Dog Lollipop Cake
1.
Prepare all kinds of ingredients, and the eggs are best at room temperature. At the same time, preheat the oven and heat up and down at 165 degrees for 10 minutes.
2.
Beat the eggs into a water-free and oil-free egg beater, add fine sugar, and beat with a whisk. Whole eggs are easiest to beat at around 40 degrees.
3.
The whole egg liquid is sent to the extent that the dripping marks will not disappear quickly when the egg beater is lifted, and the whole egg is beaten.
4.
Sift into the low-gluten flour twice.
5.
Stir from the bottom until there is no dry powder, do not over-mix to avoid gluten.
6.
Pour corn oil along the edge of the basin and mix well.
7.
Put the mixed cake batter into a piping bag with a small mouth, squeeze it into two semi-circular lollipop molds, and it will be 80% full.
8.
Quickly buckle the half of the mold with small holes at the bottom on the other half, put it into the middle of the preheated oven, heat up and down at the same time, and bake at 165 degrees for about 12 minutes.
9.
After baking, take it out and open the top cover, you can see that the spherical shape is very round.
10.
Shake it a bit and pour the baked spherical sponge cake on a drying net to let cool.
11.
Put the dark chocolate into the cup, put it in the microwave, and heat it over a low heat until it melts into a liquid state. Insert the sponge cake into the paper stick and dip it in the chocolate.
12.
Shake off the excess chocolate, put it in a cup and let it stand for a while to let the chocolate solidify.
13.
Cut a piece of white chocolate into the shape of the ear and place it in a suitable position. After the chocolate has solidified, it will stick firmly. 14. After the remaining white chocolate has melted, put it into a small piping bag and draw the dog's eyes and mouth.
14.
After the remaining white chocolate has melted, put it into a small piping bag and draw the dog’s eyes and mouth.
Tips:
Tips: The fine granulated sugar I use is Ganzhiyuan's double-carbon white granulated sugar, with uniform granules and pure texture without impurities. Since the daily sugar intake needs to be controlled, the quality requirements for sugar should naturally be higher. Carbonized white sugar is healthier than vulcanized sugar. Moreover, the quality of sugar has a great influence on the success rate and taste of baking. Mothers who like to make their own baking should not ignore it.
