Pink Lollipop

Pink Lollipop

1. The lollipop consists of sponge cake + chocolate and sugar beads, and the ingredients are relatively simple.

2. After the eggs are broken up, add the fine sugar in 3 times (if you put 2 large eggs).

3. The insulated water melts the butter into a liquid.

4. The electric egg beater beats the egg liquid to become fluffy, and the egg liquid dripping from the egg beater to the basin will not disappear quickly.

5. Sift in low-gluten flour and mix well.

6. Pour the melted butter liquid and stir in the batter to make the butter and batter mix evenly.

7. Brush the mold with a layer of butter, and put the batter into the piping bag.

8. Packed with 12 lollipop molds.

9. Gently insert the lollipop stick, you can also bake it before inserting it into the round cake.

10. After preheating the oven, bake at 180°C for 20 minutes.

11. The pink chocolate melts at about 50 degrees, or you can keep the water temperature on a low fire.

12. It can be demoulded immediately after being out of the oven.

13. Take a lollipop cake, roll it in the melted chocolate liquid, and decorate the bottom with sugar beads.

14. Then continue to melt the white chocolate at 50 degrees.

15. Write letters in white chocolate or decorate with other patterns.

16. Appreciation of the finished product.

Tips:

1. The temperature of the melted chocolate is kept at about 50°C, which can improve the gloss of the lollipop decoration after solidification.
2. You can change the decorative pattern according to your preference.