The viral MOCHI DONUTS!
Donat
Matcha Mochi Donuts
Bahan
Mochi:
Buat filling gw pake resep diplomat ini yah, tp pastry creamnya gw kasi 5 gr matcha bubuk:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Buat pastry cream terlebih dahulu dengan menambahkan 5 gr matcha bubuk, lalu dinginkan sampai benar-benar dingin.
- Campur tepung ketan, maizena, gula, garam, dan vanila di dalam wadah.
- Tuang susu cair, aduk sampai larut, lalu saring adonannya.
- Tutup wadah dan kukus 30 sampai 40 menit sampai matang.
- Di wadah mixer, campur tepung protein tinggi dengan ragi instan, lalu tambahkan gula, susu bubuk, dan garam.
- Masukkan telur dan susu cair dingin, lalu aduk sampai menyatu.
- Tambahkan mentega tawar suhu ruang dan uleni 8 sampai 10 menit sampai adonan kalis dan elastis.
- Bulatkan adonan, tutup, lalu istirahatkan 30 menit.
- Masukkan mentega ke mochi yang masih panas dan aduk sampai mulai tercampur.
- Pindahkan mochi ke silpat dan uleni sampai licin, kenyal, dan elastis.
- Bagi adonan roti 36 gram per potong, bulatkan, lalu istirahatkan 15 menit.
- Pipihkan tiap bulatan untuk membuang anginnya, bulatkan kembali sampai rapat, lalu taruh di atas baking paper.
- Istirahatkan adonan 30 sampai 40 menit sampai mengembang.
- Goreng donat di api kecil 2,5 sampai 3 menit per sisi, lalu tiriskan.
- Kocok whipping cream dingin sampai kental.
- Lembutkan pastry cream matcha sampai halus, lalu campurkan whipping cream dalam dua tahap.
- Pindahkan diplomat cream ke plastik segitiga, bolongi donat yang sudah dingin, lalu isi sampai penuh.
- Bagi mochi 55 sampai 60 gram per potong dan bulatkan dengan tangan yang diberi minyak sampai mulus.
- Taburi mochi dengan maizena sangrai lalu gilas tipis mengikuti ukuran donat.
- Bungkus tiap donat dengan lembaran mochi, cubit kelebihannya, lalu gunting sampai rapi.
- Taburi bagian bawahnya dengan maizena, lalu balik dan sajikan.
Ingredients
Mochi:
For the filling I use this diplomat cream recipe, but I add 5 g matcha powder to the pastry cream:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Make the pastry cream ahead of time with 5 g matcha powder added, then chill it until completely cold.
- Mix the glutinous rice flour, cornstarch, sugar, salt, and vanilla together in a bowl.
- Pour in the liquid milk, stir until fully dissolved, then strain the batter.
- Cover the bowl and steam for 30 to 40 minutes until cooked.
- In a mixer bowl, combine the bread flour with the instant yeast, then add the sugar, milk powder, and salt.
- Add the egg and the cold milk, then mix until it comes together.
- Add the room temperature unsalted butter and knead for 8 to 10 minutes until the dough is smooth and elastic.
- Round the dough, cover it, then rest for 30 minutes.
- Add the butter to the still hot steamed mochi and stir until it starts to combine.
- Move the mochi onto a silicone mat and knead until smooth, chewy, and elastic.
- Divide the bread dough into 36 g pieces, round them, then rest for 15 minutes.
- Flatten each ball to press out the air, reshape it into a tight round, then place it on baking paper.
- Rest the shaped dough for 30 to 40 minutes until puffy.
- Fry the donuts over low heat for 2.5 to 3 minutes per side, then drain.
- Whip the cold whipping cream until thick.
- Loosen the matcha pastry cream until smooth, then fold in the whipped cream in two additions.
- Transfer the diplomat cream to a piping bag, poke a hole in each cooled donut, then fill until plump.
- Divide the mochi into 55 to 60 g pieces and roll each into a smooth ball with lightly oiled hands.
- Dust the mochi with roasted cornstarch, then roll it out thin to match the size of the donut.
- Wrap each donut with a mochi sheet, pinch off the excess, then trim it neatly.
- Dust the bottom with cornstarch, then flip it over and serve.
