Pink Glazed Chocolate Donut Cake

Overview

I don’t remember when and where I saw a video on how to make marble-glazed donuts like this. I was amazed at the way it was so beautiful and greasy, and I kept thinking about trying it. Finally, Yangchen’s donut mold came and let me cut the weeds. For the donut cake, use Mr. Kojima’s sponge cake recipe, reduce the amount to one egg

Tags

• baking
• good looks
• children
• afternoon tea
• egg
• low gluten flour
• red pigment
• shui ye
• unsalted butter
• whipping cream
• white chocolate
• fine sugar
• milk

Ingredients

Steps

1. 1 Weigh the required materials

   

2. 2 Sift low-gluten flour twice in advance

   

3. 3 Add unsalted butter to milk and melt it into a liquid

   

4. 4 Crack the eggs into an oil-free and water-free egg-beating bowl, add fine sugar and starch syrup

   

5. 5 Beat with a whisk

   

6. 6 Use an insulated water whisk to stir the egg liquid at low speed to raise the temperature to 36-40 degrees, which is the temperature when the egg liquid is warm to the touch of your fingers, and then beat the egg liquid at high speed

   

7. 7 Whisk the egg liquid until it swells in volume and becomes milky white. When you lift the whisk, the egg batter lines that are lowered will not disappear immediately. The egg liquid is almost ready. It takes about 3-4 minutes. However, there are still unevenly sized bubbles in the egg batter, so continue to stir at low speed for about 1 minute. The beaten egg batter has even bubbles and a smooth and delicate surface. When you lift the egg beater, the egg batter lines that are lowered will not disappear immediately. You can also use a toothpick to insert 1.5cm into the egg batter to verify

   

8. 8 Sift the low-gluten flour into the whipped egg batter in 2 to 3 batches

   

9. 9 Use a spatula to scrape across the basin from the 2 o'clock direction to the 8 o'clock direction, flip it up from the 9 o'clock position, and turn the mixing bowl while stirring until the flour is completely mixed. It is better that no dry flour can be seen every time you scrape the egg batter. Be gentle when stirring

   

10. 10 Stir the butter and milk until completely mixed, then pour it from a spatula and spread it over the egg batter. Do not pour it directly into the egg batter, otherwise the butter will be concentrated in one place and cause the egg batter to defoam

    

11. 11 Stir the butter evenly until no trace of oil can be seen. The mixed cake batter will be fine, smooth and milky white. If the final batter is yellow in color and bubbles keep popping up, it means it has been defoamed

    

12. 12 Pour the cake batter into the donut mold about 80% full, put it into the middle shelf of the preheated oven, and bake at 160 degrees for 15-18 minutes

    

13. 13 After taking it out of the oven, remove from the mold and cool down

    

14. 14 Add white chocolate to whipped cream and heat it with hot water until it melts into a thick consistency. When half of the chocolate has melted, take it out and continue stirring until the chocolate is completely melted and it becomes a thick chocolate paste

    

15. 15 Add a drop of red coloring to the chocolate and mix it a few times

    

16. 16 Dip the cooled donut cake into half of the chocolate and pick it up

    

17. 17 Donuts dipped in chocolate can be eaten at room temperature or in the refrigerator until the chocolate solidifies. You can also change the color to your favorite color. It’s just a little bit of pigment. You don’t have to worry about buying better ones