#aca Fourth Session Baking Contest# Making A Rainbow Donut with Vegetable Juice

#aca Fourth Session Baking Contest# Making A Rainbow Donut with Vegetable Juice

1. Cake ingredients are ready

2. The ingredients for the colorful vegetable juice are prepared (because many vegetable juices will change color during the production process, it is best to prepare a few more ingredients, squeeze a few more juices, and finally choose according to your needs)

3. The butter softens at room temperature (this weather is easy to soften, just leave it at room temperature for an hour), add sugar and salt, and beat

4. Add the egg liquid in two or three times, each time you add it must be mixed evenly

5. Mix the low flour, coconut flour and baking powder, and sift into the butter

6. Stir slightly with a spatula

7. Add milk and mix until smooth

8. Put the piping bag into the cup, put the mixed batter into the piping bag, knot the tail

9. Donut mold brush oil

10. Squeeze the batter into the doughnut mold in circular motions

11. Put a towel on the table, lift the mold, drop it down, and shake the batter flat

12. Put it in the preheated oven, bake at 170°C for 20 minutes. After baking, let it cool off the oven and remove the mold for later use.

13. When you bake the donuts, you can start juicing. Cut all kinds of vegetables into small pieces, put them in the ACA portable juice machine, add a little water, and squeeze the juice.

14. Filter the squeezed juice, take the juice, don’t waste the residue, it’s great for pancakes or steamed buns

15. Squeeze all the juice. The bayberry juice is divided into two portions, and one portion is added with a little alkali. Mix well. Turn to blue, (alkali should be gradually added gradually until the blue you need is adjusted)

16. A total of seven colors were adjusted. Pink is the juice of tomatoes, but because the color was too light after adding icing sugar, it was not used in the end.

17. Put the egg whites in the icing ingredients into the basin, first add 1/3 of the powdered sugar, stir roughly with a spoon, turn on the whisk and beat until the icing is moist

18. Then add the powdered sugar in two more times and beat until the icing is thick and very shiny (this ratio of icing is harder, because the next step is to add vegetable juice, if you use it directly, reduce it. The amount of frosting can be adjusted with lemon juice)

19. Divide the frosting into 7 portions, 15 grams each, add 5 grams of vegetable juice to each portion of frosting, and mix with a spoon to form a uniform and flowing paste

20. Various colors are slightly lighter after mixing with icing sugar, and the purple sweet potato and icing become silver after mixing. It is really an unexpected harvest. The final purple is mixed with 4 grams of milk powder and 20 grams of purple sweet potato juice. All the colors are adjusted in turn.

21. Arrange in the order of red, orange, yellow, green, silver, blue and purple

22. Put the donuts on the arranged frosting, all the colors are covered, press a little harder to make the surrounding sticky

23. Put it on the grill and let the frosting dry. This step can be sprinkled with various frostings for decoration

24. The vegetable juice rainbow donuts without additives and pigments are worth making for babies!

25. Finished product

Tips:

1. The colorful vegetable juice squeezed out are very beautiful, but in the later operation, many of them will change the original color. After many attempts, the more stable colors I finally chose are: bayberry juice-red, carrots-orange, corn juice-yellow, spinach juice-green, purple potato juice with meringue-silver, bayberry Add a little alkali to the juice-blue, purple potato juice (with milk powder)-purple. You can save it and avoid detours in the future.
2. Sugar frosting can also be replaced by glucose frosting, which is common in drugstores and cheaper than icing sugar.
3. The decorated donuts must be hygienic when they are dried. This weather is easy to attract mosquitoes.