Chocolate lollipop cake

1

The recipe above applies to the 12-company lollipop cake molds of cooks

2

Eggs are scattered, with fine sugar mixed to fine sugar melted. Butter insulated water melts to the liquid temperature reserve。

3

The electric omelet was used at high speed to release the whole egg fluid, until eight words were drawn from the egg。

4

Sift in low-banded flour and cut it with a razor to the point of not seeing dry powder

5

Take a razor cake and put it in the melted salt-free butter

6

And then back to the cake paste, and it's going to be smooth。

7

The cake is in the bag

8

Squeeze the cake into a 12-company lollipop cake mold, fill it up. Cover the mold

9

Put it in a pre-heat oven. Top 170 degrees, 20 minutes

10

The successful sponge cake ball should be a full circle, and the edges would be a circle full of simulators, which could be organized with knives. Down

11

Decoration: Melting chocolate into liquid flow at 45°C。

12

A little chocolate on the lollipop stick

13

Roll the lollipop in the chocolate and put sugar beads on it。

14

It's time to make a delicious lollipop cake。

The whole egg fluid is hotter than the hand temperature. Most of the failure to bake a full circle is due to the fact that the whole egg fluid is not in place and needs to be sent to lift the egg, and the eight words of the painting do not disappear in order to vary according to the strength of the egg-beater. The eggs, which take about five to eight minutes to make, are small, and about 50 grams make about 12 lollipops, which, if the egg is selected, may produce an extra cupcake. If it is too sticky, melted chocolate can be adjusted with a little bit of light cream, noting that it needs to be warm before it can be used, and avoiding the separation of chocolate oil。