Great British Bake Off returns – how an air fryer could prevent ‘soggy bottom’

The Great British Bake Off returns to our screens tonight. And we’re beyond excited to see what challenges the bakers are going to be presented with – and what puns they can come up with this year.

One thing that’s often mentioned is a ‘soggy bottom’ and it’s not something that Paul Hollywood would deem handshake-worthy. So to become the next ‘Star Baker’ you may want to try this air fryer baking hack, with search results around this skyrocketing by nearly 200% in recent weeks – and Bake Off could be everyone’s insipration.

To help keen bakers, Philips, the Inventors of the Airfryer, are offering up some of their top tips ahead of the return to the tent. From creamy cheesecakes to decadent chocolate puds, air fryers can be a big help.

How can I avoid a soggy bottom?

Philips’ in-house Airfryer Chef Martin Senders said: “We can’t all be born ‘Star Baker’, so any technology that makes baking more of a breeze is always welcome – and that’s exactly what the Airfryer does. An Airfryer works by circulating hot air, making it perfect for golden, perfectly risen bakes with no soggy bottom’ in sight. Not to mention how energy-efficient an Airfryer is, making your baked goods taste even sweeter.

“Cookies and muffins are my favourite treats to bake in an Airfryer, thanks to their ability to be cooked easily in batches and always producing perfectly golden-brown exteriors. But suppose you’re new to Airfryer baking. In that case, I’d avoid layered pastry treats like croissants as the quick cooking time can mean an underbaked interior and an overly-crispy exterior.”

Martin’s recipes for the ultimate Airfryer bakes – Fluffy Vanilla Cupcakes

Serves: 9

Time: 26 mins

Ingredients

• 60g softened butter

• 60g white sugar

• 1 medium egg

• 250g plain yoghurt

• 1 teaspoon of vanilla extract

• 2 teaspoons of grated lemon zest

• 200g plain flour

• ½ teaspoon baking powder

• ½ teaspoon baking soda

• 1 pinch of salt

Method

1. Beat together the butter and sugar until fluffy, then add the egg, yoghurt, vanilla extract and lemon zest and mix until well combined.

2. Sift flour together with baking powder, baking soda and salt and add to the butter mixture and mix until just combined.

3. Divide the batter into muffin cups and transfer to the Airfryer basket, cooking for 16 minutes at 160 degrees.

4. Once done, transfer to a wire rack and let cool completely before serving.

Triple chocolate cookies

Serves: 8

Time: 1hr 3 mins

Ingredients

• 60g milk chocolate

• 60g dark chocolate

• 160g plain flour

• 2 pinches of salt

• 1 teaspoon of baking powder

• 2 tablespoons of cocoa powder

• 100g softened unsalted butter

• 70g white sugar

• 2 tablespoons of milk

• 40g almond flakes

Method

1. Coarsely chop both types of chocolate, and combine then combine the flour, salt, baking powder and cocoa powder in a bowl and mix until incorporated.

2. Add the softened butter and sugar to a bowl and beat until fluffy. Add the milk and continue mixing. Gradually add the flour mixture while continuing to mix until evenly combined. Add the chopped chocolate and mix until just incorporated.

3. Shape the dough into about eight balls and let them rest in the refrigerator for 30 minutes. Flatten them into a cookie shape.

4. Dip the bottom of your cookies in flaked almonds, before placing four of them into the Airfryer basket and cooking for 8 minutes at 160 degrees. Repeat this step for the remaining cookies.

5. Let cookies sit for around five minutes to cool before serving.