and browning) under microgravity, truly achieving “cooking” rather than simple heating.
- Dietary evolution : This marks the transition of China’s space station’s food support from “survival-oriented” to “life-oriented,” allowing astronauts to enjoy freshly baked hot meals. The menu has been expanded to more than 190 dishes, with no repetition for 10 days.
IV. Crew and Mission Highlights
- The Shenzhou-23 crew consisted of the third and fourth batches of astronauts, with Lai Ka-ying being the first astronaut from Hong Kong.
- Mission Background : This cake-baking activity took place after completing demanding tasks such as installing the “Tianyun Camera” outside the cabin, and served as a way to relax during a work break.3
- Lifelike Presentation : The latest Tiangong TV footage juxtaposes baking cakes with daily routines such as cleaning and medical checkups, showing that life in space is becoming.
Images and visuals are from their Respectives CMS China Manned SpaceCNSA-China National Space Administration