1. Prepare all kinds of ingredients. It is best to take out the eggs from the refrigerator in advance and store them at room temperature. Preheat the oven and heat up and down at 165 degrees for about 10 minutes.
2. Spread a little butter evenly on the inner layer of the Xuechu 12 doughnut mold, which is more conducive to demolding, and the surface of the finished product is smoother and the color is better.
3. Beat the eggs into the egg beater, add all the fine sugar, and beat with an electric whisk.
4. Whip until the egg batter becomes lighter in color, three times the volume, and the pattern is obvious, and the dripping marks will not disappear quickly when the mixing head of the whisk is lifted.
5. Sift in the low-gluten flour and gently stir from the bottom until there is no dry powder on the surface. Pour the salad oil along the edge of the bowl and mix gently.
6. Take a small amount of the mixed cake batter with a spatula to another mixing bowl, add cocoa powder and mix well.
7. First put the cocoa-colored cake paste into the piping bag, cut a small mouth, and extrude the pattern in the picture in the mold.
8. Then put the original color cake batter into another piping bag, and evenly squeeze it into the 12 doughnut molds in the kitchen, about eighth full.
9. Put it in the middle layer of the preheated oven and bake for about 20 minutes on the upper and lower fire 165. The specific time and temperature should be adjusted according to the actual oven temperature of different ovens.
10. Take the baked donuts out of the oven, lightly press the donuts with your hands, turn them in the kitchen mold, and then buckle them upside down on the drying net to cool.
11. Melt the dark chocolate in a microwave oven, put it into a small-cut piping bag, and draw a dog's expression on the donut.
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