Bunny Lollipop Cake

Name: Bunny Lollipop Cake
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 60g Low-gluten flour; 50g butter; 1 piece egg; 28g White sugar; 2g Baking powder; Some dark chocolate; Several plastic rod; Some Stick biscuits

by Moe City Food

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

There are usually too many "big" cakes, and I wanted to play with the "small ones", so I made this bunny lollipop cake. The little rabbits are jumping and jumping. But these "rabbits" are. Why can't it jump out of your palm, the biscuits are crunchy and the cakes are sweet and soft. I wonder if you like it?

Ingredients

Bunny Lollipop Cake

1. Put the eggs and white sugar into the container, and use an electric whisk until the sugar is completely melted and the egg liquid becomes lighter in color.

2. Sift the low-gluten flour and baking powder, mix well, and then add to the egg mixture.

3. Stir into a particle-free batter.

4. Melt the butter over water, add it to the batter and stir well.

5. Put the batter into a disposable piping bag, cut a small mouth, and squeeze it into the mold.

6. Cover the lid of the mold, put it in the preheated oven, heat up to 160 degrees, lower the heat to 140 degrees, and bake for 20 minutes.

7. Let the baked cake cool, use a plastic stick to poke into the cake, and then use a stick biscuit to poke both ends of the cake into the upper part of the cake to make rabbit ears. Finally, put the melted dark chocolate into the piping bag and draw the expression of the rabbit.

Tips:
Due to the different temperature differences between different ovens, the baking temperature in the recipe is only for reference, and the temperature adjustment is subject to the actual situation of the own oven.