Chocolate lollipop cake

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preparation of food products: lollipop cake bodies: 100g butter, 45g sugar, 51g whole egg fluid, 29g egg yolk, 111g low-band flour, 2.5g lead-free bubble powder, two drops of vanilla. chocolate decorations: strawberry-style pure cocoa-fat 200g (100g for actual packaged cakes), sugarball 60g, coconut 50g。

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butter, 100 gcetine, fully softened to the point where the finger can easily be inserted。

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slightly mixed 45 g of fine sugar, which is passed out to bulk hair。

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Two drops of vanilla, evenly mixed。

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a full egg fluid, 29 g of egg yolk, is added in fractions; each time an egg fluid is added, it is to be evened to full integration at the next time。

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Butter is in a state as it is - at 180 degrees of preheat and fire。

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low-banded flour 111g and lead-free bubble powder 2.5g were mixed and sifted into distributed butter。

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With a rubber razor, it's evenly mixed。

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Smashed cake in a bouquet。

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Cake paste bouquets cut, squeezed into a lollipop cake mold. There's got to be a tip of the cake

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Cover the lid and put it in a pre-heated oven for baking。

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Baking: 180 degrees of fire and 15 minutes of baking。

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Their drums are so happy, they've put the molds up..

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The cake embryo will be locked in the container when it's out。

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It's very easy to take off, not sticky at all。

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chocolate decorations: strawberry chocolate 200g slices, 80g chocolate spare, 120g chocolate placed in small calibre containers, melted by 70 degrees of hot water, all dissolved and removed from the containers, adding the remaining 80g chocolate to level it to all dissolved。

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The temperature has been reduced to around 35 degrees, and a little bit of chocolate sticky sticky lollipop has been inserted into the cake

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Cake embryos may be found in the chocolate solution with an even layer of chocolate coat, either with the remaining temperature glued to coconuts or with sugar beads。

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Take a beautiful one, if you like

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It's good, it's good, it's cute, it's cute, it's cute, it's cute, it's cute, it's cute, it's cute, it's cute, it's cute, it's cute, it's cute, it's cute, it's cute, it's cute, it's cute, it's cute, it's cute, and it's just..

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I love it

1. Butter must be fully softened, softened and softened. "Not dissolved into liquid form." 2 and butter must be in place, so that the cake can be full. 3. The cake matching does not need to be specially buttered for the mold, and the cake in this recipe is not sticky. Four, when the cake's squeezing, pulls up a tip so the baked cake will be full. Five, when a stick is inserted into a cake, you have to stick a little chocolate into the cake so that the cake is not swayed around the stick. 6. Chocolate decorations, not too much temperature when the chocolate is dissolved, 70 degrees. The cake is just once in the chocolate jacket. Don't wrap chocolate over and over again. That'll make the finished layer look unpretty. Seven, wrap the chocolate a little bit, and the microcooling is doing the best in sticky sugar. What about chocolate coagulation? You can use it if you're dissolved。