Monday 22 August 2022

Air Fryer Egg Tart


My first attempt in baking my four-egg-tart recipe in an air fryer instead of an oven. The process was faster than using an oven. However, the egg custard skin appeared to be in matt texture instead of glossy. Maybe this is the main characteristic of an air fryer baked egg tart πŸ˜‰




Yield: 4 egg tarts

Ingredients

All ingredients in room temperature
Using 60g Omega 3&6 egg

Tart Shell
30g unsalted butter, softened
15g icing sugar
1g low sodium fine salt
10g beaten egg
60g plain flour plus/all-purpose flour

Custard Filling
about 45~50g beaten egg, i.e. the remaining beaten egg
15g caster sugar
45g lactose-free milk
10g whipping cream/milk
pinch of salt
1/4 tsp vanilla extract


* This is the low sodium fine salt

Directions

1. Combine softened butter with icing sugar and salt till pale and smooth.

2. Mix in 10g of beaten egg.

3. Fold in the plain flour plus and combine into a smooth dough.


Wrap the dough in a sheet of cling wrap.

And refrigerate it for about 20 minutes.

4. While waiting for the dough, prepare the egg custard filling.
Combine the remaining beaten egg with caster sugar, milk, whipping cream and vanilla extract in a small bowl.


Run the mixture through a sieve into a measuring glass.

I collected about 100~110ml of custard mixture. Cover and set aside.

5. Remove the dough from the fridge, and divide the dough into 4 portions and roll them into balls.

With the help of the recycled cling wrap and a tart presser, shape the dough into an even tart shell.

Prick the base of the tart shell with a fork to create some ventilation holes for steam to escape.


6.Preheat the air fryer to 180℃ for about 5 minutes. 
Place the tart moulds into the baking tray of the preheated air fryer. Bake at 180℃ for about 5~7 minutes, or till the tart shells have browned in the edges.


7. Give the egg custard mixture from Step 4 a few stirrings before pouring into the hot tart shells. Leaving about 1 tbsp of egg custard mixture behind.
Start baking at 120℃ for about 3 minutes. Open the air fryer tray, and pour the remaining egg custard mixture into the tart shells.

Continue to bake at 120℃ for about 7 to 9 minutes, or till the egg custard has coagulated.


End of baking πŸ‘‡


 9. Let the tarts cool down for about 10 minutes before unmolding them. I find it easier to remove the tarts from the mould when it is still warm, otherwise the tart will stick to the mould.

Serve warm or cold πŸ˜‹






Tuesday 16 August 2022

Air Fryer Cheese Cube Butter Sponge Cupcake


A milk-rich cupcake with butter and creamy cheese cube. Baked faster in an air fryer in 11 minutes⏰ Love the light and velvety crumb and caramelized brown crust of these cupcakes with relatively less butter used as compared to normal butter cupcakes πŸ˜‹

Yield: 6 cupcakes
Paper cup size: 6Dx4.4H cm
Baking temperature: Preheated air fryer at 150℃ for 5 minutes. Bake at 150℃ for about 7 minutes, and reduce to 140℃ for 4 minutes, or till top turns golden, and an inserted cake tester draws out clean.

Ingredients
All ingredients at room temperature
Using 60gOmega 3&6 eggs

A
2 egg whites
20g fine sugar
20g raw cane sugar/fine sugar
pinch of salt

B
2 egg yolks

C
62g top/cake flour
1g baking powder

D
20g lactose-free milk
10g golden syrup/honey
10g unsalted butter
5g rice bran oil/mild flavour vegetable oil


Directions

1. Heat and melt butter in Ingredient D in a heat resistant bowl. Set it aside.


2. In a clean, dry and oil-free mixing bowl, beat Ingredient A, egg whites with salt, fine sugar, and raw cane sugar, till reaching firm peak stage.
Mix in Ingredient B, egg yolk, one at a time.

Beat the egg batter till reaching ribbon stage.

3. Mix Ingredient C, sieve and mix using the whisks manually. 

4. Scoop about 1/4 of the batter to mix with the warm Ingredient D from Step 1.

Pour back the butter batter back to the main batter.

Fold to mix into a smooth batter.

5. Distribute the batter evenly among 6 paper cake cups, about 43g each. 
Push one cheese cube into each cup.


6. Preheated air fryer at 150℃ for 5 minutes. Bake at 150℃ for about 7 minutes, and reduce to 140℃ for 4 minutes, or till top turns golden, and an inserted cake tester draws out clean.






7. Let the cupcakes cool down for a while before serving πŸ˜‹