Chiffon Donuts
Overview
Use the recipe of hot chiffon noodles, put it on a beautiful mold, and finally add cute decorations to complete a beautiful and delicious chiffon donut~
Tags
Ingredients
Steps
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Heat the unsalted butter until there are small bubbles around the edges and turn off the heat. Add low-gluten flour and mix quickly.
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Then add the milk that has returned to room temperature and stir until the milk is completely absorbed (be sure to use room temperature milk to avoid cooling too quickly).
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Add egg yolks gradually. After each egg yolk is completely absorbed, add the next one. Set aside the egg yolk batter.
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Preheat the oven to 10 degrees C. Place the egg whites in a clean bowl, first use a whisk to make some rough foam, add fine sugar and cornstarch, and beat at medium-high speed until dry peaks form.
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Dry foaming: The meringue can be pulled into sharp corners without bending or collapsing.
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Add 1/3 of the meringue to 3. Mix the meringue and egg yolk batter with a cutting and stirring motion, then pour it into the steel basin with the remaining 2/3 of the meringue and mix evenly.
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Use a spoon to fill the mold with batter about 8% full.
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Place the mold into an oven preheated to 170 degrees C and bake for about 8 to 10 minutes.
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Remove the mold, invert and let cool.
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Carefully remove the cake.
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Cut the dark chocolate into small pieces, heat over water and melt, then stir until smooth.
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Take a cake, dip it in chocolate sauce, sprinkle with decorative sugar beads or chocolate rice, and let cool.
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You can also cut the white chocolate into small pieces, put it in a heat-resistant plastic bag, and soak it in hot water to melt.
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Pour the white chocolate sauce into one corner of the plastic bag and cut a small opening.
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Use white chocolate sauce to decorate the cake.
