新手小白也能學會，空氣蛋糕

新手小白也能學會🉐空氣蛋糕❗❗|||空口吃都好吃到停不下來的空氣蛋糕胚

這個配方在原來的基礎上改良了一下（新手更友好）

做出來更加胖嘟嘟不會回縮！

其實做法非常簡單，只要記住一點：蛋白打硬點❗️

💛食材💛

雞蛋2個（每個帶殼55克左右）

玉米油 20克

低筋麵粉22克

牛奶 20克

細砂糖18克

檸檬汁數滴

💛做法💛

1⃣️玉米油+牛奶攪拌至乳化，篩入低筋麵粉攪拌至無干

粉再加入蛋黃攪拌至順滑

2⃣️蛋清+檸檬汁，細砂糖分3次加入打至硬性小彎鉤狀態（新手可以打成直立小尖鉤，接近戚風的狀態）

3⃣️取部分蛋白霜加入蛋黃糊翻拌均勻，再倒回乘余的蛋白霜中用刮刀翻拌均勻後裝進裱花袋擠入烤盤裡（擠完可以用牙籤劃掉表面小尖尖，烤出來更圓更好看）

4⃣️送入提前預熱好的烤箱上下火150度25分鐘（蕞後5分鐘開熱風）表面烤的更乾爽可以防止掉皮問題

🌈快快安排起來吧！

Even a novice can learn how to make 🉐Air cake❗❗|||Air cake base that is so delicious that you can't stop eating it without eating

This recipe is improved on the original one (more friendly to beginners)

The cake will be more plump and will not shrink!

In fact, the method is very simple, just remember one thing: beat the egg whites hard❗️

💛Ingredients💛

2 eggs (about 55 grams each with shell)

20 grams of corn oil

22 grams of low-gluten flour

Milk 20g

18g granulated sugar

A few drops of lemon juice

💛Method💛

1⃣️Corn oil + milk stir until emulsified, sift in low-gluten flour and stir until there is no dry powder

Then add egg yolk and stir until smooth

2⃣️Egg white + lemon juice, add granulated sugar 3 times and beat until hard small hook state (beginners can beat it into a vertical small sharp hook, close to the state of chiffon)

3⃣️Take part of the meringue and add it to the egg yolk paste to stir evenly, then pour it back into the remaining meringue and stir evenly with a spatula, then put it into the piping bag and squeeze it into the baking tray (you can use a toothpick to scratch off the small sharp points on the surface after squeezing, and it will be more round and better looking when baked)

4⃣️Put it in the preheated oven at 150 degrees for 25 minutes (turn on the hot air for the last 5 minutes) The surface is baked drier to prevent peeling

🌈Hurry up and arrange it!