Cake Donut
1.
Beat the eggs into the basin, add all the fine sugar at one time, put the egg beater into a basin with about 60° hot water, beat at high speed until thick, then beat at low speed until the egg is thick and fine, lift up and beat Egg container, dripping egg liquid can draw figure 8 and it is not easy to disappear.
2.
Sift in the low powder that has been sieved twice.
3.
Stir evenly and shake lightly to remove large bubbles.
4.
Put the cake batter into Xuechu 12-cup non-stick cake mold (four-fancy style), shake it lightly to remove large bubbles. The amount of the formula is suitable for this mold and just used up.
5.
Preheat the oven at 160°, and bake the middle layer up and down for 25 minutes.
6.
The baked cake is immediately taken out of the oven.
7.
Unmold the cake, place it on a non-stick cooling rack, and let it cool for later use.
8.
The chocolate coins are put into a piping bag and melted in water.
9.
Squeeze the chocolate on the cake, sprinkle with sugar beads while it is hot, and wait until the chocolate has cooled and solidified.
10.
Great!
Tips:
1This cooking cake mold is not sticky at all, so there is no need to brush oil or dust in advance.
2Because each oven has different sizes, please set the baking time and temperature flexibly according to the actual situation of your own oven.
