WHAT YOU NEED

Ingredients

Eggs (each weighing about 58 g) 2
Low flour 35 grams
30 grams of sugar
10 grams of sugar
20 grams of corn oil
20 grams of milk
A few drops of lemon.

How TO MADE The mini-cake.

Steps 1 to 4

1. The egg yolk is separated, the protein cream (laying protein) is added to the protein with some lemon juice, the egg beater is started at high speed, the foam is thinned, 1/3 of the sugar is added, the foam is thinner, 1/3 of the sugar is added, the foam is thinner, and 1/3 of the sugar is added.

2. Emulsified egg yolk: use an egg beater to disperse the egg yolk, add 20 grams of corn oil to the egg yolk twice, each time the fat must be completely mixed with the egg yolk, this is the emulsification process of the egg yolk, all beaten and then added sugar, beaten until the sugar melts into the egg yolk, at which point the egg yolk turns pale and the volume also increases significantly.

3. Finally, add 20 grams of milk to the mixture.

4. In the egg yolk dough in the sieve, the dough is mixed with a silicone shovel along the wall of the dough from the bottom, the action is quick not to stir and press the dough, so as not to make the dough stiff.

Steps 5 to 8

5. The protein cream is added three times to the egg yolk dough, the action is the same, the dough of the protein cream is enlarged, the dough is delicate and shiny.

6. A few moments of light shaking in the six-inch mold, and an atmospheric bubble emerged.

7. Air frying pan

8. Set the temperature to 160 degrees and preheat for 5 minutes.

9. The air fryer puts the mold into the air fryer's pottery blue, and sends it into the fryer to be baked.

10. The time is set at 12 minutes.

11. Hearing a ringing sound, the frying pan completed the task, pulled out the explosive blue, took out the cake, dropped it freely at a height of 40 cm, let the air inside the cake fall evenly, turned it upside down on the drying rack to dry, cooled it can be removed from the mold.

12.

Handy cooking tips

　　The biggest feature of the air fryer is that it heats the food through the hot wind, the hot wind has the effect of dehydration, so it is not difficult to use the air fryer to make Q-lubrication, the time must be controlled well, not too long, too long to let the cake dehydrate excessively, there is no humidity that the air fryer should have.