Pinocchio Lollipop Cake
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1. Prepare various materials, preheat the oven, up and down the tube at 160 degrees for 10 minutes. 2. Beat the whole egg with fine sugar. 3. Send it to the point where the pattern is obvious and the dripping marks will not disappear quickly. 4. Sift in low-gluten flour and stir until there is no dry powder. 5. Pour in corn oil, mix well and put it into a cut-out piping bag. 6. Squeeze it into the mold, and it will be half full.
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7. After squeezing both sides, the mold with holes is quickly snapped upside down on the other. 8. Put it in the middle layer of the preheated oven, and bake for about 15 minutes at 160 degrees. The specific time can be increased or decreased according to the actual oven temperature of different ovens. 9. After baking, take it out, flip it a few times, and remove the upper cover. 10. Turn the mold upside down, and pour all the spherical cakes on the drying net to cool. 11. Pour the white chocolate into a narrow-mouthed deep cup. Heat it in the microwave for more than ten seconds. After it turns into a liquid, roll the cake with a paper stick. After it is evenly covered with chocolate, place it on the greased paper to solidify. 12. Cut off the bottom of the crispy cone, before the chocolate has completely set, place it on the appropriate position on the head.
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13. Use the melted dark chocolate in the piping bag to draw hair, eyebrows, and mouth contours. 14. Mix a little white chocolate with a little blue and red pigments, and draw blue eyes and mouth. 15. Then draw the blue rim of the hat, draw feathers on the oil paper with red chocolate, and decorate it.
