Milk (Deluxe): 30g
Oil: 20g
Hazelnut flavoring (optional): a few drops
Low-gluten flour (Mei Mei): 35g
Soft white sugar: 35g
Fresh Eggs (Refrigerated)
3 eggs (172 g with shell) Add 3 egg yolks to a bowl, then pour in 30 g milk, 20 g corn oil, and a few drops of hazelnut flavoring. Stir until emulsified and uniform. Sift in 35 g cake flour. Stir until there are no dry flour lumps and the mixture is smooth and fluid. In the egg whites, add 35 g granulated sugar in three additions, and whip at high speed until soft peaks form. The surface should be glossy, the texture fine, and the peaks should hold a pointed tip. Take one-third of the meringue and add it to the egg yolk batter. Mix evenly with a whisk. Then pour the combined batter into the remaining meringue and continue to fold gently and quickly until evenly incorporated.Pour the batter into a piping bag and pipe it into the paper cups until they are 80% full. Lightly tap the cups a few times to release air bubbles.
Place them in an air fryer and bake at 125°C for 20 minutes.
Then bake at 170°C for 10 minutes (each air fryer performs differently, so it is recommended to monitor the baking process).
The texture is very fine, and the outer crust is fragrant (òωó).
