#四session Baking Contest and It's Love to Eat Festival#little Monster Lollipop Cake
1.
Prepare 3 medium-sized eggs, the eggs should be at room temperature, and put them into a water-free and oil-free container
2.
Whisk the egg liquid with an electric teller, add the fine sugar in 3 times
3.
The egg liquid is whipped until it becomes whitish and swells in volume, and the foam is fine. Turn off the whisk and dip the egg liquid to draw an "8" on the surface and the egg liquid does not disappear immediately before whipping.
4.
Sift the low flour and red yeast rice powder into the beaten egg mixture, and use a rubber spatula to mix up and down while sieving in. Do not over-mix to avoid defoaming.
5.
Sift the flour into the container completely, add salt, and gently mix the flour and egg mixture well
6.
Add corn oil and mix all the ingredients of the batter
7.
Put the batter into the piping bag, cut the bottom, and squeeze it into the lollipop cake mold.
8.
Cover the upper part of the mold, put it in a 180-degree preheated oven, and bake for 16-18 minutes
9.
Release from the mold after being cooled slightly
10.
Dip one end of the lollipop cake stick with a little melted chocolate and insert it into the cake ball
11.
Wrap the cake ball part with white chocolate toned with food coloring, and add eye decoration candy when the chocolate is not completely cooled and solidified
12.
Sprinkle with various colorful decorative sugar pins
Tips:
1. Eggs must be at room temperature, and those in the refrigerator must be prepared in advance
2. Fresh eggs are easier to beat. If the indoor temperature is low, you can use hot water of about 50 degrees to heat the eggs.
3. The powder should be sieved in stages and mixed up and down with a rubber spatula. Do not over-mix to avoid defoaming.
4. The color of colored chocolate and colored sugar needles can be matched according to your preferences
