#trust之美#pink Color Glazed Chocolate Donut Cake
1.
Weigh the materials needed
2.
Sift the low-gluten flour twice in advance
3.
Unsalted butter and milk, insulated water melts into liquid
4.
Beat the eggs into an oil-free and water-free egg beater, add fine sugar and water syrup
5.
Use a whisk to break up
6.
The insulated water whisk first stirs the egg liquid at a low speed to make the egg liquid heat up to 36-40 degrees, that is, the temperature at which the finger touches the egg liquid, and then uses the high speed to beat the egg liquid
7.
Whip the egg liquid until the volume is enlarged, the egg liquid is milky white, the egg paste pattern will not disappear immediately after lifting the whisk, the egg liquid is almost beaten, the time is about 3-4 minutes, but there is still uneven size in the egg batter So you should continue to stir at a low speed for about 1 minute. The beaten egg batter has uniform bubbles and a smooth and delicate surface. Lifting the egg beater will not disappear immediately. You can also use a toothpick to insert the egg batter 1.5cm without falling To verify
8.
Sift the low-gluten flour into the beaten egg batter 2 to 3 times
9.
Scrape the basin from the 2 o'clock direction to the 8 o'clock direction with a spatula, turn it over from the 9 o'clock position, turn the egg-beating bowl while stirring until the flour is completely mixed, and the batter is not seen every time you scrape it. It’s better to use dry flour. Be gentler when mixing.
10.
Stir the butter and milk until they are completely mixed, then pour in from the spatula, spread over the egg batter, not directly into the egg batter, so as not to concentrate the butter in one place and cause the batter to defoam
11.
Stir the butter evenly until you can't see any oily threads. The mixed cake batter is smooth and milky white. If the final batter is yellowish in color and bubbles are constantly emerging, it means that it has been defoamed. Up
12.
Pour the cake batter into the doughnut mold about 8 minutes full, send it to the middle layer of the preheated oven, and bake at 160 degrees for 15-18 minutes
13.
After being out of the oven, take it out of the mold and cool it down
14.
Add white chocolate and light cream. Heat insulated water will melt and thicken. When half of the chocolate has been melted, take it out and continue stirring until the chocolate is completely melted to form a thick chocolate paste.
15.
Add a drop of red pigment to the chocolate and mix it a few times
16.
Dip the cooled donut cake in half of the chocolate and pick it up
17.
The donuts dipped in chocolate can be eaten at room temperature until the chocolate solidifies or refrigerated to solidify. You can also change your favorite color with just a little coloring. You don’t need to worry about buying a better one.
