Main ingredients: 2 eggs, 50g sugar, 100g low-gluten flour, 3g baking powder, 1g salt, a small amount of butter, 60g corn oil, appropriate amounts of chocolate of various colors, appropriate amounts of various sugar beads.

1. Mix two eggs and white sugar.

2. Beat the eggs evenly with a manual whisk, no need to beat.

3. Mix 100 grams of low-gluten flour and 3 grams of baking powder and sift into the egg mixture.

4. Mix the egg liquid and flour evenly, then add 60 grams of corn oil and stir evenly.

5. Finally add a little salt and mix evenly with a spatula.

6. Pour into the heart-shaped silicone measuring cup.

7. Or put it into a piping bag.

8. Grease the donut mold with a layer of softened butter.

9. Pour the batter into the mold until it is 70-80% full, no more than 80%.

Bake in the preheated oven at about 160 degrees for about 18 minutes.

10. After taking it out of the oven, shake it a few times, let it cool slightly, turn it upside down and shake it once to release it from the mold.

11. After unmoulding, dry on a drying net and prepare the chocolate.

12. Boil a small amount of water in a pot to about 40-50 degrees. Place the chocolate in a small bowl and it will gradually melt.

Be careful not to boil the water, as long as it is not hot to the touch.

Just melt the chocolate into a liquid.

13. Dip the donuts in the liquid chocolate and take them out. Don’t dip them all at once. Decorate them with sugar beads as soon as you dip two of them, otherwise they will solidify quickly!

14. Sprinkle various sugar beads on top and it’s done.