What you want to ask about is that the surface of the cupcakes made in the air fryer is hard. It may be because the air fryer is adjusted for a relatively long time.

The normal time should be to bake the fryer at 150 degrees for about 20 minutes.

1. Prepare the ingredients and weigh the amount of sugar according to the recipe. If you want to reduce the amount of sugar, do not reduce the amount of sugar in the egg white. Too little will affect the stability of the egg white after beating.

2. Separate the egg whites and yolks, and put the egg whites in a water-free and oil-free basin (water-free and oil-free is very important). Put the egg whites in the refrigerator for cold meals, which will make it easier to succeed later.

3. Add 6 grams of sugar and 16 grams of corn oil to the egg yolks, stir evenly, add 16 grams of milk, after fully emulsified, sift in 34 grams of low-gluten flour, and stir in a Z-shape until a smooth batter is formed. Set aside.

4. When whipping egg whites, you can preheat the fryer. Before whipping egg whites, add a few drops of lemon juice or 2-3 drops of white vinegar to remove the smell. Add sugar to the beaten egg whites three times. Add one-third of the sugar when the egg whites are first beaten to a coarse foam. Add the remaining half of the sugar when the egg whites are beaten to a fine foam the second time. Add the remaining sugar when the egg whites are finally beaten to a fine foam. Continue to beat until it reaches a hard state. Lift the egg beater until there is a short sharp corner. This kind of meringue will be very stable in subsequent operations and will not defoam easily.

5. Add one-third of the meringue into the egg yolk paste, and stir evenly. Remember not to make circles or press to stir. It is easy to defoam. Just stir from the bottom like you usually do when cooking.