1. Preparation of raw materials: 250g of high-gluten flour, 50g of low-gluten flour, 3g of dry yeast, 20g of unsalted butter, 30ml of pure milk160ml, 30g of egg liquid, 30g of white sugar, 2g of salt, appropriate amount of dark chocolate, appropriate amount of white chocolate, appropriate amount of pearl colored sugar and appropriate amount of almond slices.

2. Weigh all the materials except butter and pour them into the inner barrel of the bread maker.

3. Select the dough fermentation working document and dough. After 20 minutes, put the butter in and continue kneading the dough.

4. Check whether the dough has reached the swelling stage. Fermented for the first time to twice the original size. Take out the dough, gently squeeze the dough to remove bubbles and knead it into a circle.

5. Roll the dough into a dough sheet with a thickness of about 1- 1.5 cm with a rolling pin, press it into a doughnut shape with a doughnut model, and brush a little flour on the dough sheet.

6. shovel it on the baking tray with a shovel and put it in the oven for final fermentation. Ferment to 80% and take out.

7. Heat the right amount of oil in the pot, fry the bagel until golden brown, and remove the oil control.

8. Melt the dark chocolate and the white chocolate into juice separately and pour them on the cold donuts. Decorate almond slices and colored beads according to personal preference until chocolate is solidified and ready to eat.