Cooking Steps

1. 

   Step1:Use of the above materials. No complete shootin

2. 

   Step2:Put almond powder a in the oven. Bake in the middle layer over 160 ° for 10 minutes. Let cool for standby. Oven continues 160 °. Prepare to bake. Material B is mixed and broken by blender for standby.

3. 

   Step3:Mix softened butter and sugar at low speed. Turn white to plumage. Add a small amount of room temperature egg liquid into the butter paste several times. After each addition of egg liquid, use the electric beater to whisk evenly and then pour the remaining egg liquid. Until the mixture is even.

4. 

   Step4:Add the almond powder. Material B. sift the low gluten flour. Stir in the baking powder and rum. Mix well with the scraper.

5. 

   Step5:The doughnut mould is applied with butter for demoulding. The batter is put into the mounting bag. Cut and squeeze for 9 minutes. Put into 160 ° oven. Baking time is 20 minutes. It can be decorated after demoulding and cooling.

6. 

   Step6:Baking in middle laye

7. 

   Step7:Bake the mold and let it cool for decoration.

8. 

   Step8:After the white chocolate melts in water, color it according to the shape needs. Add the oily edible pigment to color it.

9. 

   Step9:First pour white (no pigment). Then put some yellow and white chocolate into the mounting bag. Draw symmetrical ear shape on pet paper.

10. 

    Step10:Other parts can be completed by color matching. Super cute. This recipe is quite changeable. It can be used to make doughnut shape, round cake embryo and cupcake.