Rose lollipop cake
By VicentaLakin
It's good sweets that make you happy, and it's more romantic to be the shape of roses. Today, this rose lollipop, the inner core of which is a soft-stoned sponge cake, can be made with marshmallows on the outer petals. The sweetness of the sugar peel can be adjusted to the taste of the population, which is lighter than that of the finished product sold on the market, and without fear of additives. It's easy, too. Try it quickly。
Recipe Recommendations
- eggs of 2
- fine sugar 40 grams
- low-gluten flour 80 grams
- corn oil 15 grams
- marshmallow 230 grams
- powdered sugar 50 grams
- corn starch 100 grams
- water a little
- white oil appropriate amount
- food coloring few drops
- edible glitter a little
- sweetening
- baking
- an hour
- senior
Steps for Rose lollipop cake
1
FIRST MAKE DECORATIVE SPINACH: THIS AMERICAN-MADE FLUFF MARSHMALLOW IS A SEMI-SOLID SAUCE THAT DOESN'T NEED TO MELT AND IS MORE EASILY USED. IT'S NOT VERY SWEET, IT'S VERY STICKY, BUT IT'S NOT VERY HEAVY BECAUSE IT FILLS THE AIR, SO IT'S BETTER TO USE IT TO TURN ON THE SKIN。
2
Uncover the lid and use a razor to put marshmallows in the mix。
3
Small quantities of sifted sugar powder and corn starch are added directly to the marshmallows, which are tuned with razors。
4
A little white oil is applied to the operating table, the marshmallow mixture is ploughed to non-sticky hands, covered with a membranes, and room temperature is static for a moment。
5
Then we make lollipop cake cores: preheat ovens, 165 degrees and 10 minutes of fire. Eggs are pumped into a water-free, oil-free egg-basket, with fine sugar, and given out with an egg-beater。
6
The whole egg fluid is passed to the point where the drop will not disappear quickly。
7
The powder is sifted twice from the bottom to dry powder。
8
Pour corn oil along the basin, softly。
9
Put the cake in a small cut-out bag and squeeze it into two half-turned lollipop molds。
10
The half of the mold with a small hole in the bottom is fast chained to the other half, placed in the middle of the pre-heated oven, both on and off the fire, and baked about 165 degrees for 12 minutes。
11
When you're baked, take out the roasted sponge cake and pour it on the internet.
12
IT THEN ASSEMBLES LOLLIPOPS: 102 BLUE AND A FEW BLACK DROPS OF AC COLOURS INTO THE SUGAR COAT。
13
The color of the spinach skin。
14
Take a little piece of sugar pelt, wrap it on the cake core, put it away。
15
The insertion of paper rods in the center of the ball, the drawing of a small lump of sugar skin into a cone, the decorating of the position in the map as a bouquet, also acts as a fixed cake core。
16
Turning a piece of sugar skin into a large circle of thin pieces, divided into two and a half circles surrounded by hearts。
17
The layer of petals is wrapped up in one layer, and the more it moves to the outer layer, the more it spreads。
18
Put the edge of the petals a little bit of the radians out of nature, and one sugared rose will do it。
19
In the same way, do the other roses。
20
A few flash powders with a few drops of water, and a brush on the edge of the petals。
21
And a little silver, pink and purple flash on the surface, and rose lollipop is done。Rose lollipop cake Make Tips
This Farov marshmallow I use is in the form of sauce and, in addition to vanilla, strawberry and caramel. They can be used directly to make bread chips, or they can be made into crackers, oxen, souffles, etc. 2. Imported by the United States of origin, the lids are tightened and kept at constant temperatures. The quantities indicated can produce 5-8 rose lollipops. The sweetness of the finished product can also increase or decrease the use of sugar powder based on personal preferences. The main function of starch is to be condensed, not sticky, easily operated with white oil。