How to use air fryer to make cakes? In life, we usually only eat cakes on birthdays, because it is really troublesome to make cakes in the oven at home. Now it's much easier to have an air fryer. Below I sorted out how to use the air fryer to make cakes.

How to use air fryer to make cakes 1 zero failure 6-inch ancient breakfast cake (air fryer)

This is the required material.

Sift 50 grams of low-gluten flour.

Heat the corn oil until it is chopped (but I don't think this is important), as long as it is hot corn oil.

Pour the hot corn oil into the low-gluten flour and mix it evenly in a zigzag way.

Then add milk (or yogurt) to the just-stirred low-gluten flour and mix well. Then separate the yolk from the egg white of the three eggs, and remember to put the egg white. Dry the bowl without water, and then put it in the refrigerator for easy use.

Then put the three egg yolks into the low-gluten flour and continue to stir evenly in a zigzag shape.

This is the color of the batter after it is mixed evenly. Pour in the egg yolk paste and mix well when beating the egg whites.

Then drop lemon juice into the egg white to prevent it from being too fishy (I have seen people use white vinegar), then add one gram of salt, and then they will send it away, then add sugar three times, and then continue to send it away.

If the first delivery is not enough, it will taste like cheesecake, and the cake will shrink after it is made, but it will not affect the taste. Remember to put sugar in three times.

This is the second egg whites. I hit them at high speed for 3 minutes, and then at low speed for 2 minutes. In that state, I can make my second cake without shrinking! I sent it away with a blender.

While waiting for the air fryer to warm up, you can put oil paper on the mold, and there should be oil paper on the edge, which is convenient for demoulding.

If there is no oil paper, you can use tin foil instead, so you don't have to buy it specially (save money baby).

The bottom should be wrapped in tin foil, because we use water bath to prevent water from entering. Pour in the stirred cake paste (pour it higher to prevent too many bubbles and the cake is not strong enough).

If you like to put some cheese in the middle (I can't dissolve this, it's not very good, it's not recommended, you can put a piece of that)

After pouring the cake paste, cover it with tin foil to prevent the cake from burning.

Put a little water in the bottom of the air fryer. My air fryer is 5.7 liters, which can be put into a 6-inch cake mold.

Then put it into the cake mold, the temperature is 360 degrees, the time is about 1 hour, and take it out as soon as the time comes!

This is the first work (domestic air fryer: 180 degrees/1 hour or so, American air fryer is 355 degrees/1 hour).

Kind of like cheesecake. It's a little wet and the surface is a little dry. I bake for 45 minutes, tear off half of the tin foil on the surface, and bake for 15 minutes, so that the place where there is no tin foil will be burnt.

It's a little collapsed in the middle, but the egg white is not well beaten and not hard enough.

The second finished product, egg white, is delivered in place.

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Egg yolk is separated from egg white. Note that the container containing egg white should be water-free and oil-free! !

Add sugar, milk and corn oil to the separated egg yolk and stir well. Then, sift the low-gluten flour and mix it into the stirred egg yolk, as shown in the figure.

Next, I'm going to frost! Add lemon (or white vinegar) to reduce the fishy smell of egg white. Pour the sugar into the egg white three times. After the first beating, beat the egg white at high speed until it is coarse (the egg white turns white). Then, after the second time, beat the egg white at high speed until it is rough, as shown in the figure.

Finally, put all the sugar into the egg white and send it to the state shown in the figure at high speed.

Put the meringue into the egg yolk several times and stir it, so it is not easy to defoam.

The mixing process is shown in the video.

Until all the meringue and yolk are mixed evenly.

Hold a cup, because my air fryer can only bake 7 slices in one pot, so I'm a little full, just 8 minutes full.

High altitude frying pan

Yamamoto's, 140 degrees, 20 minutes, just right. Everyone's temper is different, so adjust the temperature and time as appropriate.

All right!

Take it out and let them lie on their side. Let them cool before eating.

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Carefully separate the egg white and yolk, and mix the yolk with flour, oil and yogurt.

Add white vinegar and sugar substitute to the egg white until the egg white does not flow, and then you can pull out the sharp corners. (In fact, it can be foamed with vinegar without sugar. )

Preheat the air fryer at 180℃ for 3 minutes, and then mix the meringue and batter quickly and evenly.

Pour it into a high-temperature resistant mold, put oil paper on it and wash a bowl less! Scrape the surface flat with a scraper.

Put the container that can be baked directly into the air frying pan 160 degrees 12 minutes, do not cover it with tin foil, and do not open it during this period!

After baking, open it and explore cruelly with chopsticks. If there is not much residue, it means it is ok, otherwise 2 minutes will be+150 degrees, or +2 minutes and +2 minutes. ...

(The practice in these two days found that if the temperature and time are still set to 150 degrees for 20 minutes, the surface will be softer. )

It's done! If it's not sweet enough, you can pour some yogurt. The compactness of the cake matches the coldness of the yogurt.

Put a cup of yogurt on it. That's great.