Lollipop Cake
1.
Prepare the ingredients for the cake.
2.
Put the eggs and caster sugar in a clean basin without water and oil.
3.
Use a whisk to whisk until the dripping of the cake batter does not disappear immediately.
4.
Sift in low-gluten flour.
5.
Then stir evenly with a silicone knife.
6.
Take an appropriate amount of mixed cake batter and add it to a bowl of corn oil.
7.
Then use a silicone knife to mix well.
8.
Mix well and pour into the cake batter.
9.
Use a silicone knife to turn and mix evenly.
10.
Put the cake paste into the piping bag.
11.
Squeeze in a lollipop cake mold.
12.
Put the lid on the lollipop cake mold.
13.
Put it into the preheated oven for baking, the temperature is 160 degrees for the upper tube and 170 degrees for the lower tube, and the time is 18 minutes.
14.
Take it out after baking, lift the lid, and then take it out to let cool.
15.
Start to melt the chocolate coins at this time: Put the chocolate coins in a small pot and melt the insulated water.
16.
After melting, take a paper stick and dip a little chocolate liquid on one end.
17.
Insert a cake to cool, then set it aside to cool, and wait for the chocolate to solidify so that the paper sticks will stick to the cake.
18.
Place the cooled lollipop cake in melted chocolate and coat it with chocolate.
19.
Then insert it into the mold and cool it down. If the room temperature is relatively high, it can be placed in the refrigerator freezer for a period of time.
20.
After the chocolate has solidified, use other colors of chocolate to draw patterns, and the lollipop cake is ready.
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Tips:
1. The eggs should be beaten in place. If you are worried about mixing and defoaming, you can put a little baking powder in it.
2. Dip the paper stick a little bit of chocolate liquid and then insert it into the cake, so that the cake will not fall off easily after the chocolate cools, and it is convenient to coat the chocolate.
3. Do not melt the chocolate water temperature too high, too high the chocolate melting effect is not good.
