Lollipop cake
Overview
The lovely lollipop cake has the aroma of chocolate and the sweetness and taste of sesame and coconut.
Tags
Ingredients
Steps
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Ingredients: Eggs, flour, corn starch, sugar, soybean oil, water, milk, chocolate, coconut, and white sesame seeds.
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Sift the flour and cornstarch together twice and set aside.
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Crack the eggs into a bowl and add sugar.
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Use an electric egg beater to beat the whole eggs slowly first and then quickly. In order to beat the eggs quickly, you can put the egg beater in hot water and beat them.
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When the egg batter thickens and you can draw a figure 8 without disappearing when you lift the whisk, the whole egg beating is finished.
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Pour the flour evenly into the egg batter.
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Gently stir the flour and egg batter until there is no dry powder, be careful not to defoam.
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Stir the oil-water mixture with a spatula, scoop in a small portion of the batter, and mix evenly.
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Pour the mixed oil, water, and batter liquid into the batter, and stir gently again. Preheat the oven to 170 degrees.
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Put the batter into a piping bag and pipe into lollipop molds.
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Cover the upper part of the lollipop mold.
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Place in the oven at 170 degrees with upper and lower heat, bake for 15 minutes, take out and let cool.
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Mix chocolate and milk, put into a basin of hot water, melt and mix well.
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The lollipop sticks are dipped in chocolate liquid.
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Insert in the middle of the top of the cake and wait for the chocolate to set slowly.
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Take out a cake pop, evenly cover it with chocolate liquid and turn it.
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When the chocolate liquid is almost solidified, wrap it in coconut or white sesame seeds and let it cool.
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Finished product.
