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1. Beat the eggs into a bowl, add sugar, mix and beat them, no need to beat them.
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2. Sift the low-gluten flour and baking powder and add them to the eggs.
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3. Stir clockwise until there are no bubbles.
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4. Add corn oil to the batter you just stirred, then stir clockwise.
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5. Until the corn oil and batter are fully integrated. (After stirring, the batter can be naturally lowered after being stirred up with a stirring rod and quickly melted together.)
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6. Put the mixed batter into a mounting bag (if there is no mounting bag at home, you can use a food preservation bag instead. After filling the flour, cut a small hole in the corner).
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7. Put into doughnut mold.
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8. Put it in the oven and bake at 180 degrees for 16 minutes.
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9. Take out the baked finished product and let it cool.
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10. Melt the chocolate.
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11. Put the donut in the chocolate and stick one side with the chocolate.
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12. Decorate the donuts with decorative sugar, then set aside to cool
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Tips:1. The dosage of this formula is based on the dosage for making 12 doughnuts. If the mold is 6-hole or 9-hole, the dosage can be increased or decreased by multiples!
2. When putting the stirred batter into the mold, remember that it should not exceed 60% full, too much will seal the small hole in the middle of the donut.
