Spherical lollipop cake

Overview

You’ve seen lollipops, but have you ever seen lollipops made of cake? The outside is wrapped in colorful chocolate, and when you take a bite, the cake is actually soft and fragrant inside. Isn’t it novel? Come and make it! If you want to know more about the food making process with pictures and texts, please follow the WeChat public account Ning You Tao, where there are new recipes every week!

Tags

• baking
• cake
• bangbangtai
• butter
• chocolate coins
• egg
• low gluten flour
• tie
• wrapping paper
• dark chocolate
• fine sugar

Ingredients

Steps

1. 1 First heat a pot of water on the induction cooker.

   

2. 2 Sift the cake flour twice with a flour sieve and set aside.

   

3. 3 Take another stainless steel egg beating basin, add two eggs and beat them well.

   

4. 4 Add fine sugar and mix evenly with a hand whisk.

   

5. 5 Stir and melt the fine sugar until the whole egg liquid is a little sticky.

   

6. 6 Remove the boiling water from the induction cooker and place it on the table. Take an electric egg beater and put the previously beaten whole egg liquid into the hot water and beat at low speed.

   

7. 7 The time is about 30 seconds to 1 minute. Gently touch the egg liquid with your hand. The temperature is slightly higher than the human body. You can stop whipping when it is about 40 degrees, or you can remove the whole egg liquid basin from the hot water.

   

8. 8 Melt the butter in the hot water you boiled earlier and set aside.

   

9. 9 Adjust the electric egg beater to high speed to turn the whole egg liquid into white for about 2-3 minutes. To determine whether the whole egg liquid has been beaten well, pick up the egg beater and draw a figure 8. If the font does not disappear immediately, it means that the egg liquid is beaten well. Otherwise, continue to beat.

   

10. 10 Pour the previously sifted flour into the whole egg mixture.

    

11. 11 Use a silicone spatula to stir evenly.

    

12. 12 Continue to pour in the melted butter.

    

13. 13 Use a silicone spatula to stir evenly.

    

14. 14 Prepare a piping bag to put in a large-diameter cup to facilitate holding the batter.

    

15. 15 Use a silicone spatula to pour the batter into the piping bag quickly to prevent the batter from defoaming.

    

16. 16 Tie the piping bag tightly and set aside.

    

17. 17 Take out the special silicone mold for making lollipop cakes. In order to facilitate the demoulding, you can use a brush to apply a small amount of salad oil in each small round pit.

    

18. 18 Use scissors to cut a hole about 7 mm in diameter on the piping nozzle, and quickly squeeze the batter into the mold. The batter must be filled slightly higher, so that the copied circle will look better.

    

19. 19 Close the lid of the mold tightly.

    

20. 20 Place it in the baking pan, the middle layer of the oven, set the temperature to 170 degrees and the time to 20 minutes. Each oven brand is different, the time and temperature are for reference only.

    

21. 21 Unmold after cooling.

    

22. 22 There will be a slight bulge at the middle seam, use a knife to smooth it out.

    

23. 23 All processed ball cakes are set aside.

    

24. 24 Prepare stick sticks.

    

25. 25 Heat the dark chocolate chunks over water to melt.

    

26. 26 Dip a skewer into some chocolate sauce.

    

27. 27 Quickly insert cake balls to cool and set.

    

28. 28 Take a cooled ball-shaped cake and quickly soak the cake into the liquid. Turn it around and lift it up. Gently shake off the excess chocolate liquid on the side of the pan, but be sure to evenly cover the surface of the cake without leaving any gaps.

    

29. 29 Insert it into a fixed object to allow the chocolate liquid to solidify. The rice cup I used here is filled with rice, which is quite easy to use.

    

30. 30 Use various colors of chocolate to decorate the solidified ball cake and give full play to your personal imagination.

    

31. 31 Finally, put a beautiful coat on the lollipop and tie it with a tie.