Chocolate Lollipop Cake

Chocolate Lollipop Cake

1. Prepare ingredients: lollipop cake body: butter 100g, caster sugar 45g, whole egg liquid 51g, egg yolk 29g, low-gluten flour 111g, lead-free baking powder 2.5g, and two drops of vanilla extract. Chocolate decoration: 200g strawberry-flavored pure cocoa butter chocolate (100g for actual wrapping of the cake body), 60g of colored sugar beads, and 50g of minced coconut.

2. Dice 100g of butter and soften at room temperature to a state where fingers can be easily inserted.

3. Add 45g of granulated sugar and stir slightly, and beat until the volume is fluffy.

4. Add 2 drops of vanilla extract and beat evenly.

5. Add one whole egg liquid in batches, 29g egg yolk; each time you add the egg liquid, it must be beaten evenly until it is completely blended in the next time.

6. The state of the whipped butter is shown in the figure~ At this time, the oven is preheated to 180 degrees and the fire is up and down.

7. Mix 111g low-gluten flour and 2.5g lead-free baking powder, sieve into the whipped butter.

8. Use a rubber spatula to mix and mix evenly.

9. Put the mixed cake paste into a piping bag.

10. Cut the cake batter piping bag and squeeze it into the lollipop cake mold. The shape of the squeezed cake batter must have a sharp corner

11. Cover the lid and put it in the preheated oven for baking.

12. Baking: Bake at 180 degrees for 15 minutes.

13. They are so happy that they have lifted up the mold...

14. After the oven is out, buckle the cake embryo in the container.

15. It is easy to demould, and it is not sticky at all.

16. Chocolate decoration: 200g strawberry chocolate, cut into small pieces, set aside 80g chocolate for later use, put 120g chocolate into a small-diameter container, melt at 70 degrees hot water, after all melted, take out the container, add the remaining 80g chocolate and stir it until all is dissolved .

17. The temperature drops to about 35 degrees, stick a little chocolate into the cake body;

18. Put the cake embryo into the chocolate solution and wrap it with a uniform layer of chocolate, and then take it out. Use the remaining temperature to stick coconut or colored sugar beads.

19. Take a beautiful one at will, don't want it

20. Nice, delicious and cute chocolate lollipop cake is ready~

21. I really like it

Tips:

1. The butter must be fully softened, softened, and softened. "It's not dissolved into a liquid."
2. Butter should be sent in place to make the cake plump and plump.
3. This cake ratio does not need to be specially buttered for the mold, the cake of this recipe does not stick to the mold.
4. Pull up a sharp corner when the cake batter is squeezed, so that the baked cake will be full.
5. When the paper stick is inserted into the cake body, stick a little chocolate into the cake body, so as to prevent the cake body from dangling on the paper stick.
6. For chocolate decoration, the temperature should not be too high when dissolving the chocolate, 70 degrees is fine. Just once when the cake body is wrapped in the chocolate coat. Don't wrap the chocolate repeatedly, the thick layer of the finished product will not look pretty enough.
7. Wrap the chocolate and wait for a while, and cool it slightly for the best result.
8. What should I do if the chocolate has solidified? It can be used after dissolving in water.