Donuts
By VicentaLakin
This time the donuts made two flavors, original and cocoa. Flour is a fine, fragrance, colorful, economic bag. And when the noodles are mixed, the lids are covered, and the pot's out, the little guy's standing next to it, and he's waiting for a plate, smelling and eating. A little more decorative, it's really good, it's good, it's good, it's good, it looks like it's eating。
Recipe Recommendations
- eggs of 2
- low-gluten flour 90 grams
- sugar 30 grams
- milk 60 grams
- corn starch 25 grams
- Aluminum-free baking powder 6 grams
- salt 2 grams
- corn oil 30 grams
- cocoa powder a little
- sweetening
- roast
- half an hour
- simple
Steps for Donuts
1
Get the required food ready, double。
2
Separate the protein from the yolk in two clean, oil-free basins, with a smooth mix of salt, milk and corn oil, sifting into low-weather flour, maize starch and powdered powder to dry-free powder, with a small point hook when the protein with the white sugar sends out a hard bubble, and then a third of the protein is added to the yellow paste and evened, and then all fall back into the white paste, folding or cutting evenly, which is the original donut cake。
3
Take part of the original doughnut paste and add a little cocoa powder evenly。
4
A well-mixed cocoa paste must be made with donuts as soon as possible, otherwise it is easy to melt。
5
The donut model brushes a layer of oilproof oil, so a thin layer is enough, and each donut mould has a spoonful of paste, not too full, and it's even or less。
6
Cover the lid, five minutes, no preheat, time, a cute donut, same way to make the original donut。Donuts Make Tips
1. Be careful how the pasta is mixed, flipped or cut, and do not circle or melt. 2. When powder is mixed into cocoa, move as quickly as possible and then make doughnuts as quickly as possible, otherwise the bubbles will be easy to melt。