How to soften the cake in the air fryer? Cake is a necessary food for our birthday celebration, and the atmosphere is very good. It can also be used as afternoon tea as dessert. You can also make cakes in a domestic air fryer. So how to make a cake in an air fryer is soft?
How to make Qifeng cake blank of cake softening 1 cream cake with air fryer (update the practice of air fryer)
Separate the egg yolk and egg white, and put them into two large oil-free and water-free containers.
Add milk and oil to the egg yolk bowl to prevent the egg yolk from crusting in the air. You can directly pour the liquid into the bowl and weigh it together, without washing so many bowls of O (∩ _ ∩) O.
Send protein, be sure to send protein everywhere. Add 1/3 white sugar when protein becomes big bubbles.
Continue to send, the remaining sugar is added twice, once when the big bubbles become smaller and once when the lines just appear. Still have to beat the egg whites in every position.
When adding sugar for the last time, turn the whisk to low speed to beat the egg whites until the tip of the egg whites is slightly bent when lifting the whisk. At this point, it is close to dry foaming. If you see an upright tip, the cream is hard and cracks easily.
Now start making egg yolk paste. Add sugar to the egg yolk bowl just now and stir gently. Then, add the sieved flour, and stir it evenly in the shape of "Z" with a hand mixer until the mixture becomes sticky. The picture shows the sticky situation: sticking to the eggbeater will not fall off quickly.
Preheat oven 160℃.
Mixed meringue and yolk paste: (very important)
Take 1/3 egg white cream and mix it with egg yolk paste, and cut, mix and stir it: insert the scraper vertically from 1 o'clock direction, cut it to 7 o'clock position, and then flip your wrist to turn up the egg paste. Turn the basin about 30 and repeat the above actions.
Mix until there is not a lot of meringue.
Pour the newly prepared egg paste into the egg white bowl and stir it in the same way.
Pour the stirred egg paste (which can flow slowly) into the mold, the height of which is higher than that of the mold 15 cm, then gently drop the mold on the table and shake it a few times to shake out the big bubbles, and pick out the small bubbles on the surface with a toothpick. If you are afraid of bubbles inside, you can draw a circle inside the inserted batter with a toothpick.
If the batter is successful, it should reach 60% to 80% of the mold. If there is not so much, it will be defoamed. Put the mold into the preheated oven, the middle layer and the lower layer at the temperature of 150℃ for about 50-60 minutes. If you see the cake rise and fall, it is ripe and you can take it out.
Immediately after taking out the cake, lift the mold, place it 30cm away from the desktop, shake out the hot air, and then pour it back immediately.
Backing for at least 2 hours, and demoulding after the cake is completely cooled. If it is hot, the demoulding will shrink.
I'm afraid I can't answer the question of changing the formula and mixing it up.
FREQUENTLY ASKED QUESTIONS
Practice of air fryer: Take two eggs in the above steps. Preheat the air fryer (Yamamoto) at 180℃, put the paper cups in the fryer and cover them with tin foil at 160℃ for 45 minutes. Finally, remove the tin foil and bake for one minute to color. Two eggs can make six big paper cups, and my frying pan is 5L.
Lie down or let it cool backwards to prevent retraction. Lying down to cool will make the cake not round, and the upside-down buckle will easily damage the surface.
It won't shrink when it's cold. Squeeze the cream to eat!
skill
Demoulding method: the movable bottom mold pushes the bottom of the mold evenly by hand, and the cake will come out slowly. or vice versa, Dallas to the auditorium Be careful not to squash the cake.
Problems in cake baking;
Cause of concave bottom: 1, the primer is too high or too close to the heating tube below.
2. The bottom is covered with oil paper or oiled.
Reason for recovery:
1. There is oil stain on the inner wall of the mold.
2. The egg yolk paste is not evenly stirred and the emulsification is insufficient.
3, mixing batter time is too long, leading to reinforcement. Stir the batter until it is smooth.
4, protein is not enough, not close to dry foaming, which leads to the unstable state of protein.
5, not completely baked, it is recommended to insert bamboo sticks in the cake body, if there is no cake crumbs in the front, it will be cooked.
