![]() Place on a baking rack to dry and harden. (Gradually add 1 tablespoon more milk if needed.) If the glaze is still too thick (it should run leisurely from a spoon), add more milk a teaspoon at a time to reach the desired consistency.ĭip the top of each doughnut in the glaze and then into the sprinkles if using. When it boils, remove the mixture from the stove and add the dry ingredients. Be sure to stir a little so that the salt and sugar dissolve well. Bring the milk, sugar, butter, and salt to a boil in a medium saucepan. Whisk in the lemon juice, vanilla and 3 tablespoons of the milk to make a smooth, thick glaze. In a small bowl, whisk the sweet rice flour and tapioca starch well. Let cool completely before glazing.įor the glaze: Whisk the confectioners' sugar and matcha in a small bowl to combine. Continue to fry until cooked, 5 to 6 minutes total per batch. Let fry about 30 seconds, then remove the papers and discard. To fry, slide the doughnuts, still on the paper, into the hot oil in batches of 4. Meanwhile, heat about 2 inches of oil in a large Dutch oven to 340 degrees F. ![]() Repeat with the remaining circles to get about 12 doughnuts. Group 6 dough rounds on a piece of parchment in the shape of a circle, with the pieces touching and a hole in the middle. Roll the dough to a scant 1/2 inch and cut as many circles as you can with a 1 1/4-inch ring cutter. Mochi donuts consists of sticky flour either tapioca flour or rice flour that gives it the chewy glutenous consistency. Cut 12 (4-by-4-inch) squares of parchment. Knead until soft and smooth (almost like Play-Doh). Review of Control (Mochi Donut Recipe): This basic mochi donut is ridiculously easy to make (just mix and bake). Bake in a 350F preheated oven for about 15-18 minutes (about 20-22 minutes for silicone donut pan). (The dough will not clean the sides of the bowl and be slightly sticky to the touch.)ĭust your work surface with rice flour and empty the dough onto the counter. Spoon or pour into a well-greased donut pan (fill to 3/4 full). Mix on high speed until very smooth, 1 to 2 minutes. Scrape in all of the starter and mix until the dough comes together. Add to the mixer bowl and beat on medium to combine. Take each doughnuts and coat it in cinnamon sugar. Once the doughnuts are fried, remove it and drain on some paper towel. Mix together sugar and cinnamon powder together. Whisk together the milk, butter, vanilla and egg in a spouted measuring cup. Drop the balls into the oil and mix it gently using a wooden spoon so the doughnuts don't stick in the bottom or to each other. Mix with the paddle attachment on low just to combine. Set aside to cool slightly.įor the doughnuts: Combine the rice flour, granulated sugar, matcha powder, baking powder and salt in the bowl of an electric mixer. The mixture should now be very sticky (it will pull like a rubber band when stretched upwards with a spoon) and have gone from white to translucent. Microwave for 20 seconds and stir (the mixture will be very thick). Fry for a few minutes on each side until the donuts are puffed up and golden brown.For the starter: Mix the rice flour and milk in a small microwave-safe bowl until smooth.Without crowding the pot,carefully drop few donuts into the oil,which will sink to the bottom for the first 30 seconds and float back again.Add canola oil into a frying-pot to reach 1½ inch deep and set on medium high heat to bring the oil to 330 /165 C,the turn the heat down to medium low.Gather again the dough,roll it and cut as many donuts as you can again. With a well-floured cutter, cut as many donuts as you can. Sprinkle just enough sticky rice flour onto the dough to prevent sticking,then roll into ½ inch (1.3 cm) thick. ![]() Scrape the dough onto a surface that’s dusted with sticky rice flour.Start with adding 2 tablespoons of cold milk into each bowl. ![]() Add 1 tablespoon of dragon fruit powder to one bowl and 1 tablespoon of blue matcha powder to the second bowl. The dough will be wet and sticky, but you should be able to touch it without it glued to your finger. Divide the powdered sugar into two separate bowls, one for each color. Add the cooled starter dough and knead the mixture on low until everything is comes roughly together,then increase the speed to medium and knead until the starter dough has completely blended into the mixture.
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