1. Add yeast powder, soy milk, high-gluten powder, sugar and salt that have been cooled to room temperature, and put them into the inner bucket of the bread machine to start the dough mixing
2. Fermented to double the size. Soy milk must be left to cool to the point where it is slightly cool to the touch, otherwise it will affect the yeast activity
3. Exhaust and knead, let the noodles stand for about 20 minutes
4. Roll out into a 5mm thick sheet and use a mold to shape it
5. Put it on a baking tray lined with greased paper, leaving a little space in the middle. Try to keep the shape unchanged
6. Put into the oven, at room temperature or fermentation function, ferment to double the size
7. Heat the oil in a pan and heat it to about 150 degrees. Carefully put the second fermented doughnuts in the oil and fry them, turning them over halfway. The small oil pan I use consumes less fuel, but it can only fry two together
8. Remove and place on absorbent paper to cool. At this time, you can eat it directly or decorate it on the surface
9. While cooling, melt an appropriate amount of chocolate in water. I use lemon-flavored chocolate, you can also use white chocolate with a drop of yellow food coloring and mix thoroughly
10. Spread it on the donut and let it set
11. Put the melted dark chocolate into the cut-out piping bag, and draw the bib, glasses frame, etc.
Tips:Choose chocolate with a slightly higher purity of cocoa butter, otherwise it will be difficult to melt into a liquid after heating due to additives
