Colorful Lollipop Cake

Colorful Lollipop Cake

1. 2 eggs 120 g white sugar 60 g oil 18 g milk 28 g water 5 g baking powder 0.5 g low powder 80 g this amount is just enough to make 18 lollipop cakes (double the amount in the picture) chocolate is appropriate

2. Salad oil and milk in a container

3. Manually beat until mixed into emulsion

4. Put whole eggs in the basin and add sugar in one go

5. Shuiyi stir a little

6. Then put the basin into the water and heat it with stirring to make the temperature reach 40 degrees, then take it out

7. Whisk at high speed. When the egg liquid turns milky white, use the egg whisk to pick up the egg liquid and trace a figure of eight. If the figure of eight disappears immediately, continue to send it and observe at any time, and then send it to the extent that the character is still clear after writing.

8. Then change to a low speed and continue to beat for 2 to 3 minutes. In this process, large bubbles will be rolled in by the whisk, and the egg batter will become quite delicate (this step is to sort the bubbles) and insert a toothpick into the egg batter at a position of 1-2 cm. , If the toothpick is not down, it means that the egg lake is in place

9. Add the flour in three parts

10. Touch the egg batter on the side with a rubber knife, pass through the center from the 2 o'clock position and reach the 8 o'clock position, then turn over the batter at the 9 o'clock position against the side of the pot, stir the egg liquid at a constant speed, all mixing is even and invisible Dry flour

11. Sprinkle the emulsified liquid along the rubber knife around the batter and continue stirring for dozens of times

12. After mixing, the batter becomes shiny, pick up the batter, the fluidity of the batter should be large and delicate.

13. Put the batter into the piping bag and squeeze it into the mold 9 minutes full, lift the mold to the tabletop and knock twice to make the surface bubbles disappear

14. Put on the lid

15. Put into the middle of the oven, 170-180 degrees, bake for 20 minutes

16. The upper mold can be removed after it is out of the oven

17. Turn it and put it out on the baking net to cool, trim with a knife or scissors to make the cake bun smooth and flat

18. Prepare a small pot of hot water of about 60 degrees, and put the chocolate into the chocolate melting furnace to melt the water.

19. Take a stick, dip it in a little chocolate liquid, and insert it into the cake, don’t penetrate it through

20. Put it in a container that can be fixed until the chocolate solidifies

21. Melt other colors of chocolate in the same way. Put the cake into the melted chocolate liquid and dip it into the cake. Spoon it on the cake where it doesn’t touch, and turn it around for a few times to completely cover the chocolate liquid. The excess chocolate will drip down. It’s not thick enough, you can add another layer after it dries a bit

22. When the chocolate liquid is not dry and not low, you can prepare your favorite edible ornaments and place them on a fixed container to cool them down.

23. Finished picture

24. Finished picture

25. Finished picture

Tips:

Xiaoyingzi's words:
1. Things that often seem simple should not be underestimated. Although there are not many steps, the actual operation is quite time-consuming.
2. When decorating the cake, you must wait until the cake is cool before proceeding.
3. To make the chocolate on the cake smooth, my experience is to keep turning the stick slowly until the chocolate stops flowing.
4. The temperature of the oven is for reference only, and only 14 cakes are made for this amount of ingredients
5. The decorated stick cake must be fixed on a container that can be fixed, leaving enough space, or it is easy to collide with each other and scratch the surface decoration