Chocolate Donuts

Chocolate Donuts

1. Because I’m a novice, I’m afraid of being in a hurry for a while, so I weigh my things first, and I forgot to take out the chocolate! (Baking powder is on the flour).

2. Two eggs with 60g white sugar, beat with a hand whisk.

3. After whipping evenly, sift in 100g flour and 2g baking powder. Continue to pump and stir evenly by hand. When stirring, stir in a z-shape, lightly to prevent the batter from becoming gluten.

4. After stirring, pour in 60g of salad oil, and continue to stir with the previous method.

5. Stir until all the oil and batter are evenly mixed.

6. Brush the doughnut mold with oil in advance to facilitate demoulding.

7. Put the batter into a disposable piping bag.

8. Squeeze the batter into the mold, about two-thirds or so.

9. After preheating the oven up and down at 165 degrees, put the doughnut paste in the oven and bake for about 20 minutes! It's best to keep it by the side of the oven and cover it with tin foil after the donuts are colored. (The temperature and time of the specific oven need to be adjusted slightly according to your own oven.)

10. When the time is up, take out the mold and cool it immediately.

11. After 50g of chocolate is melted in warm water, dip half of the doughnut with chocolate.

12. Just sprinkle some sugar pins on the chocolate before it solidifies!

13. The first time I did it, the chocolate was not spread very evenly, and the sugar needles were spread a bit too much, not evenly, so I need more practice, I believe it will be better in the future.