1. First, you need to mix the dough, which can be stirred by a blender or kneaded by hand. Then roll the dough into a 28-degree fermentation box and ferment for 40 minutes, which is almost twice as big.

2. Divide 6 or 9 portions equally, and relax by rolling 15 minutes.

3. Take a dough and roll it into an oval shape, turn it over, roll it up and rub it slightly. Crush one end with a rolling pin and wrap the other end.

4. Dip a little powder on the bottom, put it on a baking tray, and finally ferment in a fermentation box with 33 degrees and 80 humidity for 20 to 30 minutes, less than twice the point.

5. Put the dough into the oil pan heated to about 170 degrees, and when the temperature reaches, the induction cooker will heat it at 300 degrees. Fry one side for about a minute, then turn it over for another minute, observe the coloring, put one fried one on the drain rack to drain the oil, and put it on the baking net to cool it.

6. The chocolate is heated and melted by a small fire. Finally, each doughnut is dipped in half chocolate, decorated with sugar beads, and then frozen in the refrigerator for about 20 minutes.