cake pops

Eggs 2	Fine sugar 55 grams
Low gluten flour 65 grams	Butter 23 grams

How to make cake pops

Step 1

Break the eggs into a water-free and oil-free basin and add fine sugar.

Step 2

Add half a basin of boiling water to another large basin, put the egg basin into the large basin and add waterHeat and stir with hand until sugar melts.

Step 3

Test the temperature of the egg liquid with your fingers. If it feels warm, take it out. Use an electric egg beater to beat it at high speed until you lift the egg beater. The dripping egg liquid can draw clear lines in the basin and the lines will not disappear quickly. Then beat with your hands for 1 minute to sort out the air bubbles and make the egg liquid fluffy and thick.

Step 4

When the egg liquid is taken out, continue to dissolve the butter in hot water until it becomes liquid.

Step 5

Sift in the low-gluten flour and stir with a spatula to quickly mix the flour and egg liquid.

Step 6

Pour the melted butter onto the spatula.

Step 7

Use the same technique to mix evenly to get a fine, thick batter.

Step 8

Put the batter into a piping bag and fill the mold.

Step 9

Cover the other half of the mold.

Step 10

Put it into the preheated oven and heat the middle rack to 175 degrees for about 15 minutes. Unmold immediately after taking out the oven. When cool, insert the paper stick into the cake.

Step 11

Melt the chocolate over water, take out the cake pop and roll it in the chocolate so that the surface is covered with chocolate.

Step 12

Then sprinkle small sugar beads on the surface and insert them into the holes of the mold. When the chocolate is completely solidified, the colorful lollipop cake is ready.

Step 13

Finished product

Step 14

Finished product Cake Pops Cooking Tips

In order to save the trouble of weighing the egg liquid, I used 2 eggs directly, so there was a little more batter, so I just made a cup cake and baked it together!