Cooking Steps

1. 

   Step1:Prepare all kinds of ingredients. It's better to take the eggs out of the refrigerator in advance and place them at room temperature. Preheat the oven. Heat up and down for about 165 ℃ for 10 minutes.

2. 

   Step2:Evenly apply a little butter to the inner layer of the mold. This is more conducive to demoulding, and the surface of the finished product is smoother and the color is better.

3. 

   Step3:Put the eggs in the beating bowl. Add all the sugar. Beat with the electric beater.

4. 

   Step4:Until the color of the egg paste becomes lighter, the volume becomes three times or so, the pattern is obvious, and when the mixer head of the eggbeater is lifted, the drop marks will not disappear quickly.

5. 

   Step5:Sift in low gluten powder. Mix gently from the bottom until there is no dry powder on the surface.

6. 

   Step6:Pour salad oil along the edge of the bowl. Mix gently.

7. 

   Step7:Use a scraper to take a little of the mixed cake paste into another mixing basin. Add cocoa powder and mix well.

8. 

   Step8:First, put the cocoa cake paste into the decoration bag, cut the small mouth and extrude the pattern in the mold.

9. 

   Step9:Then put the primary color cake paste into another mounting bag and squeeze it into the mold evenly. It's about eight minutes full.

10. 

    Step10:Put it in the middle layer of the preheated oven. Bake for about 20 minutes on 165 high and low heat. The specific time and temperature should be adjusted according to the actual oven temperature.

11. 

    Step11:Take the baked doughnut out of the oven. Press the doughnut lightly with your hand. Turn it in the mold. Then turn it upside down and hang it on the air line to cool it.

12. 

    Step12:Melt the dark chocolate in the microwave. Put it into a small cut flower mounting bag. Draw the dog's expression on the doughnut.

13. 

    Step13:Finished product drawin

14. 

    Step14:Finished product drawin

15. 

    Step15:Finished product drawin