Lollipop Cake

Name: Lollipop Cake
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 60g Low-gluten flour; 25g butter; 2 pcs egg; 45g Caster sugar; 200g White chocolate; a little Blue pigment; Some Snow candy flakes

by Greedy cat vip who loves life

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

I have always liked lollipop cakes. I heard that I don’t like it. Later, I tried several recipes. Finally, I realized that the cakes made by this recipe are really fragrant and soft, and the shell of dreamy beauty is crispy. The crunchy chocolate, after biting it, found that it had a completely different sponge texture. My friends and younger brothers found it awesome! I was entangled with the problem of full mold. I did it five times. Because baking powder was not added and the oil content was not high, it was actually difficult to add the cake batter to one side to bake the full mold. In the end, I felt that it was also on the other side. Add the cake batter, and it will be much easier to make a full mold. The amount of ingredients here is one and a half of the amount of cooking lollipop molds.

Ingredients

Lollipop Cake

1. Prepare the mold

2. Beat the eggs into the egg beater, add fine sugar

3. Send at full speed until clear lines appear

4. Sift the low-gluten flour into the egg batter

5. Stir until there is no dry powder

6. Melt the butter in water, take a spatula and put it in the butter and stir evenly

7. Pour back into the cake batter and mix evenly

8. Put it in a piping bag and preheat the oven at 150 degrees

9. Fill the non-porous side of the mold with cake batter, and squeeze 1/3 on the other side.

10. Quickly cover the side with no holes

11. Put it in the middle of the oven and bake at 150 degrees for 20 minutes.

12. After baking, melt the white chocolate in water, put a little chocolate on the stick and insert it into the cake, and then coat it with chocolate.