Frog Prince Lollipop Cake
1.
Put a pot of clean water on the induction cooker to heat it.
2.
Sift the low-gluten flour twice with a flour sieve and set aside.
3.
Take another stainless steel egg beater and add two eggs to beat.
4.
Add granulated sugar and mix well with a manual whisk.
5.
Stir and melt the confectioner's sugar and find that the whole egg liquid is already a little sticky.
6.
Remove the boiled water from the induction cooker and place it on the table, take the electric whisk, and put the previously beaten egg liquid into the hot water to beat at a low speed.
7.
The time is about 30 seconds to 1 minute. Gently touch the egg liquid with your hands. It is slightly higher than the human body temperature. The whipping can be stopped at about 40 degrees, or the whole egg liquid basin can be removed from the hot water.
8.
Put the butter in the hot water that was previously boiled and melt it for later use.
9.
Adjust the electric egg beater to a high-speed gear to make the whole egg liquid white. It takes about 2-3 minutes to determine whether the whole egg liquid has been beaten well. Pick up the egg beater and draw a figure of eight. If the font does not disappear immediately, it means It's done, otherwise we will continue to send it.
10.
Pour the sifted flour into the whole egg mixture.
11.
Use a silicone spatula to mix it evenly.
12.
Continue to pour the melted butter.
13.
Use a silicone spatula to mix it evenly.
14.
Prepare a piping bag and put it in a large-caliber cup for easy batter.
15.
Use a silicone spatula to pour the batter into the piping bag at a fast speed to prevent the batter from defoaming.
16.
Tighten the piping bag for later use.
17.
Take out the special silicone mold for lollipop cakes.
18.
Cut the piping mouth with scissors to a diameter of about 7 mm, and quickly squeeze the batter into the mold. Because I am making the face of a frog, I don’t need a round shape, so I squeeze the batter into the 70th full. To make spherical lollipops, the batter must be slightly more.
19.
Close the lid of the mold tightly.
20.
Put it in the baking tray, the middle layer of the oven, the temperature is set to 170 degrees, the time is 18 minutes, each oven brand is different, the time and temperature are for reference only. After cooling down, it will be demoulded. It doesn't matter if it is slightly damaged, it will be coated with chocolate sauce later.
21.
Prepare to make frog's eye candy.
22.
Pour the matcha-flavored chocolate into a stainless steel pot and melt it into a liquid.
23.
Take a paper stick and dip it in some chocolate sauce and insert it into the cake to solidify, so that the cake is fixed on the paper stick. Because of the dark chocolate I used before, I forgot to take a picture here, just use black to demonstrate.
24.
After the chocolate melts into a liquid, quickly soak the cake into the liquid, turn it around and lift it up, gently shake off the excess chocolate liquid on the side of the pan, but it must be evenly wrapped on the surface of the cake, before the chocolate liquid has solidified Find a good place to glue the frog's eye candy, insert it in a fixed position to let cool, and use a toothpick dipped in dark chocolate to draw the frog's mouth.
25.
Put a cute blush on the frog in the same way.
26.
Finally, put a beautiful coat on the lollipop and tie a cute bow.
