[method]
1. Put all the powder materials in the batter material into the sieve and pour them into the mixing tank together with other remaining batter materials, stir at medium speed until they form a dough, and occasionally scrape the sticky powder on the steel wall. After the mixture was continuously stirred until the batter was uniform, the batter was taken out with a spatula, and then wrapped in a wrap film and allowed to stand for about 20 minutes.
2. Take the batter which is relaxed in the method 2 and take it into a dough of about 1 to 1.5 cm thick with a lever stick. Then wrap it in a plastic wrap and let it sit for about 10 minutes. Let the dough 5 relax the dough with a donut model. Press out the circle shape, brush a little flour on the surface, drain it on the flat plate and relax.
3. Pour an appropriate amount of oil into the frying pan and heat to 180 °C. Scrape the donut dough of the method 2 with a spatula. Stir in the oil pan until it is soft and swell. Drain the oil and let it cool.
4. The bitter sweet chocolate and the white chocolate are respectively heated to about 50 ° C in a water-heating manner to be melted into a liquid state, and the white chocolate is placed in a squeeze bag of a small mouth.
5. Put the doughnuts fried in Practice 3 into the bitter sweet chocolate melted in Practice 4, slightly flip the surface to completely stain it, remove it and let the chocolate solidify, and finally squeeze the white chocolate of Practice 4.