Sweet Hyanu Home Bakery: Chocolate Cake Pop

150g of self-rising flour 150 克自发粉
90g of custard sugar 90 克砂糖
150g of butter (room temperature) 150 克牛油 (室温软化）
3 eggs if is grade A or 4 eggs if is grade B/C (soak into warm water for a while) 3颗A级蛋或4颗B/C级蛋 (泡温水一会儿)
1/4 teaspoon of salt 1/4 茶匙盐

Sift the self-rising flour. 过筛自發粉。
Beat the butter, sugar (add in gradually) and salt with the mixer. Add the eggs one by one only after the previous egg dissolved. 把牛油、糖(逐次加入)和盐倒入盆﹐ 用搅拌机打勻。蛋分次倒入，每颗蛋完全搅拌融合才加下一个。
Beat the mixture until the sugar dissolved thoroughly. 继续搅拌蛋糊直到糖完全溶化。
Fold in the sifted self-rising flour . 拌入自發粉。
Pour the cake batter into a piping bag 把面糊倒入裱花袋。
Pipe the batter into the cake pop mold. 面糊挤入棒棒蛋糕模。
Bake the cakes at 180°C for 20 minutes, or until fully-cooked. 放入烘炉以180°C烘20分钟，或完全熟透。
Remove the cake balls from the mold. 蛋糕球从模里移出。
Cut the excess part of the cake if necessary to make them all in nice round balls. 蛋糕边如有多余部分请切去，这才能确保蛋糕是圆形的球状
Chill the cake balls for 2-3 hours. 蛋糕球冷藏2-3小时。

Cut the dark chocolate bar and white chocolate bar into smaller pieces, and separate them into 2 bowls. 黑巧克力砖和白巧克力砖切块放入两个碗。
Melt the dark chocolate and white chocolate in double boiler (mine using an easier way: electric chocolate melting pot which can melt the chocolate as well as maintain the temperature) . 煮烧一锅水，把两碗巧克力块置入锅里煮溶(我用能煮溶巧克力和保温的电子锅)。
Take a cake pop stick and dip 1 end into white chocolate sauce, then push into a cake ball so that the cake ball could stand still on the stick. Set aside. Do the same for the rest of the cake balls. 取一支棒棒蛋糕纸棒的其中一端占上白巧克力酱，然后插入一颗蛋糕球好让它能好好的站在纸棒上。其余的蛋糕球以同样的方法插上纸棒。
Next, coat the cake balls with the dark chocolate sauce or white chocolate sauce as you wished. 把蛋糕球裹上黑巧克力酱或白巧克力酱装饰。
Place on the polisterin board to set hard. 让巧克力蛋糕球插在宝丽隆上变硬。
They are ready to be served. 可以开餐咯!

Sweet Hyanu Home Bakery