Halloween frosted donuts

1. Put the eggs into a bowl without oil or water.

2. First use an egg beater to break it up, then add fine sugar.

3. Use an egg beater to beat evenly in the same direction.

4. Add coconut paste.

5. Continue to mix well.

6. Sieve in the mixed low gluten flour and baking powder.

7. Use a magnifying eight character drawing to stir evenly.

8. Add melted butter.

9. As shown in the figure.

10. Stir evenly with a scraper.

11. Put the cake batter into a decorative bag.

12. Then squeeze it into the donut mold, about 80% full

13. Preheat the oven to 170 degrees, middle layer, over high and low heat, and bake for about 20 minutes.

14. After cooling down, set aside.

15. Make icing and use chopsticks to break up the egg whites.

16. Pour in powdered sugar.

17. Stir continuously with a silicone spatula until the sugar powder and egg white completely blend, becoming thick.

18. Add white vinegar or lemon juice little by little, while observing the thickness of the summer frosting paste. When lifting the shovel, the dripping frosting should flatten out within a few seconds. That's it.

19. Import the frosting paste into the flower mounting bag. (Divide evenly into 2 parts), drop an appropriate amount of black pigment into one of the flower mounting bags, and pinch with your hands until the pigment is fully mixed with the frosting paste. Use scissors to make a small cut at the flower mounting mouth, the smaller the better.

20. Evenly sprinkle the prepared black icing on top of the donut.

21. Wait for it to solidify properly.

22. Then use white frosting on top of the solidified donut, draw the desired pattern, set and let cool.