1. Passion fruit cake

Ingredients: 80g cake flour, 3 eggs, 60g milk, 30g corn oil, 60g sugar, 2 spoons of passion fruit jam.

Method: Prepare the raw materials, and then prepare 2 water-free and oil-free basins. Put the egg whites and protein into the two basins respectively. Add milk and corn oil to the egg yolks, stir evenly, and sift in the cake flour. Use a handheld whisk to stir evenly. There must be no particles or dry powder. Set aside. Use an electric egg beater to beat the egg whites into thick foam, then add 20 grams of white sugar and then turn to high speed to beat the egg whites. After the egg whites are finely beaten, add 20 grams of white sugar and continue to beat at high speed. When the egg whites appear to have obvious lines, add the remaining white sugar, pick up the egg beater, turn the egg whites to low speed and beat for about 1 minute after the egg whites form large right angles, which can make the egg whites more delicate. Take 3/1 of the egg white and put it into the egg yolk paste, add the passion fruit jam, and continue mixing. This is the mixed egg yolk paste. Pour the egg yolk batter into the egg whites and mix it up and down. This is a cake batter that is evenly mixed, delicate and shiny. Pour into a 6-inch removable bottom cake mold and shake it gently a few times to pop out any air bubbles. Preheat the air fryer to 200 degrees for 5 minutes. Place the cake mold into the fryer and bake at 140 degrees for 20 minutes. Then take it out and cover it with tin foil (to prevent the surface from burning) and bake at 160 degrees for 30 minutes. When the cake comes out of the oven, if it makes a pinging sound when patted gently with your hand, take it out and pat it upside down a few times. After it cools, use a molding knife to remove it from the mold. The final product is sour and sweet because of the addition of homemade passion fruit jam.

2. Oil-free matcha popcorn

Ingredients: special small corn for popcorn, sugar, maltose, matcha powder, salt, water.

Method: Preheat the air fryer to 200 degrees. Put in the baby corn and set the time for 5 minutes. It depends on the amount. Don't put too much in one go. The volume of the corn will increase several times after it pops. Generally, only a small handful is put in. Three minutes later, the sound of popping was heard continuously in the pot. When there was no popping sound, it was basically fine. Note: There may be some dead kernels. This may be related to your insufficient preheating. You can try heating for another minute. If it still fails to pop, it may be a problem with the quality of the corn. Collect the popped popcorn and put it in a crisper after it cools down. It will still be very crispy for a few days. When you want to eat it, put sugar, maltose, salt and water in the pot, stir-fry the sugar until it reaches about 120 degrees, that is, the sugar will become sticky and big bubbles will form. Add a little matcha powder to the pot. Don't put too much. Too much matcha will taste bitter. Stir evenly. At this time, the temperature of the sugar in the pot reaches more than 130 degrees. A slight caramel appears on the edge. Turn off the heat immediately. . Quickly add popcorn and stir-fry evenly. The speed should be fast. After mixing, pour it onto the baking sheet and quickly break apart the stuck popcorn with your hands. Wait until the temperature drops and it will become difficult to break. Then you can start eating.