Lollipop Cake

Name: Lollipop Cake
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g butter; 4 egg; 250g Low-gluten flour; 170g Caster sugar; 50g Rio Rui Ao Fruit Cocktail; 100g dark chocolate; 100g White chocolate; 1 drop Red pigment; several Paper stick; 2g Aluminum-free baking powder

by Looking for Peach Blossom Island

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

The position of pound cake in the cake industry is the same as the vanilla ice cream in the ice cream industry. It is the foundation of the foundation, the classic of the classics, and the veteran of the veterans. This classic heavy oil cake originated in England in the 18th century. The pound cake at that time had only four equal amounts of ingredients, one pound of sugar, one pound of flour, one pound of eggs, and one pound of butter. The internal organization of the pound cake is solid and delicate, rich in milky aroma, and moisturizing taste. It is often made with dark chocolate, various nuts, and liquor.

This time I am very happy to get the trial opportunity of RIO x LINE FRIENDS limited cans, so I used it to make a pound cake instead of liquor sugar liquid. The taste is more refreshing, the alcohol content is lower, and the cake body is more moist and mellow. Make it into a cute LINE FRIENDS image, wrapped in dark chocolate, so delicious~~~

Lollipop Cake

1. Prepare various materials.

2. Cut the butter into small pieces and soften at room temperature.

3. Brush the pound cake mold with a layer of butter (outside the portion) with a brush. At the same time preheat the oven 180 degrees for 10 minutes.

4. Add powdered sugar (or granulated sugar) to the softened butter and beat with an electric whisk until the volume expands and the color becomes lighter

5. Add the well-mixed whole egg liquid several times, each time with a whisk until it is completely combined and there is no separation of water and oil, and then add the next time until it is completely mixed.

6. Add the sifted low-gluten flour and mix well until there is no dry powder

7. Pour into the RIO cocktail and mix well

8. Finally, I beat it again with a whisk to make it more even and delicate, and put it into a piping bag with a big cut.

9. Squeeze it into a pound cake mold and smooth the surface slightly

10. Put it into the middle layer of the preheated oven, heat up and down 170 degrees, bake for about 40 minutes

11. Pour out from the mold, let cool and cut into several cubes

12. Use a knife to roughly trim out the brown bear's oval head, and use a paper stick to insert it firmly at the bottom

13. The dark chocolate melts into a liquid state over a small fire. Be careful not to let even a drop of water enter the chocolate

14. Hold the paper stick and quickly dip the cake in the chocolate, put it upright in a drying net or cup, and cool it until solidified (the same operation for white chocolate). You can also add a little whipped cream to the chocolate and stir well, and repeat the glaze until the surface is smooth

15. Put a little dark chocolate into the piping bag, draw the expression of CONY, and then stick two slices of almonds with a little white chocolate on the top of the head to act as ears.

16. The same goes for the BROWN bear. First squeeze out the white mouth, draw the nose and mouth after solidification, and click on the eyes. Add 1 drop of red pigment to the white chocolate, and then paint the Christmas hat.