1. Put the melted butter and milk in a small bowl, keep the temperature through the warm water of about 40 degrees
2. Add eggs, sugar and water syrup in the stainless steel basin
3. Put the mixing bowl into hot water at about 40 degrees and beat until the egg batter is fine and fluffy, and the texture is natural and smooth
4. Sift in low-gluten flour and stir in the batter with a spatula until no dry powder is visible
5. Pour the melted milk and butter liquid along the spatula, spread it around the batter and continue to stir
6. Stir until fully mixed
7. Pour the mixed batter into the fresh-keeping bag
8. Cut a small cut in the corner
9. Fill the mold, a little bit
10. Then put on the lid of the mold, put it in the middle of the preheated oven, 180 degrees, about 15 minutes
11. Take out the baked cake and let cool
12. Put the chocolate you need in a small bowl, heat it with hot water to melt
13. Then spread a little chocolate on the lollipop paper stick, insert it into the cake, and after solidification, decorate it with your favorite color.
Tips:I used the recipe of Kojima sponge cake. It was not full of molds. If you want to make a round shape, you can use the recipe of Madeleine cake, but the calories are relatively high!
