GLUTEN FREE! Mochi donuts!
Mochi
Gluten-Free Mochi Doughnuts
Bahan
Adonan:
Chocolate glaze:
Cara Membuat
- Untuk biang mochi, campurkan 35 gr tepung ketan dengan 35 gr susu cair lalu aduk sampai rata.
- Kukus adonan biang selama 5 menit dengan api sedang kecil, lalu angkat dan tunggu sampai tidak panas lagi.
- Campur 225 gr tepung ketan dengan 45 gr gula halus, 1 sdt baking powder, 2 cubit garam, dan 1/2 sdt vanilla, lalu aduk sampai rata.
- Masukkan biang mochi tadi dan 1 butir telur, lalu aduk asal tercampur.
- Tambahkan 35 gr mentega tawar yang sudah dicairkan lalu aduk kembali.
- Tuang 110 sampai 115 gr susu cair sedikit demi sedikit sambil diuleni dengan tangan sampai adonan halus dan bisa dibentuk.
- Timbang adonan 10 gram per bola, bulatkan, lalu susun 7 bola saling menempel membentuk cincin di atas kertas anti lengket.
- Tutup adonan yang menunggu giliran dengan plastik atau kain supaya tidak kering.
- Panaskan minyak, lalu masukkan donat bersama kertasnya dan goreng dengan api sedang cenderung kecil.
- Angkat kertasnya setelah donat terlepas.
- Goreng sekitar 3,5 sampai 4 menit lalu balik dan goreng sisi lainnya sampai warnanya rata.
- Angkat dan tiriskan donatnya.
- Untuk glaze, potong kecil 100 gr dark chocolate lalu campurkan dengan 100 gr whipping cream cair.
- Panaskan sedikit demi sedikit di microwave sampai coklat meleleh, lalu aduk sampai licin.
- Tunggu sampai glaze tidak panas lagi, lalu celupkan permukaan donat sambil diangkat-angkat supaya sisa coklat turun, dan putar untuk merapikan.
Ingredients
Dough:
Chocolate glaze:
Steps
- For the mochi starter, mix 35 g glutinous rice flour with 35 g liquid milk until combined.
- Steam the starter for 5 minutes over medium-low heat, then take it out and wait until it is no longer hot.
- Mix 225 g glutinous rice flour with 45 g icing sugar, 1 tsp baking powder, 2 pinches of salt and 1/2 tsp vanilla until combined.
- Add the mochi starter and 1 egg, then stir roughly to combine.
- Add 35 g melted unsalted butter and stir again.
- Pour in 110 to 115 g liquid milk a little at a time while kneading by hand until the dough is smooth and can be shaped.
- Weigh 10 gram portions, roll them into balls, then arrange 7 balls touching each other in a ring on non-stick paper.
- Cover the dough that is waiting with plastic or a cloth so it does not dry out.
- Heat the oil, then lower the doughnuts in along with their paper and fry over medium-low heat.
- Remove the paper once the doughnuts come free.
- Fry for about 3.5 to 4 minutes, then flip and fry the other side until evenly coloured.
- Lift out and drain the doughnuts.
- For the glaze, chop 100 g dark chocolate small, then combine it with 100 g liquid whipping cream.
- Heat it in the microwave in short bursts until the chocolate melts, then stir until smooth.
- Wait until the glaze is no longer hot, then dip the tops of the doughnuts, lifting them up and down so the excess drips off, and twist to finish neatly.
Cook Mode
GLUTEN FREE! Mochi donuts!
GLUTEN FREE! Mochi donuts!
Bahan
Adonan:
Chocolate glaze:
Cara Membuat
- Untuk biang mochi, campurkan 35 gr tepung ketan dengan 35 gr susu cair lalu aduk sampai rata.
- Kukus adonan biang selama 5 menit dengan api sedang kecil, lalu angkat dan tunggu sampai tidak panas lagi.
- Campur 225 gr tepung ketan dengan 45 gr gula halus, 1 sdt baking powder, 2 cubit garam, dan 1/2 sdt vanilla, lalu aduk sampai rata.
- Masukkan biang mochi tadi dan 1 butir telur, lalu aduk asal tercampur.
- Tambahkan 35 gr mentega tawar yang sudah dicairkan lalu aduk kembali.
- Tuang 110 sampai 115 gr susu cair sedikit demi sedikit sambil diuleni dengan tangan sampai adonan halus dan bisa dibentuk.
- Timbang adonan 10 gram per bola, bulatkan, lalu susun 7 bola saling menempel membentuk cincin di atas kertas anti lengket.
- Tutup adonan yang menunggu giliran dengan plastik atau kain supaya tidak kering.
- Panaskan minyak, lalu masukkan donat bersama kertasnya dan goreng dengan api sedang cenderung kecil.
- Angkat kertasnya setelah donat terlepas.
- Goreng sekitar 3,5 sampai 4 menit lalu balik dan goreng sisi lainnya sampai warnanya rata.
- Angkat dan tiriskan donatnya.
- Untuk glaze, potong kecil 100 gr dark chocolate lalu campurkan dengan 100 gr whipping cream cair.
- Panaskan sedikit demi sedikit di microwave sampai coklat meleleh, lalu aduk sampai licin.
- Tunggu sampai glaze tidak panas lagi, lalu celupkan permukaan donat sambil diangkat-angkat supaya sisa coklat turun, dan putar untuk merapikan.
Ingredients
Dough:
Chocolate glaze:
Steps
- For the mochi starter, mix 35 g glutinous rice flour with 35 g liquid milk until combined.
- Steam the starter for 5 minutes over medium-low heat, then take it out and wait until it is no longer hot.
- Mix 225 g glutinous rice flour with 45 g icing sugar, 1 tsp baking powder, 2 pinches of salt and 1/2 tsp vanilla until combined.
- Add the mochi starter and 1 egg, then stir roughly to combine.
- Add 35 g melted unsalted butter and stir again.
- Pour in 110 to 115 g liquid milk a little at a time while kneading by hand until the dough is smooth and can be shaped.
- Weigh 10 gram portions, roll them into balls, then arrange 7 balls touching each other in a ring on non-stick paper.
- Cover the dough that is waiting with plastic or a cloth so it does not dry out.
- Heat the oil, then lower the doughnuts in along with their paper and fry over medium-low heat.
- Remove the paper once the doughnuts come free.
- Fry for about 3.5 to 4 minutes, then flip and fry the other side until evenly coloured.
- Lift out and drain the doughnuts.
- For the glaze, chop 100 g dark chocolate small, then combine it with 100 g liquid whipping cream.
- Heat it in the microwave in short bursts until the chocolate melts, then stir until smooth.
- Wait until the glaze is no longer hot, then dip the tops of the doughnuts, lifting them up and down so the excess drips off, and twist to finish neatly.
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