1. The butter is weighed and melted in water.
2. Dip a small piece of kitchen paper with butter and smear the inside of the mold.
3. 50 grams of jam in a framing bag and 50 grams in a bowl.
4. Add powdered sugar to the egg mixture.
5. Whip evenly with your hands.
6. Sift low flour into the egg batter.
7. Use a spatula to cut and mix the egg batter and flour evenly.
8. Pour in the melted butter, cut and mix evenly.
9. Pour 50 grams of jam.
10. Cut and mix evenly.
11. Put the processed batter into a piping bag.
12. Preheat the oven at 170 degrees. Squeeze the batter into the mold, don't fill it too much, set aside space for the jam. I just installed too much.
13. Squeeze the jam to the center of the batter to make a lollipop cake with ingredients.
14. Fasten the mold, put it into the middle of the oven, heat up and down, 170 degrees, 18-20 minutes. Remove the mold while it is hot.
15. I use finished chocolate, so I should use chocolate ingredients.
16. This is the first time I have made it. The red color pigment is dripped into the finished product after the chocolate is melted. The chocolate melted in the water barrier method is used. Since the temperature is not controlled well, the chocolate is frozen after the color is dripped!
17. Later, I added whipped cream to it and continued to heat it over water. It finally melted, but! It does not condense! Even if I put it in the refrigerator, it still drips down! I processed it for a long time and scraped off the excess chocolate liquid with a spoon.
18. After cooling the lollipop cake body, you need to pay attention to the filling. If the filling center is not at the center point, the phenomenon shown in the figure-leakage of filling will appear.
19. Dip one end of the lollipop into the chocolate solution, immediately insert it into the cake body, and refrigerate it in the refrigerator. After the stick inserted into the cake is coagulated, rotate the sugar candy cake to wrap a layer of chocolate solution, and then melt the white chocolate for surface decoration.
20. It’s easier to use natural chocolate, this time I used sugar beads for decoration.
Tips:1. I have also made sponge cake version of lollipop cake, the taste is not as good as this recipe.
2. If you don't want to make lollipop cakes with fillings, you can also mix all the jam into the batter, which is also very delicious.
3. It is easier to grasp with chocolate raw materials.
4. It is easier to melt chocolate in a chocolate melting furnace.
5. Sprinkle the sugar beads for decoration while the chocolate solution is not dry, use white chocolate to decorate, and paint after it is dry.
