cake pops (bang bang tang dan gao )

cake pops

Introduction:

Production steps:

Step 1: mix butter and powdered sugar

Step 2: beat with an egg beater

Step 3: add the right amount of egg liquid and continue to beat until it is completely blended. Add in the egg liquid and stir until all the egg liquid and butter are blended

Step 4: melt the butter in warm water

Step 5: sift in the low powder

Step 6: stir evenly without particles

Step 7: put it into the decoration bag

Step 8: cut a small hole in the flower mounting bag, squeeze the batter into the lollipop mold, and put a black currant Raisin in the middle when it's full

Step 9: squeeze the batter into the mold in turn, and the batter should be slightly full

Step 10: cover the other half of the lollipop mold and put it in the preheated oven 180 degrees for 25 minutes

Step 11: after drying, lift the other half of the mold

Step 12: demould the cake

Step 13: prepare the chocolate

Step 14: warm water melting

Step 15: prepare the garnished sugar

Step 16: stick the lollipop stick into the cake

Step 17: immerse the cake in the melted chocolate and rotate the paper stick to cover the cake with chocolate

Step 18: gently knock on the side of the cup, let the chocolate evenly, and then use the decorative sugar to stop

Step 19: look at my artifact. This is how I fix the lollipop. If it is multi-color overlay, wait for the first layer of chocolate to dry, and then add another color of chocolate

Step 20: the shape can be played freely

Step 21: wrap with transparent lollipop wrapping paper

Step 22: put it in the packing box, isn't it high-grade

Step 23: is the robot cat very cute

Step 24: Q version new best friend letter!

Materials required:

Eggs: 2

Sugar powder: 80g

Low powder: 100g

Baking powder: 2.5G

Butter: 80g

Blueberry chocolate (blue): moderate

White chocolate: moderate

Strawberry chocolate: right amount

Dark chocolate: moderate

Decorative sugar: appropriate amount

Blackcurrant raisins: moderate

Note: Yuma phrases: 1. You can choose to whip the butter, or you can choose to melt it directly and mix it with egg liquid and powdered sugar; Yuma tried to melt it first, but always felt that the taste would be worse; 2. When squeezing the batter, you should remember to squeeze a little bit out of the mold, but not too much. Only in this way can the round shape be beautiful; 3. Blackcurrant raisins can also be replaced by other nuts 4. After baking, you must remember to cool and then demould. 5. Chocolate is melted in warm water, not hot water. In the melting process, you should stir until there are no particles, and then put in the cake. 6. After wrapping the chocolate, you must gently shake off the extra chocolate, so that the finished product will be beautiful. 7. If you just use decorative sugar, you can use it before the chocolate is dry 8. If it's made with several colors, you must wait for each layer of chocolate to dry before proceeding to the next step. 9. Yuma doesn't have a lollipop shelf, so she makes a "artifact" - using the biscuit box at home to pack rice, which can be used as a shelf. But remember that the depth of the biscuit box can't be too shallow, otherwise it will become a "rice lollipop" You can use your imagination. According to DIY's different expressions or shapes, it will be very cute. 11. When packaging, you must wait until the chocolate is completely dry. You can also put ice cream to refrigerate it to speed up the solidification of chocolate. 12. This lollipop cake is a gift for big friends or children

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Bang Bang Tang Dan Gao