1. Beat the egg liquid with sugar.
2. Add corn oil in portions and beat well.
3. Sift in the mixed low-gluten flour, baking powder and baking soda.
4. Mix well.
5. Put the batter into the lollipop mold. The amount I made was a bit small, so I poured some water into the mold without batter to prevent the mold from being damaged by dry baking.
6. Cover the lid, preheat the oven to 175 degrees, middle level, and bake on the upper and lower fire for 15 minutes.
7. Baked lollipop cake.
8. Demoulding, one by one.
9. Plug in the stick.
10. The chocolate melts in water.
11. Cut the chocolate into a small mouth and do whatever you like! Punch some small holes in the paper box and insert the lollipop cake.
12. Moisten the chopsticks slightly and dip some colorful sugar beads. Dip the chocolate one by one.
13. Let it dry until the chocolate is set!
Tips:The cake baked by this recipe is similar to the taste of muffins, with simple preparation and high success rate. If you prefer softer ones, you can try the sponge cake recipe.
