Cooking Steps

1. 

   Step1:Make jam in advance (material b) - melt white chocolate in water, add warm milk and stir evenly (white chocolate milk weight ratio = 2-1) ~ put it in refrigerator for cold storag

2. 

   Step2:Take out the biscuit dough and roll it into 4mm thick (please refer to the hand-painted lace biscuit written before for the biscuit method) ~ cut out the doughnut like a doughnut (it doesn't matter if there's no cutting die ~ you can cut everything round ~ as shown in the figure, I used a bottle cap and a flower mounting mouth

3. 

   Step3:Drain into the baking tray ~ bake in the preheated oven at 180 ℃ for 812 minutes

4. 

   Step4:Put white chocolate sauce on the biscuit when it's cool. Cover it with another biscuit and put the chocolate sauce in it

5. 

   Step5:Melt the dark chocolate in water ~ cool it a little until the chocolate has a certain viscosity ~ apply it to the biscuit to smear the lines ~ this is because if you pour the smooth chocolate on the biscuit directly, it will feel not full ~ not very like doughnut ~ so it's not smooth at all, it's more like cream cream ~ sprinkle the chocolate needle to decorate before the surface has coagulated ~ finis

6. 

   Step6:Finished product

7. 

   Step7:Finished product