Cooking Steps

1. 

   Step1:After mixing low gluten powder, baking powder and salt, sift.

2. 

   Step2:Beat the meat fluffy with the blender until it is fluffy.

3. 

   Step3:Add soft white sugar to the egg.

4. 

   Step4:Whisk the eggs at high speed until fluffy. (warm water is easy to remove

5. 

   Step5:A little bit of corn oil. Beat and add.

6. 

   Step6:Beat the corn oil and egg paste.

7. 

   Step7:Sift in the low powder mixture in two times. After sifting in once, stir in the eggbeater at a low speed for several times.

8. 

   Step8:Sift in the low powder mixture again. Mix well with the eggbeater at a low speed. Just rotate it a few times.

9. 

   Step9:Pour in the milk. Stir it.

10. 

    Step10:Pour in the meat floss. Stir slightly and mix well.

11. 

    Step11:Put the rouge cake paste into the decoration bag.

12. 

    Step12:Squeeze into 12 doughnut molds. Batter 78 points.

13. 

    Step13:Put in the preheated oven. 165 degrees. Bake for 2530 minutes.

14. 

    Step14:The meat pine doughnut cake after cooling.

15. 

    Step15:Soft and swee

16. 

    Step16:Take it for a wal

17. 

    Step17:Rouge doughnut cak