Main Ingredients:
Eggs: 3; Granulated Sugar: 80g; Low-gluten Flour: 93g; Red Yeast Rice Powder: 7g; Corn Oil: 25g; Black Sesame: 15g.
Auxiliary Ingredients:
Salt: a pinch; White Chocolate: appropriate amount; Green Food Coloring: appropriate amount.
Taste: Sweet; Process: Baking; Time: One hour; Difficulty: Moderate.
Detailed Steps for Cooking Five-Color Watermelon Cake Balls
Prepare 3 medium-sized eggs at room temperature and beat them in a container without water or oil.
Use an electric mixer to beat the egg mixture and add granulated sugar in three portions.
Beat the egg mixture until it becomes white, fluffy, and the volume expands. When drawing an “8” on the surface with the egg mixture, the pattern should not disappear immediately, indicating that the egg mixture is well beaten.
Sift low-gluten flour and red yeast rice powder into the beaten egg mixture. Use a rubber spatula to fold the mixture gently while sifting, taking care not to overmix and deflate the mixture.
Add salt to the mixture and gently mix the flour and egg mixture together.
Add black sesame seeds to the mixture.
Add corn oil and mix all the ingredients in the batter.
Transfer the batter to a piping bag and cut the bottom. Squeeze the batter into the lollipop cake mold.
Cover the top of the mold and place it in a preheated oven at 180 degrees Celsius for 16-18 minutes.
Remove from the oven and let cool slightly before removing from the mold.
Use a toothpick to poke a hole in a baked cake ball.
Melt white chocolate in a double boiler and coat the cake ball with white chocolate.
After the outer layer of white chocolate has cooled and solidified, coat it with white chocolate colored with green food coloring.
After the green chocolate coating has completely cooled and solidified, use a pen dipped in green food coloring to draw watermelon rind patterns on the surface.
Break open a cake ball to reveal realistic watermelon seeds. The watermelon is still sandy!
