Air fryer version ~ Latte art chiffon cake

Overview

Chiffon Cake: It has a puffy texture, light texture, high moisture content, light but not greasy taste, and a moist and tender texture. It is currently one of the most popular cakes. Eggs, sugar, flour and cooking oil are used as the basic ingredients. Since cooking oil is not as easy to foam as butter (traditional cakes are made with butter), it is necessary to beat the egg white into a foam to provide enough air to support the volume of the cake. Its inventor was not a cake baker, but an insurance broker named Harry Baker in California, USA. It was invented 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 type of baking that I learned by myself. Maybe it is the relationship between pre-work and luck. Whether I use a rice cooker, a pressure cooker or an oven version of the chiffon cake, although it is not perfect every time, I have never been mad. Haha: What I will share with you today is the one I made with an air fryer a long time ago ~ Latte art chiffon cake, whether it is coloring or internal organization, it is not inferior to the oven version at all~~~

Tags

• baking
• corn starch
• egg
• low gluten flour
• sunflower oil
• white sugar
• lemon juice
• milk
• salt

Ingredients

Steps

1. 1 Prepare relevant ingredients

   

2. 2 Mix egg yolks + 10 grams of sugar + milk

   

3. 3 Pour in sunflower oil and mix well

   

4. 4 Sift in cornstarch and cake flour

   

5. 5 Use a spatula to stir up and down until thick and no lumps. Set aside

   

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

   

7. 7 Add sugar in three batches

   

8. 8 Beat until stiff peaks

   

9. 9 Add 1/3 of the egg white paste to the egg yolk paste

   

10. 10 Use a spatula to stir evenly up and down, then pour back into the protein paste

    

11. 11 Quickly and lightly stir up and down until thickened

    

12. 12 Take a little cake batter and red yeast powder to make red yeast cake batter, then put it into a piping bag and set aside

    

13. 13 Pour the other cake batter into the mold and shake it a few times to remove any excess air bubbles

    

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

    

15. 15 Place in the air fryer

    

16. 16 A la carte menu/Bake at 140℃ for 25 minutes

    

17. 17 Lower the temperature to 130℃ and bake for 30 minutes

    

18. 18 Let it sit for 5 minutes, take out the cake and let it cool down

    

19. 19 Just remove the mold