Lollipop Cake

Lollipop Cake

1. Cut the butter into small pieces and melt the water into a liquid state for later use. Add fine sugar after the eggs are beaten.

2. Beat the whole egg at high speed. Warm water at 40°C is easier to beat the whole egg. When the beater is fluffy and thick, the dripping pattern will not disappear immediately after lifting the beater head, or the toothpick will not fall down.

3. Add the sifted low-gluten flour and make the copy evenly. Remember not to stir in a circular motion to prevent the batter from defoaming.

4. Add butter and gently reproduce evenly.

5. Put the mixed batter into a piping bag and squeeze it into the mold.

6. Preheat the oven up and down to 170 degrees and bake for about 15 minutes.

7. After being released from the oven, it will be demoulded. The chocolate insulation water will melt. Dip the lollipop paper into the chocolate and insert it into the cake. After cooling, it will naturally stick.

8. Cover the cake with a layer of chocolate, sprinkle with colored bead sugar and let it cool.

9. The shape can also be painted by yourself.

Tips:

Warm water at 40°C is easier to beat the whole egg