1. Beat the softened butter with an electric whisk at low speed.
2. Add 40 grams of powdered sugar and beat to medium speed evenly and fluffy.
3. Add the beaten egg liquid in two batches, and beat evenly at medium speed.
4. Mix low-gluten flour and baking powder through a sieve, alternately pour it with milk twice into the egg cream paste, and mix well.
5. Pour the mixed batter into the squeezing bag, squeeze it into the mold, and smooth the surface. Preheat the oven to 180 degrees, and bake the middle layer for 25-30 minutes.
6. Add 30 grams of boiling water to 27 grams of lace premix powder. Use an electric whisk to beat at high speed until the egg white is in a wet foaming state.
7. Spread the lace paste on the lace mold with a spoon and hang it evenly with a scraper. It should be applied several times without leaving any gaps, otherwise it will break when demolding.
8. Place it in a dry and ventilated place and let it dry naturally. The state can be easily demoulded without touching your hands. Remember: don't expose it to the sun. I made it at 8 o'clock, and only demoulded at 2 o'clock in the afternoon. The room temperature was about 23 or 4 degrees. Demoulding, this step is even more critical. Carefully make a gap on the edge of the lace mold, and then carefully tear it apart. Be patient, then place it upside down on the table and use a scraper to press the left hand to gently tear it. Open the lace mold.
9. Put the fondant paste at room temperature and knead it with your hands until it is soft like an earlobe. Then stick a little pigment paste with a toothpick and apply it on the fondant paste.
10. Knead the pigment paste on the fondant cream evenly.
11. Use an anti-stick rolling pin to roll the fondant cream into a pancake.
12. Use a fondant mold to press out the flowers.
13. Use fondant tools on the sponge to make patterns.
14. Sprinkle with powdered sugar to prevent stickiness, and rub the fondant paste into a strip.
15. Cut it into even pieces with a knife.
16. Use your thumb to grind it into thin slices.
17. Take one of them and roll it up as a flower core.
18. Then take another one, wrap it outside the flower core, don't pinch tightly at the closing, then add the next one, and so on, finally pinch all the petals tightly, use the fondant tool to move the petals out. A simulated rose.
19. Cut the bottom flat with scissors.
20. Take a small piece of fondant paste and roll it into a pancake with an anti-stick rolling pin. Cut into long strips with a knife.
21. Take a small strip, fold it, and use a fondant tool to press the middle into a concave shape.
22. Take another small strip, wrap it in the middle, and glue it underneath.
23. Melt the white chocolate in water.
24. Dip a toothpick with coloring paste, put it in the melted chocolate, and stir well.
25. Dip the doughnut into the chocolate and coat it with a layer of chocolate evenly.
26. Before the chocolate has solidified, let's decorate the donuts.
