1. 1. Knock the whole egg into an egg-beating basin, add sugar. (figure 1)
2. 2. Beat the eggs with insulated water. The egg liquid becomes thicker and thicker as you beat, until you lift the whisk and the egg paste dripping into the basin will not disappear immediately. (figure 2)
3. 3. Sift in the low powder in two batches, and quickly stir evenly with a spatula. (image 3)
4. 4. Add salad oil and continue to mix evenly. (Figure 4)
5. 5. Pour the mixed batter into the measuring cup. (Figure 5)
6. 6. Carefully pour the batter into the lollipop mold, make it slightly full, close the lid, and put it on the baking tray. (Figure 6)
7. 7. Preheat the oven to 180°, and heat the middle layer up and down for 15 minutes. After cooling, demould and insert the stick. (Picture 7)
8. 8. Heat the chocolate over water until it melts, take a large spoon to scoop up the chocolate, roll the lollipop cake in a circle, sprinkle with decorated jelly beans and dry. (It can be inserted on existing vegetables such as zucchini, cabbage, radish, etc.).
