Small Cake Chocolate Lollipop
by Di Chenfeng
Favorite
Difficulty
Hard
Time
1h
Serving
2
1. Beat the eggs and fine sugar into the egg-beating tray, and beat with an electric whisk at high speed for about 8 minutes;
2. Until the egg paste has lines that are not easy to disappear;
3. Sift the low-gluten flour into the egg batter and mix gently;
4. Mix the milk and corn oil evenly, then pour it into the egg batter, and gently stir to mix evenly;
5. Put the mixed egg paste into a piping bag and cut a small mouth;
6. Squeeze into the silicone mold, as much as possible;
7. Cover the lid, put it in the middle of the preheated oven, heat up and down 170 degrees, and bake for about 15 minutes;
8. Take it out of the oven, unmold directly, wait, the white chocolate melts in water, use a bamboo stick to stick some chocolate sauce into the cake;
9. Pour the chocolate solution into another bowl and add 2 to 3 drops of pigment;
10. Slowly rotate the cake ball and immerse it in the chocolate. After coating the chocolate solution, place it in a ventilated place to dry the hard chocolate!
Tips:1. When whisking eggs, you can make the egg bowl in 40 degrees warm water, which is easier to beat;
2. This recipe does not use baking powder in order to be healthier. It needs to be fully cooked when whisking the eggs. When the mold is squeezed into the batter, try to fill it up, or squeeze 1/3 of the cake batter on the lid to ensure that the cake is baked. After it's round, it's round!
3. If you don’t know how to consult, please add WeChat ID: hzb19870709, and remark "Gourmet World"!
