Spherical Lollipop Cake
1.
Put a pot of clean water on the induction cooker to heat it.
2.
Sift the low-gluten flour twice with a flour sieve and set aside.
3.
Take another stainless steel egg beater and add two eggs to beat.
4.
Add granulated sugar and mix well with a manual whisk.
5.
Stir and melt the confectioner's sugar and find that the whole egg liquid is already a little sticky.
6.
Remove the boiled water from the induction cooker and place it on the table, take the electric whisk, and put the previously beaten egg liquid into the hot water to beat at a low speed.
7.
The time is about 30 seconds to 1 minute. Gently touch the egg liquid with your hands. It is slightly higher than the human body temperature. The whipping can be stopped at about 40 degrees, or the whole egg liquid basin can be removed from the hot water.
8.
Put the butter in the hot water that was previously boiled and melt it for later use.
9.
Adjust the electric egg beater to a high-speed gear to make the whole egg liquid white. It takes about 2-3 minutes to determine whether the whole egg liquid has been beaten well. Pick up the egg beater and draw a figure of eight. If the font does not disappear immediately, it means It's done, otherwise we will continue to send it.
10.
Pour the sifted flour into the whole egg mixture.
11.
Use a silicone spatula to mix it evenly.
12.
Continue to pour the melted butter.
13.
Use a silicone spatula to mix it evenly.
14.
Prepare a piping bag and put it in a large-caliber cup for easy batter.
15.
Use a silicone spatula to pour the batter into the piping bag at a fast speed to prevent the batter from defoaming.
16.
Tighten the piping bag for later use.
17.
Take out the special silicone mold for lollipop cakes. In order to facilitate the demolding, you can use a brush to apply a small amount of salad oil in each small pit.
18.
Use scissors to cut a mouth of about 7 mm in diameter, and quickly squeeze the batter into the mold. The batter must be placed slightly higher so that the round shape will be better.
19.
Close the lid of the mold tightly.
20.
Put it in the baking tray, the middle layer of the oven, set the temperature to 170 degrees, and the time is 20 minutes, each oven brand is different, the time and temperature are for reference only.
21.
Demould after cooling.
22.
There will be a little bulge in the middle seam, use a knife to flatten it.
23.
All prepared spherical cakes are set aside.
24.
Get ready to sign.
25.
Melt the dark chocolate block by heating it in water.
26.
Dip the stick with some chocolate sauce.
27.
Quickly insert the ball-shaped cake for cooling and fixing.
28.
Take a cooled ball cake, quickly soak the cake in the liquid, turn it around and lift it up, gently shake off the excess chocolate liquid on the side of the pan, but be sure to wrap it evenly on the surface of the cake without leaving any gaps.
29.
Insert it on a fixable object to let the chocolate liquid solidify. The rice cup that I use here is pretty good.
30.
Use chocolates of various colors to decorate the solidified spherical cake, giving full play to personal imagination.
31.
Finally put on a beautiful coat for the lollipop and tie the tie.
