Two-color donut

Overview

I remember the first time I saw donuts was in a European film and television drama. The hero and heroine were sitting in Central Park with donuts and talking about love. I felt that some love should be like this, plain and complete but with a lot of sweetness. When donuts came to China, I was about 20 years old. I would buy a box every time I went there, and I could eat 3 of 6 in a day. I felt that the sweet, glutinous, and soft texture was really irresistible. It wasn’t until I started making desserts that I discovered that all so-called donuts are fried. Suddenly I felt that the good impression of donuts in my childhood was gone. Because I hate fried food and can’t let go of the attractive texture of donuts, I decided to make my own donuts this time and have a slightly improved version of the donuts. The Sanneng Wunuo donut mold used here can make 6 pieces.

Tags

• baking
• children
• afternoon tea
• birthday
• corn oil
• egg
• low gluten flour
• vanilla extract
• white sugar
• salt

Ingredients

Steps

1. 1 Mix the eggs and white sugar evenly without whipping. Add vanilla extract into the egg liquid and stir evenly

   

2. 2 Pour in the corn oil and mix well

   

3. 3 Sift in the flour

   

4. 4 Pour in salt

   

5. 5 Stir with a stir stick until there are no lumps and it is smooth

   

6. 6 Take a small portion of the batter and add cocoa powder and stir until there are no lumps

   

7. 7 Pour the batter into the mold according to your preference and bake in the oven at 170 degrees for 17 minutes