#aca烤明星大赛# Chiffon Cake (air Fryer Version)
1.
Prepare relevant ingredients
2.
Egg yolk: add 10 grams of sugar
3.
Stir until melted, add milk and mix well
4.
Add sunflower oil and mix well
5.
Add sunflower oil and mix well
6.
Stir up and down with a spatula until thick and no particles
7.
In the egg white: add a little salt and lemon juice
8.
Add fine sugar in 3 times and beat until stiff foaming
9.
Take 1/3 of the egg white paste into the egg yolk paste
10.
Mix well and then pour all into the egg white paste
11.
Stir up and down with a spatula until thick
12.
Take a little cake batter and red yeast rice powder to mix into red yeast rice paste and put it into a piping bag
13.
Pour other cake batter into the mold and shake it a few times to produce extra large bubbles
14.
The surface of the cake batter is drawn with red yeast powder to outline the garland pattern
15.
Put it in the air fryer
16.
Setting: self-selection menu/140℃/ 30 minutes
17.
Reduce to 130℃ and continue to bake for 30 minutes
18.
Turn off the power when the surface of the cake is golden
19.
Stamp and continue to be stuffy for 5 minutes
20.
Demould after cooling
21.
Look at the cake, the internal organization is also very delicate
Tips:
1. Operate according to the normal chiffon cake process;
2. The air fryer can be directly baked without preheating;
3. The power of each fryer is the same as the oven. The time and temperature provided are for reference only.