Lollipop Cake
1.
Raw materials: eggs, flour, corn starch, sugar, soybean oil, water, milk, chocolate, coconut, white sesame.
2.
Mix the flour and cornstarch through a sieve twice and set aside.
3.
Beat the eggs into the basin and add sugar.
4.
Use an electric whisk to beat the whole egg slowly and then quickly. In order to beat the eggs quickly, you can put the egg beater in hot water to beat.
5.
When the egg batter becomes thick and the figure 8 can be drawn by lifting the whisk without disappearing, the whole egg is over.
6.
Pour the flour into the egg batter evenly.
7.
Gently stir the flour and custard until there is no dry powder, being careful not to defoam.
8.
Stir the oil and water mixture with a spatula, scoop into a small portion of the batter, and stir evenly.
9.
Pour the mixed oil, water, and batter liquid into the batter and gently stir again. Preheat the oven to 170 degrees.
10.
Put the batter into the piping bag and squeeze it into the lollipop mold.
11.
Cover the upper part of the lollipop mold.
12.
Put it in the oven on the upper and lower heat at 170 degrees, bake for 15 minutes, take out, and let cool.
13.
Mix the chocolate and milk, put it in a hot water basin, melt and stir well.
14.
The small stick of the lollipop is covered with chocolate liquid
15.
Insert the middle of the top of the cake and wait for the chocolate to slowly solidify.
16.
Take out a lollipop cake, coat it with chocolate liquid evenly and turn it.
17.
When the chocolate liquid is almost solidified, wrap it in coconut or white sesame seeds and let cool.
18.
Finished product.
Tips:
1. When the whole egg is beaten, it must be beaten in place, otherwise it is difficult for the small cake to form a round shape.
2. After the stick is inserted into the cake, wait for the chocolate to solidify before coating the chocolate liquid, otherwise the stick will not stick to the cake.
3. It can also be made with white chocolate.
4. After crushed, the nuts can also stick to the outside of the lollipop.
5. I put the mold on the second layer of the oven, counting from the top.