1. First melt the butter and put it in hot water to keep warm. Sift the low-gluten flour first. Use butter to coat the lollipop mold to prevent sticking.
2. Separate the eggs first, and put the egg whites in an oil- and water-free egg beater
3. First beat the egg whites, turn on the electric whisk at low speed, beat the egg whites to the point of fish-eye foam, and then add one third of the fine sugar
4. When the egg whites are slightly fine and soft, add 1/2 of the remaining sugar
5. Continue to beat until the beaten eggs form a small hook, and then add the last fine sugar
6. Continue to beat until the egg beater is lifted to form a hard pointed hook
7. After the egg whites are beaten, add the egg yolks, use an electric whisk to beat for a while at low speed, and mix well.
8. Sift the mixed batter into low-gluten flour, use a spatula to mix from 2 o'clock to 8 o'clock from bottom to top, mix the batter evenly, and mix until the dry powder is invisible.
9. Then pour the melted butter, slowly pour the butter into the batter along the spatula, and then use the spatula to mix evenly.
10. Put the prepared batter in a piping bag, cut a hole at the bottom, and squeeze it into the lollipop mold
11. Squeeze the batter into the mold on one side and squeeze it to fullness, preferably extruding the high point, so that when the mold on the other side is covered, the finished product will be fuller.
12. After preheating the oven at 180 degrees for 10 minutes in advance, put the cake in the middle of the oven at 180 degrees for 15 minutes
13. After the baked cake is out of the oven, it will be demoulded and let cool for later use. This mold is easy to demould and it is not sticky
14. The white chocolate melts in water, and the paper lollipop sticks with a little chocolate
15. Insert it in the middle of the cake, don’t insert it too deep, then set it aside to dry
16. After drying, put the cake evenly dipped in chocolate liquid, and then let it dry.
17. The dark chocolate melts in water. Dip the lollipop cake that has just been dipped in white chocolate on the dark chocolate again, so that the finished product can see the two-color chocolate, and then sprinkle some dark chocolate pins on the surface for decoration
18. Put the remaining dark chocolate in a piping bag, cut a small opening at the bottom, and then make some decorations on the white chocolate lollipop cake and draw some circles.
Tips:1. This recipe uses the sponge cake body of the egg separation method, and the finished product is more delicate
2. No milk is added in the recipe, but more butter is added to make the cake richer
3. The amount of this recipe is exactly the amount of this lollipop mold of Xuechu
4. In terms of styling, you can add others at will
