Seal Donuts
1.
Prepare various materials. Preheat the oven and heat up and down at 165 degrees for 10 minutes. Remove the eggs from the refrigerator in advance and place them at room temperature (whole eggs at room temperature are easier to beat).
2.
Weigh out the golden arowana pastry with wheat flour (low-gluten flour), sieve it and set aside.
3.
Beat two eggs into a water-free and oil-free egg beater, pour in fine sugar, and beat with an electric whisk.
4.
Beat the whole egg until the color becomes lighter, the volume expands to more than three times, and there are no obvious bubbles on the surface, the beating lines will not merge quickly, and the dripping marks will not disappear quickly. The whole egg is sent. .
5.
Sift in the wheat flour for golden arowana pastry twice, and gently stir from the bottom until there is no dry powder.
6.
Pour the salad oil along the edge of the bowl, simply mix well, and the cake batter is ready.
7.
Pour the cake batter into the cut-out piping bag, squeeze it into a non-stick mold, shake it a few times to invert large bubbles.
8.
Put it in the middle layer of the preheated oven, and bake for about 15 minutes at 165 degrees.
9.
Remove from the oven after baking.
10.
Touch the edge of the doughnut with your hand, release it from the mold, and place it on the drying net to cool.
11.
Trim a few white round chocolate coins into triangles with scissors and insert them into the proper position of the donut to act as the seal's web. (I only chose four basic doughnuts to make, the others can be eaten directly)
12.
Melt the white chocolate into a liquid state, pour it on the doughnut, sprinkle a little coconut on the top and bottom, and refrigerate until solidified (do not sprinkle coconut on the seal's face, otherwise it will not be able to draw expressions for a while).
13.
Take another small amount of liquid white chocolate, add 1 drop of gray and 1 drop of pink pigment respectively, mix thoroughly and put it into a small piping bag. Do the same with the melted dark chocolate. Draw the seal features on the donut. When the chocolate cools and solidifies, the cute seal donut is ready.
Tips:
1. About melted chocolate: You can heat it over a small fire until it melts, being careful not to let water vapor enter the chocolate; you can also spread the chocolate coins flat on a large plate, and heat them in a microwave on low heat for 10 seconds each time, almost three times. It can be completely melted into a liquid four times.
2. When pouring liquid chocolate on the donut, you can place a square baking pan under the drying net to collect the dripping excess chocolate, which is not wasteful and easy to clean up.
3. The donut mold should be made with a non-stick coating, which is more convenient for demolding. You can also apply a little melted butter in the mold in advance.
4. The wheat flour for Arowana pastry that I use is low-gluten flour. The flour is fine and free of impurities. It is made of 100% imported wheat. Can be used to make cakes, biscuits, etc. Arowana Baking Powder is the official designated baking powder for the 2018 China International Family Baking Masters Competition.
