Ghost lollipop cake
By VicentaLakin
Halloween is approaching, and it is not clear whether you know the origin of Halloween. More than 2000 years ago, the Catholic Church in Europe designated November 1 as the “Day of Saints”, but since 500 B.C., Celtics living in Ireland, Scotland, etc. moved the day forward, on 31 October。
Recipe Recommendations
- eggs of 2
- low-gluten flour 55 grams
- fine sugar 50 grams
- California Raisins appropriate amount
- fondant skin appropriate amount
- corn oil 30 grams
- sweetening
- roast
- half an hour
- simple
Steps for Ghost lollipop cake
1
Get ready to eat. Eggs are better with constant temperature, easier to pass。
2
Eggs in the bowl。
3
Add fine sugar so that clear trails can't easily disappear。
4
Sifted in two low-band powders, evenly mixed。
5
Take a quarter paste into the corn oil and mix it evenly。
6
And then you pour it into the plate, and you mix it in the bag。
7
California raisin cut, put it in a lollipop cake mold。
8
Squeeze into the cake face to the ground。
9
Cover the top of the lollipop cake, a 145-degree preheat in the oven and make it for about 22 minutes。
10
The baked cake opens the lid and cools it out。
11
Scrambled and softened。
12
IT'S ABOUT 18 CM IN A LARGE CIRCLE, AND JUST PUT THE CAKE IN THE MIDDLE。
13
Squeeze some more sugar skin, make some little horns and paint your face with color。