Five Color Watermelon Cake Balls
Overview
Use a lollipop cake mold to bake a red velvet sponge cake base with black sesame seeds, and decorate the outside with chocolate to create a cute and fun little watermelon cake.
Tags
Ingredients
Steps
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Prepare 3 eggs of moderate size. The eggs should be at room temperature and cracked into a water-free and oil-free container
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Use an electric motor to beat the egg liquid, add fine sugar in 3 portions
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Beat the egg liquid until it turns white and expands in volume, and the foam is fine. Turn off the egg beater and dip it in the egg liquid to draw an "8" on the surface. If the egg liquid does not disappear immediately, it is ready.
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Sift the cake flour and red yeast rice powder into the beaten egg mixture, stir it up and down with a rubber spatula while sifting it in, do not over-stir to avoid defoaming
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Sift the flour completely into the container, add salt, and gently mix the flour and egg mixture evenly
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Add black sesame seeds
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Add corn oil and mix all the batter ingredients evenly
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Put the batter into a piping bag, cut the bottom and pipe it into the lollipop cake mold
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Cover the upper part of the mold, place in a preheated oven at 180 degrees, and bake for 16-18 minutes
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Remove from the mold after cooling slightly
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Prick a baked cake ball with a toothpick
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Melt the white chocolate over water and cover the cake ball with white chocolate
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The outer layer of white chocolate is cooled and solidified, then wrapped in a layer of white chocolate colored with green pigment
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After the green chocolate coating is completely cooled and solidified, use a pen dipped in green pigment to draw the watermelon rind pattern
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Break one open and there are realistic watermelon seeds~ The watermelon is still fleshy~
