1. Beat the eggs. Add white sugar and stir well. No need to beat.
2. Sift in low-gluten flour, baking powder, salt, and stir until there are no particles!
3. Then add corn oil and stir until uniform and no particles. Finally, add vanilla extract and stir evenly!
4. Pour the batter into the piping bag. If it is not a non-stick mold, you need to apply a thin layer of butter on the mold. I use a non-stick mold and this step is not available.
5. It is enough for the batter to fill up to 6 to 7 minutes of the mold, if it is too full, it will flood the hole in the middle.
6. Put it in the middle of the oven and heat it up and down at 170 degrees for 20 minutes.
7. After baking, immediately remove from the mold and let cool, then use three small bowls to pour strawberry chocolate, white chocolate, dark chocolate in sequence, and then heat in the microwave for 1 minute. If it is still not smooth enough, continue to use hot water Insulate and stir evenly.
8. Drizzle the strawberry chocolate solution on the donuts, then stick the colorful donuts on top.
9. The dark chocolate solution is poured on the donuts and decorated with colorful oatmeal
10. Here comes the beautiful donuts!
