1. Soften the butter in advance.
2. After stirring slightly, add powdered sugar and continue to beat.
3. Add the eggs in small portions, mixing them thoroughly each time, and then add them the next time.
4. Pour in the salad oil and milk and continue to stir, and also need to be added in small amounts several times.
5. Add the baking powder and low-gluten flour that have been sifted in advance in batches, and use the inching method for whipping.
6. Add lemon juice and lemon zest and stir well.
7. Put it in a piping bag.
8. Squeeze the batter into the mold, 9 minutes full.
9. Preheat the oven to 155 degrees in advance and bake for 15-20 minutes.
10. White chocolate dissolves in insulated water.
11. Take a small amount of Baiqiao, add the pigment and mix well, squeeze the colored Baiqiao into a bowl.
12. Then stick the cold doughnut face down and take Baiqiao.
13. After shaking off the excess chocolate, place it face up, place it on a cooling rack, and sprinkle with sugar beads.
Tips:Tip
1 Mix low-gluten flour and baking powder. The inching whipping method can make the flour mix quickly without becoming gluten.
2. It is recommended to use non-stick molds, non-stick molds, you can brush a layer of vegetable oil on the surface of the mold.
3. After the doughnut is glued with chocolate, it can be placed in the refrigerator for 3-5 minutes to make the chocolate solidify faster.
