Original Chiffon Cake-air Fryer Version
1.
All materials are ready
2.
Separate the egg white and egg yolk, and put the egg white into a basin without oil and water
3.
Add milk and corn oil to the egg yolk
4.
well mixed
5.
Sift in the cake flour
6.
Use a hand-held whisk to mix evenly, no dry powder, no particles, set aside for later use
7.
Use an electric whisk to make a thick bubble of egg whites, add 15 grams of sugar, and turn to high speed to beat the egg whites
8.
After the egg whites are fine, add 15 grams of sugar and continue to beat at high speed
9.
When obvious lines appear, add the remaining sugar and continue to send at high speed
10.
Lift up the whisk, there is such a big right angle, and let it pass at a low speed for one minute to make the egg whites more delicate
11.
Take one third of the egg white paste into the egg yolk paste
12.
After stirring evenly, pour it back into the large basin of meringue paste
13.
Stir evenly to form a delicate and shiny cake batter
14.
Batter the cake into a 6-inch live-bottom cake mold and shake it lightly to produce large bubbles
15.
Put it into the pre-heated air fryer, 140 degrees, the equation for 20 minutes, and then turn to 170 degrees for 30 minutes
16.
When the time is up, you can pull out the frying basket to check the cake, tap the surface of the cake with your hand, and make a bang, indicating that the inside of the cake is also mature
17.
Take the cake out of the frying basket and shake it a few times to generate excess heat
18.
Buckle upside down on the cooler shelf, let it cool down naturally, then demould
19.
It’s really good looking at the height and shape
Tips:
The egg is slightly larger, and the shell weighs about 63 grams. If the egg is too small, it can be replaced with 3 eggs; there is no sugar in the yolk, and all the sugar is in the egg white, which is conducive to whipping the egg white.
