Ingredients 2 eggs 55g granulated sugar 65g low gluten flour 65g butter 23g practice steps 1, egg beaten into a pot without water and oil, add granulated sugar. 2, another large pot to add half a pot of boiling water, put the egg pot into a large pot of water to heat, and hand pumping and stirring until the sugar is melted. 3, with a finger to test the temperature of the egg mixture, the feel of the temperature of the warmth of the take out, switch to an electric mixer high-speed whisking to lift the Lift the beater head, drop the egg mixture in the basin can draw a clear pattern and the pattern will not disappear soon. Then change the hand whip for 1 minute to organize the air bubbles, so that the egg mixture is fluffy and thick. 4, when the egg mixture is removed from the butter continue to melt in hot water until liquid. 5, sieve low gluten flour, use a spatula to fish the bottom of the mixture, so that the flour and the egg mixture is quickly mixed. 6, will be melted butter poured on the spatula. 7, with the same technique to mix well, get fine, thick batter. 8, put the batter into the laminating bag, squeeze the molds. 9, Cover the other half of the mold. 10, send into the preheated oven, middle and upper and lower heat 175 degrees for about 15 minutes. Remove from the oven and unmold immediately. Cool and insert the paper bar into the cake. 11, chocolate melting water, take out the lollipop cake in the chocolate roll around, so that the surface is covered with chocolate. 12, and then sprinkled on the surface of the small sugar beads, inserted in the mold holes, and so on the chocolate is completely solidified, the colorful lollipop cake is ready. Tips in order to save the trouble of weighing the egg, I directly use 2 eggs, so a little more batter, by hand to do a cupcake baked together on it! ----------