Lollipop cake
By VicentaLakin
Lollipop-shaped cakes were already very popular in the Western sweet market in previous years, with domestic engagements in recent years, the dessert table for weddings, and the birthday of children everywhere. Seeing a lollipop-shaped cake with a stick in it, the pink colours, and the beauty of the decorations, it'll make a happy and romantic mood, whether at a wedding or at a little friend's birthday party, and make a beautiful hand, so lollipop cake is one of the most popular celebratory desserts."
Recipe Recommendations
- low-gluten flour 80 grams
- eggs 120 grams
- white sugar 60 grams
- milk 28 grams
- Shuiyi 5 grams
- baking powder 0.5 grams
- chocolate appropriate amount
- sweetening
- roast
- several hours
- ordinary
Steps for Lollipop cake
1
Two eggs of 120 grams of white sugar, 60 grams of milk, 28 grams of eels, 5 grams of powder, 80 grams of low powder
2
The salad oil and milk are in the container
3
Manually
4
Put all the eggs in the pot and put sugar in it once in a while
5
It's a little mixed
6
Put the basin in the water, heat it up and mix it up to 40 degrees
7
An eggbeater is high-speed, waiting for the egg fluid to turn to milk white, picks up the egg fluid with an eggbeater, sketches an eight word
8
And then at a low speed, you'll have two to three minutes, and the big bubble of the process will be rolled in by an egg-pumper, and the egg paste will become rather thin
9
We'll add flour three times
10
Touching the egg paste with a rubber knife, starting at 2 o'clock through the center and reaching 8 o'clock, then flipping on the side of the basin at 9 o'clock, pacing the egg mix, so that no dry surface is seen evenly mixed. Pink
11
The emulsed liquids spread around the paste with a rubber knife and continue to mix dozens of times
12
When you're done, the pasta becomes glamorous, and the pasta is very, very fine
13
Scrambled in a bag full of nines, slamming it up to the table, making the surface bubble disappear
14
Cover it up
15
In the middle of the oven, 170-180 degrees, 20 minutes
16
When you're out of the oven, you'll be able to remove the model
17
Turn it out on the grilled web, trim it with a knife or a scissors, smooth the cake bag
18
Prepare a small basin of hot water around 60 degrees, chocolate in a chocolate melting furnace, and melt
19
Get a stick, a little chocolate fluid, stick it in the cake, don't fit it in
20
Put it in a container that can be fixed and put it in chocolate condensed
21
The same way you melt other colors of chocolate. Put the cake in the melted chocolate fluid and roll around with a spoon where it's not. On the cake, a few laps, and it's completely wrapped in chocolate fluid
22
You can decorate your favorite edibles while the chocolate is still dry
23
Completed Chart
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Completed Chart
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Completed ChartLollipop cake Make Tips
Xiao Yingzi's Tips:
1. Often, things that appear simple should not be underestimated. Although there are not many steps, it actually takes quite a bit of time to do.
2. When decorating the cake, you must wait until it has completely cooled down before proceeding.
3. To get the chocolate coating on the cake smooth, my experience is to keep slowly rotating the stick until the chocolate stops flowing.
4. Oven temperatures are for reference only; this amount of ingredients yields only 14 cakes.
5. The decorated cake pops must be fixed in a container that can hold them steady, leaving enough space, otherwise they will easily collide and scratch the surface decoration.