Chinese Food
Lollipop cake
(96857 views)The colorful lollipop cake has been welcomed by many people. Especially children. There is no resistance to these lovely cakes. And the lollipop cake made with sponge cake as the base. The taste is really worthy of its lovely shape. It's soft and delicate. With the thick taste of chocolate, it's really not too good. Making lollipop cake by hand is a relatively complex process. It's not because it has many steps (in fact, it's very simple). It's because every step of making a cake needs to be taken care of, so that every step is in the best condition. The lollipop cake made will be perfect. So I write this recipe more verbose. I try to make everyone successful.
Cooking ingredients
Cooking Steps
Step1:Lollipop cake is composed of sponge cake base + surface chocolate and sugar bead decoration. So the raw material is very simple. The picture shows the raw material of sponge cake - 40 grams of butter, 90 grams of low gluten flour, 75 grams of sugar and 3 eggs.
Step2:Cut the butter into small pieces. Heat and melt it into liquid state for standby (if the weather is cold, the melted butter is easy to solidify. You can melt the butter again when the eggs are about the same).
Step3:Put the eggs in the beating bowl. Add in the sugar.
Step4:Use the beater to beat continuously at high speed, so that the whole egg liquid can be sent (normally, the whole egg is most likely to be sent at 40 ℃. Therefore, the whole egg liquid is usually heated and then sent. But we're sending less eggs this time. If you have a high power beater, or you think it's too troublesome to heat it up and don't care about beating it for a while. It's ok if you don't heat it up.
Step5:Until the liquid becomes very fluffy and thick. Pick up the eggbeater. The dripping egg liquid can draw lines in the basin and the lines will not disappear soon. It means that the whole egg will take longer than the egg white. So be patient. Don't worry.
Step6:When the eggs are over, they can warm up the oven. Preheat the oven to 180 ℃. Pour the sifted flour into the egg mixture.
Step7:Immediately use a scraper to mix the flour and egg liquid quickly and thoroughly (the action of mixing should be fast and large, so that the flour and egg liquid can be mixed quickly and avoid the defoaming of egg liquid caused by long-time mixing). Stir from the bottom up. Similar to the action of cooking. Do not circle.
Step8:Mix well to get a very thick batter. At this time, you can observe the paste. If it is delicate and thick, it is right. If the batter looks rough, produces a lot of bubbles continuously, or becomes very thin, it means that the whole egg is not enough or the batter is defoaming. Lollipop cake is not good.
Step9:Pour the melted butter into the batter.
Step10:Use the same method to quickly mix the butter and batter evenly. Observe the batter in the same way. The final batter is still thick and delicate.
Step11:Put the batter in the squeeze bag. Put the batter in the stic
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Cooking tips:1. To make a good lollipop cake, sponge cake is very important. In order to make you successful, many steps are explained in brackets in detail. I hope you will try your best to make a successful cake by comparing the paste state of the process chart. 2. The butter added to the lollipop cake can make the cake mellow and full-bodied. The president's butter is fermented butter. It has a more unique frankincense. It makes the cake more delicious. 3. Lollipop cake is mainly decorated with melted chocolate. If you use cocoa butter substitute chocolate, you don't need to adjust the temperature. Otherwise, you need to adjust the temperature of chocolate to ensure the working state of chocolate, the smooth coagulation after decoration with chocolate, and the glossiness and quality after solidification. How to adjust the temperature of chocolate - cut the dark chocolate into pieces and separate it from water or melt it in a chocolate melting furnace (the temperature should not exceed 60 ℃). Pour the liquid chocolate on the marble table
