Method 1

Fold the main and supplementary food ingredients

French cream, Belgian white chocolate, French fruit puree, French guava pulp, Korean caster sugar, freeze-dried strawberries

Folding Cooking Technique

Lollipop Cake 1. Cake base requirements: 25px almond base, covered with rose mousse.

2. Appearance: white chocolate glaze, decorated with colorful sugar beads.

3. Decoration: chocolate frosting, decorated with chocolate decorative lines.

4. Decoration: Spread a layer of strawberry fruit curry filling 12.5px in the middle, and add two freeze-dried strawberry chocolate frosting to decorate into a lollipop.

Fold for consumption and storage

Eating temperature 5℃

Storage conditions Storage temperature: 0-4℃, Best tasting limit: 6h

Main features of folding

Unparalleled auxiliary features, unparalleled auxiliary features, unparalleled auxiliary features, unparalleled auxiliary features, unparalleled auxiliary features, unparalleled auxiliary features, and unparalleled benefits.

The candy wonderland in fairy tales is staged in reality, and as the white chocolate melts in the mouth, it becomes clear; when the dehydrated freeze-dried strawberries are tasted on the tip of the tongue, the age of innocence quietly returns

Folding cake related

Lollipop and "Little Times"

Tang Wanru: Lollipop·Tang Wanru is an optimistic, funny girl with no worries. It is this kind of personality that can best bring joy to friends Great happiness, you have to return to your childlike innocence in front of her, just like the white chocolate of a lollipop slowly melting in your mouth, clearly visible...

Collapse and edit this paragraph, method 2

Folding ingredients

Cake flour, butter, whole egg liquid, white sugar, baking powder, white chocolate, decorative sugar

Folding method

1. Beat eggs and sugar evenly

2. Sift in low flour and baking powder and mix well

3. Add melted butter and mix well

4. Beat the batter

5. Put it into the mold

6. Refrigerate it for about 20 minutes

7. Put it in the preheated 180-degree pan Oven, middle layer for about 20 minutes

8. After baking the film mold, insert the paper stick while it is hot, put the white chocolate into a bowl and put it in the microwave for 1 minute. Pour the chocolate liquid over the cool cake and decorate it. That’s it

9. Finished product

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[1]

Collapse and edit this section Step 3

Folding materials

Ingredients

3 eggs

75 grams of low-gluten flour

Accessories

Dark chocolate 100 grams

A little chopped almonds

An appropriate amount of chocolate needles

70 grams of white sugar

25 grams of corn oil

How to fold the lollipop cake

1.

Put the eggs into a water-free and oil-free container, add the white sugar, and beat until the eggs expand in volume, lift the egg beater It took a long time for the mixing rod to drop.

2.

Sifted in the sifted low-gluten flour at one time, stir the flour along the bottom of the container until there is no dry flour

3.

Pour the corn oil into the egg batter along the wall of the container, and mix evenly

4.

Squeeze the cake batter onto the lollipop Place the cake mold in the cake mold, cover the mold, put it into the middle shelf of the preheated oven at 180°C, and bake for 20 minutes

5.

Pour the baked cake out of the mold and place it in the oven. Let it cool in a drying net

6.

Melt the chocolate, dip the cooled cake into the chocolate, and then roll it in chopped almonds or colored chocolate needles

7.

Look how cute the decorated old-fashioned cake becomes

8.

Cake must be cooled before decorating.

Folding cooking skills

1. Use eggs at room temperature, do not use refrigerated eggs, because refrigerated eggs are difficult to whip;

2 . The eggs must be beaten well. You can stir at low speed until they are thick and foamy, then turn to high speed and stir until the volume is enlarged and the color is white. Finally, stir at low speed until the cake batter is fine.

[2]

Fold and edit the fourth method of this paragraph

"Lollipop cakes have also been popular for a while. I was really happy when I saw that mold earlier. The water is very good and the food is good, so the price is naturally high. As a student, I can't afford it. Fortunately, the working people are smart and there are still original methods that require molds. I made a mini Saha cake a few days ago. It just so happens that there are some leftovers left in the cake body, so let’s use the simplest undecorated lollipop cake to cover it first. "

Folding Ingredients

Shaha Cake 180g

Folding accessories

120g white chocolate

Folding seasoning

30g butter

Folding lollipop cake Method

1. Crush 180 grams of Shaha cake into pieces (the cake itself is filled with chocolate, which makes it much moister than ordinary sponge cake)

2. Add 30 grams of softened butter and mix well (please adjust according to the moistness of your cake)

3. Use a spoon to crush the mixed cake and then grind it finely, otherwise the cake ball will not be smooth

4. Take a fresh-keeping bag, put a small ball of cake in it, twist it and it will basically form a ball shape (it is too troublesome to rub it with your hands, and it will fall apart if you accidentally use too much force, and it will fall apart. My hands were full of oil, so I thought of this method)

5. Tighten them one by one, and adjust the uneven parts by pressing them with your hands

6. Poke the paper stick, and then put it in the refrigerator for more than 2 hours until ready to use (before poking the stick, put a little melted chocolate on the front end of the stick as an adhesive, so that it will not fall apart after cooling and fixing)

7. Melt the white chocolate over water. If possible, try to have more than needed. It will be easy to hang smoothly, cleanly and beautifully. I only had about 80 grams left, but I couldn’t get enough of it. I had no choice but to get a dark chocolate for the last one.

8. Swirl the refrigerated chocolate cake balls in the melted white chocolate and take them out

9. I made a simple one using a used tin foil box Poke the rack on top and let it set until the surface solidifies. White chocolate takes a long time to solidify, so don’t touch it all the time, otherwise it will damage the surface.[