Mode Masak
Donat
Matcha Mochi Donuts
The viral MOCHI DONUTS!
The viral MOCHI DONUTS!
Bahan
Mochi:
Buat filling gw pake resep diplomat ini yah, tp pastry creamnya gw kasi 5 gr matcha bubuk:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Buat pastry cream terlebih dahulu dengan menambahkan 5 gr matcha bubuk, lalu dinginkan sampai benar-benar dingin.
- Campur tepung ketan, maizena, gula, garam, dan vanila di dalam wadah.
- Tuang susu cair, aduk sampai larut, lalu saring adonannya.
- Tutup wadah dan kukus 30 sampai 40 menit sampai matang.
- Di wadah mixer, campur tepung protein tinggi dengan ragi instan, lalu tambahkan gula, susu bubuk, dan garam.
- Masukkan telur dan susu cair dingin, lalu aduk sampai menyatu.
- Tambahkan mentega tawar suhu ruang dan uleni 8 sampai 10 menit sampai adonan kalis dan elastis.
- Bulatkan adonan, tutup, lalu istirahatkan 30 menit.
- Masukkan mentega ke mochi yang masih panas dan aduk sampai mulai tercampur.
- Pindahkan mochi ke silpat dan uleni sampai licin, kenyal, dan elastis.
- Bagi adonan roti 36 gram per potong, bulatkan, lalu istirahatkan 15 menit.
- Pipihkan tiap bulatan untuk membuang anginnya, bulatkan kembali sampai rapat, lalu taruh di atas baking paper.
- Istirahatkan adonan 30 sampai 40 menit sampai mengembang.
- Goreng donat di api kecil 2,5 sampai 3 menit per sisi, lalu tiriskan.
- Kocok whipping cream dingin sampai kental.
- Lembutkan pastry cream matcha sampai halus, lalu campurkan whipping cream dalam dua tahap.
- Pindahkan diplomat cream ke plastik segitiga, bolongi donat yang sudah dingin, lalu isi sampai penuh.
- Bagi mochi 55 sampai 60 gram per potong dan bulatkan dengan tangan yang diberi minyak sampai mulus.
- Taburi mochi dengan maizena sangrai lalu gilas tipis mengikuti ukuran donat.
- Bungkus tiap donat dengan lembaran mochi, cubit kelebihannya, lalu gunting sampai rapi.
- Taburi bagian bawahnya dengan maizena, lalu balik dan sajikan.
Ingredients
Mochi:
For the filling I use this diplomat cream recipe, but I add 5 g matcha powder to the pastry cream:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Make the pastry cream ahead of time with 5 g matcha powder added, then chill it until completely cold.
- Mix the glutinous rice flour, cornstarch, sugar, salt, and vanilla together in a bowl.
- Pour in the liquid milk, stir until fully dissolved, then strain the batter.
- Cover the bowl and steam for 30 to 40 minutes until cooked.
- In a mixer bowl, combine the bread flour with the instant yeast, then add the sugar, milk powder, and salt.
- Add the egg and the cold milk, then mix until it comes together.
- Add the room temperature unsalted butter and knead for 8 to 10 minutes until the dough is smooth and elastic.
- Round the dough, cover it, then rest for 30 minutes.
- Add the butter to the still hot steamed mochi and stir until it starts to combine.
- Move the mochi onto a silicone mat and knead until smooth, chewy, and elastic.
- Divide the bread dough into 36 g pieces, round them, then rest for 15 minutes.
- Flatten each ball to press out the air, reshape it into a tight round, then place it on baking paper.
- Rest the shaped dough for 30 to 40 minutes until puffy.
- Fry the donuts over low heat for 2.5 to 3 minutes per side, then drain.
- Whip the cold whipping cream until thick.
- Loosen the matcha pastry cream until smooth, then fold in the whipped cream in two additions.
- Transfer the diplomat cream to a piping bag, poke a hole in each cooled donut, then fill until plump.
- Divide the mochi into 55 to 60 g pieces and roll each into a smooth ball with lightly oiled hands.
- Dust the mochi with roasted cornstarch, then roll it out thin to match the size of the donut.
- Wrap each donut with a mochi sheet, pinch off the excess, then trim it neatly.
- Dust the bottom with cornstarch, then flip it over and serve.
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