1. Prepare 3 medium-sized eggs, the eggs should be at room temperature, and put them into a water-free and oil-free container
2. Whisk the egg liquid with an electric teller, add the fine sugar in 3 times
3. The egg liquid is whipped until it becomes whitish and swells in volume, and the foam is fine. Turn off the whisk and dip the egg liquid to draw an "8" on the surface and the egg liquid does not disappear immediately before whipping.
4. Sift the low flour and red yeast rice powder into the beaten egg mixture, and stir up and down with a rubber spatula while sieving in. Do not over-mix to avoid defoaming
5. Sift the flour into the container completely, add salt, and gently mix the flour and egg mixture well
6. Add black sesame
7. Add corn oil and mix all the ingredients of the batter
8. Put the batter into the piping bag, cut the bottom, and squeeze it into the lollipop cake mold
9. Cover the upper part of the mold, put it in a 180-degree preheated oven, and bake for 16-18 minutes
10. Release from the mold after being cooled slightly
11. Use a toothpick to tie a baked cake ball
12. The white chocolate melts in water, and the cake ball is covered with white chocolate
13. The outer layer of white chocolate is cooled and solidified and then coated with a layer of white chocolate toned with green pigment
14. After the green chocolate coat is completely cooled and solidified, draw the watermelon rind pattern with a pen dipped in green pigment
15. Split one and there are realistic watermelon seeds~ the watermelon is still made of sand~
Tips:1. Eggs must be at room temperature, and those in the refrigerator must be prepared in advance
2. Fresh eggs are easier to beat. If the indoor temperature is low, you can use hot water of about 50 degrees to heat the eggs.
3. The powder should be sieved in stages and mixed up and down with a rubber spatula. Do not over-mix to avoid defoaming.
