The reason why the air fryer makes an egg tart is that the bottom of the egg tart is soft because the air fryer is heated, so there is no difference between fire and fire. The upper part is close to the heating surface and the temperature is bound to be higher. The tin foil paper shell below is far away from the fire source, and there is thick egg liquid on it. The heat is not enough, of course, it can't be crisp.
With the reason, it is convenient to solve.
There are two ways to solve this problem.
Materials?
Carbon steel egg tart rack (reusable) 4
Won't the bottom of the air fryer egg tart collapse easily?
Reusable carbon steel base has better heat conduction effect. After thawing, the skin is pressed on the mold, which increases the contact with carbon steel and heat conduction, which is beneficial to embrittlement.
Take out the egg tart skin, peel off the tin foil, throw it away, and put it into the reusable egg tart base to thaw.
After softening, gently press with your fingers to make the tart skin completely fit the mold. This step is necessary because the shell and the mold are not exactly the same, otherwise there will be a cavity between the shell and the mold, which is not conducive to heat conduction.
And before pressing, it must be thawed and softened, otherwise the skin is hard and can be pressed down for you.
After pressing, put it back into the freezer for freezing. Take this opportunity to prepare acid liquid. I won't list the recipe of egg tart liquid. Everyone has a happy recipe.
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Add the egg liquid and adjust the time and temperature according to the recipe. Wait for the pot to come out. When you take the pie out of the pot, check the bottom. It is crisp when it is cooked for the first time, and it is no longer soft skin.
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The final product.
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According to some suggestions on the internet, I baked the egg tart upside down and specially baked the bottom. I tried several times and finally succeeded.
Of course, there will be some trouble at first. If you turn around in a hurry, the stuffing will not be set, you will run away, or you will burn your hands. ...
After many experiments of pouring egg tarts (washing carbon steel molds is too annoying), I have been able to bake egg tarts skillfully with an air fryer.
The method is as follows. Warm it up first. I am lazy. It's usually about 200 degrees in five minutes. Bake the egg tart with 160 degrees for 0/0 minutes, and then observe whether the egg tart is shaped. If you don't keep baking, open more. If it takes shape. Don't waver, just do it. Once they are solidified, turn them upside down and bake them at 200 degrees. After more than a minute, the tin foil shell at the bottom will be blown to pieces, which is too noisy. Take it out and bake it for five minutes The bottom is crisp, then turn over and bake at 200 degrees for two or three minutes. Pull it out and observe it at any time. Paint the surface, and it's done. 200-degree baking, hot air from air fryer and bottom baking basket may also make the surface caramel. If it has been colored, there is no need to continue baking the surface for a long time.
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This has not been turned over twice, and the surface has been colored.
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The bottom is crisp. But after a long time, it became soft. Everyone should eat it while it is hot.
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If you fail several times in the air fryer, you can't bake the egg tart well.
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Colleagues have successfully used the oven once, and no longer have to worry about the problem that the bottom is not brittle.
The air fryer is small and saves electricity, and there is always sacrifice. There is no perfect product in the world.
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skill
The temperature of the air fryer is higher than that of the oven. It is suggested that the egg tart be baked in the oven at 200 degrees for 25 minutes. When the air fryer is baked like this, it must be very old, with a dark surface and holes in the stuffing. The above temperature is suitable for my own air fryer. Different brands, different capacities and different tempers. Everyone needs to do more experiments and experiments to get the best temperature.