6. After the batter is mixed, it should not be placed for a long time. It should be put in the oven immediately, otherwise it will foam.
7, should be inverted immediately after the furnace.
8. During baking, it is not allowed to adjust the temperature for many times, nor can it be opened. From the point of view, the instantaneous change of temperature will lead to retraction.
9. If the baking time is too long, the water loss will shrink.
Causes of waist contraction (collapse):
1, the batter was stirred for too long, resulting in ribs.
2, caused by thermal demoulding.
3. protein did not send it in place.
How to make a cake with an air fryer? 2. How to make a 6-inch nut cake with an air fryer?
Egg yolk and egg white are separated in two pots, and there is no oil or water, which is convenient for sending and stirring.
Beat the egg whites well, remember to add 20 grams of sugar and 3 drops of lemon juice to remove the fishy smell. Listen, it's the only way to end it! Don't cook too much, the top of the cake will crack. This is mine. In fact, egg whites can be sent to small sharp corners, not to big sharp corners.
Add the low flour into the egg yolk basin, add the remaining 10g sugar, corn oil and milk together, and repeatedly stir the egg yolk paste until there are no particles. If you put too many eggs, you won't need milk.
Cut nuts. I put hazelnuts, cranberries, raisins and black sesame seeds on the surface of the cake. I cut too much.
Add the yolk paste to the egg whites and mix with the chopped nuts. Keep stirring. You can stir up and down from left to right, but you can't stir in circles. It will defoam.
The baked paper must be put in the mold first, because it is easy to demould and smooth. Then slowly add the egg paste and shake it repeatedly for 5-6 times to eliminate large bubbles. I picked it up and fell a few times, destroying three big bubbles. I personally like it. I sprinkled black sesame seeds on it.
Prepare in this way. The air fryer is preheated at 170 degrees for 5 minutes, then colored at 140 degrees for 26-28 minutes, and finally colored at 150 degrees for 3 minutes. If you like to eat the main points, you can add 2-3 minutes.
When it is ready, observe it. If the toothpick is inserted and removed without sticking, it means success. Wait for cooling and demoulding! Look, this one is open because the egg white is a little fat. Please pay attention.
Finished product!
Finished product inside!
There is only one left soon, send a close-up picture!
skill
Soft and delicate without adding! In a six-inch mold, according to this formula, you can put 70 grams of flour!
If you put nuts in it or in the middle, all the nuts will sink to the bottom after the cake is made. If you put them on the surface, nuts will be cooked easily and not perfect, so I have to let them sink to the bottom. Tell me if there is a simple and easy way for me to learn from.
If the egg is small, use one more!
The reasons for the bursting of the cake top are as follows: protein is not sent in place; The front temperature is high, so it is better to change the temperature, that is, the front temperature is low and the back temperature is high.
How to make cakes with air fryer is soft? Basque Cheesecake —— Basque's Method of Operating Air Fryer with Fools
Put cream cheese and fine sugar in the microwave oven 1.30 minutes. If you are particular about it, you can stir it with insulating water.
Stir smoothly and let it cool slightly.
Preheat the air fryer to 180℃ when it is allowed to cool, prepare the mold and spread oil paper. If it is a movable bottom die, you can take out the bottom support, put oil paper in it, and then straighten the edge, being careful not to cut it!
After the oiled paper is formed, take out the base and put it back, and then cut off the extra edges of the oiled paper. Oil paper must not be higher than the mold, in case it touches the heating pipe and catches fire.
Pour in whipped cream and stir well.
Beat in the eggs and mix well.
Pour the batter into the mold and fry in a frying pan at 180 degree for 20 minutes. Sift it if possible to make the batter more delicate.
Baked out should be caramel color on the surface, and the duangduang cake inside can shake!
If the surface color is too light, you can add time and temperature to adjust yourself, but don't bake the inside completely! ! !
Let the front of the oven cool up, then put the mold in the refrigerator for more than 4 hours, preferably overnight (cover it or put a bag, otherwise it will dry)
Refrigerate, take out and demould.
You can heat the knife a little. It's easier to cut.
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Be sure to refrigerate and finalize the design before cutting! ! ! !