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Return To Shop气炸锅是以内锅上方的一把风扇往下吹的高温热风循环烘煮食材的。烘烤蛋糕时，面糊表层会直接接触热风。所以，蛋糕的表层会是比烤箱烤上色得快。也因为这样，蛋糕中心点也会比较容易裂开。虽然如此，只要在蛋糕表面烘至半成型时，用把刀仔在上方刮个十字。这样，烘好的蛋糕就会有个漂亮的十字纹线，而不是裂开的纹线，美观极了。要注意，不同品牌的气炸锅，热度烘时是会有差别的，须自行拿捏烘烤温度和烘时哦。 #食谱示范OasisLiveMall #Chef Henry 分量：2-3人份 准备时间：30分钟 煮时：70分钟+-（烤时） 材料： 30克 玉米油* 50克 低筋面粉(过筛) 50克 牛奶（室温） 3粒 鸡蛋 40克 细砂糖 做法： 1. 把蛋白和蛋黄分开。切记盛装蛋白的容器一定要保持干燥，干净，也不可以混有蛋黄混合。因为蛋黄是脂肪，也就是油。当打发的蛋白触碰到油时，会消泡，导致蛋白很难发起来，又或者是发得不漂亮 2. 把玉米油加入耐高温的容器里，进气炸锅 160度加热两分钟。把油取出后持续把气炸锅预热于160度 3. 把热玉米油倒入低筋面粉，伴匀至顺滑 4. 加入牛奶继续搅拌至均匀。这时候加入牛奶的用意是要把面糊温度降低，预防之后加入的蛋黄变熟 5. 把蛋黄一个一个分开加入，确保混合均匀后再加入下一颗蛋黄。蛋黄糊形成后，放置一旁备用 6. 开始打发蛋白，先稍微搅拌打散蛋白，细砂糖分开两次加入，打发至软性发泡 7. 把一半的蛋白霜加入蛋黄糊，折叠式混合均匀。然后再把另外一半加入，以同样的方式混合均匀。切勿过度搅拌，因为会导致蛋白消泡，蛋糕就不松软了 8. 把蛋糕糊倒入模具，放入气炸锅 130度烤10分钟，时间到后快速拉出，用小刀在蛋糕的上方划一字继续烘烤 110度约60分钟，或至蛋糕全熟 小提示： 1. 可用其他蔬菜油，不过 玉米油味道较淡，吃起来味道比较好 2. 温度和时间有可能需要依据不同的气炸锅的火候来调整如使用气炸锅 3. 同时要注意使用的烤模材质，铝制的烤模导热较快，适合正常烘烤时间和温度，如像影片中使用厚身钢化玻璃导热相对比较慢一些，需要把烘烤时间拉长，再把食谱温度降低
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RM6.50 – RM7.50
Air Fryer Castella Cake 气炸锅古早味鸡蛋糕
Course: DessertCuisine: ChineseServings
2
servingsPrep time
30
minutesBaking time
1
hour10
minutesDid you know that castella cake カステラ is originated from Japan prior to Taiwan?
Ingredients
30 g corn oil*
50 g cake flour
50 g milk
3 pc egg
40 g fine sugar
Instructions
- Separate egg white and egg yolk, make sure the container to store the egg white is dry and clean without any egg yolk
- Heat up the corn oil in the air fryer at 160°c for 2 minutes. Retrieve the corn oil and continue to preheat the air fryer at 160°c
- Add the hot corn oil into cake flour and whisk well until a smooth paste is formed
- Add in milk and continue whisk until smooth
- Add in egg yolk one by one (separately) and mix well, egg yolk paste is formed. set aside
- Beat the egg white until it starts to foam, add in sugar by two rounds, beat until soft peak meringue is formed
- Fold in the meringue with egg yolk paste, half portion at a time
- Transfer the cake batter into a mould, bake in the air fryer at 130°c for 10 minutes first, then use a small knife to make a cross on the surface, continue to bake at 110°c for about 60 minutes, or until the cake fully cooked
Recipe Video
Notes
- Even though you can substitute the corn oil with other vegetable oil, corn oil delivers a milder and better taste
- Adjust the temperature and timing yourself according to different appliances
- Similar adjustment required if you are using different material (thickness) of mould
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