Cooking Steps

1. 

   Step1:Let's make doughnut seeds first. Pour 40g oil, 35g milk and 8g lemon juice into a bow

2. 

   Step2:The state of mixing with egg and emulsifying into yoghur

3. 

   Step3:Then pour it into the milk pot and heat it with a small fire. Use a scraper to stir it continuously in the middle of the process. Let it heat evenly. When it's heated to a slight boiling state, leave the fire. Then put it aside for use

4. 

   Step4:The yolk and protein are separated in two dry bowl

5. 

   Step5:Whisk the egg whites to the wet state at medium speed. Then add vanilla sugar. Until the vanilla sugar is completely melted, we still need to add vanilla sugar according to the principle of small amount and many times. This is the first time to add vanilla sugar

6. 

   Step6:70g vanilla sugar is divided into 3-4 times to be added. After each time the sugar is completely melted, add another time. This can keep the stability of the protein cream. The protein cream is sent to the dry foaming state, showing a small hook stat

7. 

   Step7:After finishing, pour in the yolk. The beater is still on, and then beat it at a medium speed for another 2 minutes. When the yolk turns white, it's OK

8. 

   Step8:Then pour a small amount of sifted flour into the egg yolk paste. Turn it over with a scraper until you can't see the dry flour. Add the next flou

9. 

   Step9:Until the flour is completely mixed in. Mix well. The batter is thick and glossy at this time

10. 

    Step10:Then pour a small amount of the emulsified and heated liquid into the batter and stir it. At this time, the liquid is still warm. If it's cooled, it can be slightly heated. But it can't be added when it's just off the fire. At that time, the temperature is too high

11. 

    Step11:We still need to add a small amount of it many times. Mix it well and then add it again. If we add it all at once, the batter will become thinner easily. When baking, the cake will be difficult to expand. We need to follow the principle of adding a small amount of it many times when baking. Knock on the blackboard. Let's remember

12. 

    Step12:Then melt the butter in hot water. When the butter is almost melted, stir it with a spoon. Heat the butter evenly. Melt it completely into liquid

13. 

    Step13:Melt the butter and lightly brush the mold with a brush to prevent stickin

14. 

    Step14:The mixed batter will be squeezed into the mould evenly when it is put into the mounting bag. Then it will be shaken a little because the batte

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