Paleo Cacao Applesauce Mochi Donuts In this recipe, I substituted the 1/2 cup mochiko flour with 1/2 cup of tapioca starch and then added 1 Tablespoon of cacao powder (or cocoa powder). In a bowl, add the icing sugar and water and mix until well-combined and runny. Bake in a 350F preheated oven for about 15-18 minutes (about 20-22 minutes for silicone donut pan).Add in four doughnuts at a time and cook for three to four minutes until golden brown.Heat the oil in the wok to about 165C and turn the heat down to medium/low.Then add the milk, egg and butter (softened in the microwave first for 20-30 seconds) and mix with an electric hand mixer or stand mixer (with dough hooks attachments) until the dough comes together. Either doughnut balls or regular shapes will work. Directions Combine the dry ingredients into a bowl. Cut out the doughnuts with a circular cookie cutter.Dust the workspace with some glutinous rice flour and roll the dough until about half an inch thick. Once the dough is combined and smooth to the touch, cover with cling film and set aside for 30 minutes. Next, gradually add in the coconut milk and mix the ingredients together.In a mixing bowl, add the margarine and egg to the dry mixture and combine. Baked Donuts 3/4 Cup Mochiko flour 1 Tbsp Coconut flour 1/2 cup White sugar 1/4 tsp Salt 1/2 tsp Baking soda 2 Eggs 2 Tbsp Melted butter cooled 1 1/2.In a small saucepan, heat up the coconut milk and set aside.I wait about 30 seconds for the donuts to release the parchment paper and then fish out the paper with tongs. Carefully lift the parchment paper to transfer the donut and lower it to the oil and gently push the donut so it’s submerged.
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