Mini Donuts [first Taste Diary]

Name: Mini Donuts [first Taste Diary]
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g Low-gluten flour; 30g Glutinous rice flour; 55g Corn oil; 45g Caster sugar; 4g Baking powder; 40g milk; 20g butter; 2 pcs egg; Some almond slices; Some cranberry; Some chocolate; Some Decorating sugar

by First taste diary official

4.9 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Freshly baked donuts have a crispy outer skin and a soft inside. It can be paired with praline slices and sweet chocolate. It is also good with sweet and sour cranberries and high-value decorative candies. They taste good. "

Mini Donuts [first Taste Diary]

1. Beat eggs in the bowl.

2. Add caster sugar and beat until the color becomes white and the volume becomes larger.

3. Add butter and corn oil to the egg paste and stir well.

4. Add milk and continue to mix well.

5. Sift in low-gluten flour, glutinous rice flour, baking powder,

6. Stir evenly.

7. Put the batter into a piping bag for later use.

8. Brush a little oil into the doughnut mold to prevent sticking.

9. The batter is squeezed into the mold, 7 minutes full.

10. Put it in the preheated oven, 160 degrees, upper and lower heat, middle layer, bake for about 25-30 minutes.

11. Let the baked doughnuts cool down a little, then buckle them upside down on the drying rack to cool thoroughly.

12. After cooling, the doughnuts are wrapped in chocolate according to personal preference, squeezed in patterns, and sprinkled with decorative sugar.

Tips:
/egg/
1. The weight of the egg in the video is in-shell weight, about 50-60g.
2. The eggs do not need to be beaten to the extent of making sponge cakes, as long as the color becomes white and the volume becomes larger, the egg beater will drip but the lines will disappear quickly.

/flour/
1. If you don't have glutinous rice flour on hand, you can also replace the amount of glutinous rice flour with the same amount of low-gluten flour.
2. It is recommended that novices sift the powder in advance, and then manipulate the egg liquid to prevent the whipped egg liquid from being left for too long to defoam.

/chocolate/
1. The decorated chocolate can be pure cocoa butter or cocoa butter substitute, this is up to personal preference.
2. The temperature of the melted chocolate should not be too high, and it is within the allowable range around 40-50 degrees.
3. Whether it is pure cocoa butter or cocoa butter substitute chocolate, remember not to let water mix into the chocolate, which will cause the chocolate to separate into lumps and other conditions.