Halloween Icing Donut
by Tong Nian Shi Guang
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Beat the eggs into a basin that is free of oil and water.
2. First use a whisk to break up, and then add the fine sugar.
3. Use a whisk to beat evenly in the same direction.
4. Add the coconut paste.
5. Continue to mix evenly.
6. Sift in the mixed low-gluten flour and baking powder.
7. Stir evenly with the magnification of the horoscope.
8. Add the melted butter.
9. as the picture shows.
10. Stir evenly with a spatula.
11. The cake paste is put into a piping bag.
12. Then squeeze it into the doughnut mold, about eighth full.
13. Preheat the oven to 170 degrees, middle level, up and down, and bake for about 20 minutes.
14. After cooling down, set aside.
15. To make the icing sugar, beat the egg whites with chopsticks.
16. Pour in powdered sugar.
17. Use a silicone spatula to keep stirring until the powdered sugar and egg white are completely fused and become thick.
18. Add white vinegar or lemon juice little by little, and observe the consistency of the frosting. When you lift the shovel, the dripping frosting will level out within a few seconds.
19. Put the icing paste into the piping bag. (Equally divided into 2 parts), drop an appropriate amount of black pigment into one of the piping bags, and hold it with your hands until the pigment and frosting paste are fully mixed. Use scissors to cut a small cut at the mouth of the decorator, the smaller the better.
20. Pour the finished black frosting evenly on top of the donuts.
21. Wait for it to solidify.
22. Then use white frosting on the solidified doughnut, draw the desired pattern, and let it cool.
