Air Fryer Version~ Lahua Chiffon Cake

Name: Air Fryer Version~ Lahua Chiffon Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 3 pcs egg; 30g Sugar; 40g milk; 30g Sunflower seed oil; 10g corn starch; 45g Low-gluten flour; a little salt; 4 drops Lemon juice

by Lao Fang Xiaoyu

4.7 (1)

Favorite

Difficulty

Normal

Time

Serving

Chiffon cake: The texture is bulky, the texture is light, the water content is high, the taste is light and not greasy, and the taste is moist and tender. It is currently one of the most popular cakes. Eggs, sugar, flour and edible oil are used as basic materials. Since edible oil is not as easy to foam as butter (traditional cakes are made of butter), it is necessary to beat the egg white into a foam to provide enough The air to support the volume of the cake. And its inventor was not a cake baker, but an insurance broker named Harry Baker in California, USA, invented it in 1927. It was not until Baker sold the cake shop in 1948 that the chiffon cake recipe was made public. .
Chiffon cake is also the first variety that I taught myself to bake. Perhaps it is the relationship between preparatory work and luck. Whether it is a rice cooker, pressure cooker or oven version of Chiffon cake, although it is not perfect every time, it has never been Crazy? Haha: What I shared with you today is that we made the "air fryer" a long time ago~ Lahua Chiffon Cake, whether it is coloring or internal organization, it is not inferior to the oven version~~ ~"

Ingredients

Air Fryer Version~ Lahua Chiffon Cake

1. Prepare relevant ingredients

2. Egg yolk + 10 g sugar + milk mix well

3. Pour in sunflower oil and mix well

4. Sift in cornstarch and low-gluten flour

5. Stir up and down with a spatula until thick and no particles

6. Add a little salt and lemon juice to the egg whites

7. Add sugar in three times

8. Hit to rigid foam

9. Take 1/3 of the egg white paste into the egg yolk paste

10. Stir it up and down with a spatula, then pour it back to the egg white paste

11. Quickly and lightly toss up and down and mix evenly until thick

12. Take a little cake batter and red yeast rice powder to make red yeast cake batter, then put it in a piping bag for later use

13. Pour other cake batter into the mold and shake it a few times to produce extra large bubbles

14. Use red yeast cake batter to outline the garland pattern

15. Put it in the air fryer

16. Optional menu/baked at 140°C for 25 minutes

17. Reduce to 130℃ and bake for 30 minutes

18. Stall for 5 minutes, take out the cake and let cool

19. Just demould

Tips:
1. The batter part of the cake can be operated according to the normal chiffon cake process
2. The air fryer can be directly baked without preheating
3. Each fryer has the same power as the oven, and the time and temperature provided are for reference only