12/28/2022 0 Comments Mochi donuts recipe![]() ![]() “I wanted something similar in texture, but much easier and more home-kitchen-friendly.” The most ubiquitous green-labeled bag from Erawan is easily found at Asian markets for one or two dollars. ![]() Mandy Lee, who developed a sugar-glazed mochi doughnut recipe for her blog Lady and Pups, explains her creation, which we have adapted below. Mister Donut, Japan’s largest doughnut chain, sells similarly springy-textured doughnuts most recognizably in the form of pon de rings-a connected wreath of dough balls-but adds tapioca flour (the main ingredient of boba) instead of glutinous rice flour. It works the same with doughnuts, that tender chewiness working in tandem with the dough’s light airiness. Specifically, glutinous rice flour-the type that gives butter mochi and sticky rice cakes like nian gao their classic bounce. The successful formula lies in the flour. But the underdog, mochi doughnuts, have a trademark delicate chew unlike anything you’ll find at Krispy Kreme or Dunkin’ Donuts. The airy, slightly bready insides of a glazed yeast doughnut welcome oozy fillings of cream and jelly, while a cake doughnut’s crisp outer layer encases a sweet, dense crumb inside. The doughnut debate often pits cake against yeast. Mochi doughnuts add some bounce to your bite. This simple trick will yield the highest rise in the donuts.Forget cake doughnuts and yeast doughnuts. When cutting the donuts, push down and resist the temptation to twist. Simply clip on the side of a dutch oven to easily gauge the temperature. Dust the cutting board, rolling pin, and biscuit cutters with glutinous rice flour as well.
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