Mini donuts

1

Eggs in the bowl。

2

Add fine sugar to pass out to white color and get bigger。

3

Butter and corn oil are mixed with eggs。

4

Join the milk and continue to mix。

5

In fact, it's not like it's a big deal

6

Flip evenly。

7

The pasta is loaded in a bouquet。

8

A little oilproof in the donut mold。

9

Pasta in the mold, full 7。

10

Put in preheated ovens, 160 degrees, up and down, mid-level, about 25-30 minutes。

11

The baked donuts are a little cold and then they're stuck on the hanger。

12

A colded donut wraps a chocolate on a personal preference, squeezing on a florist and putting on decorative sugar。

the weight of eggs in the video is around 50-60g. 2. eggs don't need to be hit to the point of making sponge cakes, as long as the colour is white, the size becomes large, and the lifting of the omelet drops in a state where the trail disappears quickly. / flour/1 if there is no flour on hand, the weight of the flour can also be converted to the equivalent of low-banded flour. 2. it is recommended that beginners pre-screen the powders and then operate the egg fluid to prevent the emitters from embedding too long. the choice between pure or surrogate cocoa is made by chocolate/1 and decorative chocolate, which is personal. 2. the temperature of the melted chocolate is not too high and is within the range of 40-50 degrees. 3. chocolate, whether pure or substitute, must not be mixed with water, resulting in the separation of the chocolate into other conditions, such as a lump of goose。