27’s Baking Diary – Rum Mixed Fruit Chocolate Muffin Lollipops

27’s Baking Diary – Rum Mixed Fruit Chocolate Muffin Lollipops

Overview

Rum Mixed Fruit Chocolate Muffin Lollipop~Ah~What a long name~I just bought a new mold recently~So~I tried to make this cake popsicle~Hehe~

Tags

Ingredients

Steps

  1. Ingredients: Rum mixed fruit muffin: 95g low-gluten flour, 60g butter, 50g caster sugar, 50g eggs, 60ml milk, 5g milk powder, 1/8 tsp salt, 1/2 tsp baking powder, 30g raisins, 15g almond slices, 15g multigrain oatmeal, rum (used to soak the raisins). Chocolate coating: appropriate amount of dark chocolate, powdered sugar, and colored sugar particles.

    27’s Baking Diary – Rum Mixed Fruit Chocolate Muffin Lollipops step 1

  2. Soak the raisins in rum for more than half an hour, let the butter soften, add fine sugar, milk powder, and salt, and beat with an electric egg beater until the volume becomes puffy and the color becomes lighter.

    27’s Baking Diary – Rum Mixed Fruit Chocolate Muffin Lollipops step 2

  3. The old rule is to add the egg liquid in three batches, stirring each time to completely combine before adding the next time. Beat until the butter is light and fluffy and the oil and water no longer separate.

    27’s Baking Diary – Rum Mixed Fruit Chocolate Muffin Lollipops step 3

  4. Pour in the milk.

    27’s Baking Diary – Rum Mixed Fruit Chocolate Muffin Lollipops step 4

  5. Sift the flour and baking powder mixture into the butter mixture and stir evenly to form a moist batter.

    27’s Baking Diary – Rum Mixed Fruit Chocolate Muffin Lollipops step 5

  6. Drain the soaked raisins, cut them into smaller pieces, add them to the multigrain oats and almond slices, pour them all into the batter, and mix evenly.

    27’s Baking Diary – Rum Mixed Fruit Chocolate Muffin Lollipops step 6

  7. Pour the mixed batter into the lollipop mold, fasten the "cap", and put it into the preheated oven, middle layer, heat up and down, 180°C, for about 25 minutes.

    27’s Baking Diary – Rum Mixed Fruit Chocolate Muffin Lollipops step 7

  8. Take out the baked muffin stick embryos, be careful of scalding your hands. Let cool and set aside.

    27’s Baking Diary – Rum Mixed Fruit Chocolate Muffin Lollipops step 8

  9. Put the dark chocolate and powdered sugar (be sure to use powdered sugar, because the white sugar particles used in 27 are difficult to melt, so after the chocolate melts, there are still sugar particles on the surface ~ eh!), put them together and heat them over water to completely melt the chocolate.

    27’s Baking Diary – Rum Mixed Fruit Chocolate Muffin Lollipops step 9

  10. Roll the mixed fruit ball muffins in the chocolate.

    27’s Baking Diary – Rum Mixed Fruit Chocolate Muffin Lollipops step 10

  11. Sprinkle a layer of colored sugar particles evenly and put it in the refrigerator for more than an hour. The chocolate bar muffin is ready~

    27’s Baking Diary – Rum Mixed Fruit Chocolate Muffin Lollipops step 11

  12. You can increase or decrease the amount of sugar according to your own preferences, and you can also DIY the shape. For children to eat, just replace the rum part with water for soaking!

    27’s Baking Diary – Rum Mixed Fruit Chocolate Muffin Lollipops step 12

  13. If you don’t like chocolate and find it troublesome, it’s quite good to just eat it~ Hehe~ Show me by the way~ I wish you all a good appetite~ See you next time~~

    27’s Baking Diary – Rum Mixed Fruit Chocolate Muffin Lollipops step 13