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Dans la lune

February 16, 2020

Mochi donuts with glutinous rice flour

Mochi donuts with glutinous rice flour

Print this recipe
Persons
6
Prep Time
1 hour
Cook Time
1 hour
Total Time
2 hours
Mochi donuts with glutinous rice flour

Ingredients

  • 95g bread flour (T65)
  • 30g glutinous rice flour
  • 20g sugar
  • 1.5g fine salt
  • 10g egg yolk
  • 25g milk
  • 45g water
  • 10g unsalted butter
  • 1.3g dry yeast

For the glaze

  • 50g confectioners' sugar
  • dash of salt
  • 2 tsp water

Instructions

  • 1. Add all the dough ingredients in the pan of your bread machine (as per manufacturer instructions). Select dough cycle and press start.
  • 2. When the dough cycle is complete, remove the dough from the machine and place on a floured surface.
  • 3. Punch the dough down and divide it in 6 pieces. Cover it with a dry cloth. Let it rest for about 15min.
  • 4. Shape a piece into a log and roll it up tightly. Roll over the log with your hands to about 20cm long. Then stick together both ends to make a circle. Place on a fitting size parchment or waxed paper. Repeat with the remaining dough pieces.
  • 5. Cover and let rise for 40~60min in a warm place or until the dough has doubled in volume.
  • 6. Heat the oil to about 170℃. When the oil is heated, carefully place the donuts in. Dip 2 to 3 per batch, depending on the size of your fryer or pan.
  • 7. Flip them over as soon as they become golden brown on the underside, at the same time remove the parchment paper and deep-fry until the other side are golden blown. Place onto prepared rack. Repeat with remaining donuts.
  • 8. Make the glaze
  • In a bowl, whisk all of the glaze ingredients together. Microwave for about 30 to 40 sec until they are liquid. Dip each donut (no need to wait for them to cool) into the glaze. Place back onto a rack to let excess glaze drain.
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Bread, Bread & Pizza, Cooking, Cooking Recipe, Danish Pastry, Deep Fried, Mochi, Sweet cooking

June 10, 2018

French cruller

French cruller

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Persons
6
French cruller

Ingredients

  • 40g plain flour / cake flour (T45) - sifted

- Ingredient A -

  • 23g butter
  • 40g water
  • 25g milk
  • 1/2 tsp sugar
  • 1.5 to 2 eggs - beaten

For the sugar glaze

  • 35g confectioners' sugar
  • 1/2 tbsp milk

Instructions

  • 1. Add all ingredients A in a small saucepan and stir them until hot but not boiling (make sure all the butter is melted). Remove from the heat, add the sifted flour all at once and stir quickly with a wooden spoon or spatula until well blended.
  • 2. Lower the heat to medium-low and keep stirring vigorously about 1min. The dough forms a smooth ball.
  • 3. Transfer the dough into a bowl and add beaten egg little by little. Mix well after each time with a wooden spoon or spatula, until the batter is smooth and glossy. If the batter starts to be too loose, then stop and do not add the remaining of the eggs.
  • 4. Fill the mixture in a large pastry bag, fitted with a star shape tip (about 1.2cm across).
  • 5. Cut out several squares of parchment paper (about 7cm x 7cm) and pipe a ring onto each sheet. Heat enough oil in a heavy-bottomed pot, once hot, reduce the heat to medium-low and place one or two crullers at a time, paper side up. When the cruller starts to set you will be able to remove the parchment paper off, using chopsticks.
  • 6. When the cruller turns lightly golden (1~2 min), flip it over and let it fry for another couple of minutes. Transfer on a cooling rack or paper towels to drain excess oil.
  • Make the glaze Pre-heat the oven to 200℃. Mix the confectioners’ sugar and milk in a small cooking pan, and heat until almost boiling. Dip the top of crullers into the sugar glaze and place on a on prepared baking sheet. Bake for about 3min in the oven. Remove from the oven and set on a wire rack to let it cool.
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Cooking, Cooking Recipe, Danish Pastry, Deep Fried, Sweet cooking

April 30, 2018

Mochi donuts – Pon de Rings

Mochi doughnuts - Pon de Rings

Print this recipe
Persons
25
Prep Time
1 hour, 15 minutes
Total Time
1 hour, 15 minutes
Mochi doughnuts - Pon de Rings

Ingredients

For the dough

  • 80g all-purpose flour, or 75g T55 and 5g gluten flour
  • 80g glutinous rice flour
  • 1/4 tsp fine salt
  • 15g white sugar
  • 30g egg
  • 70g milk
  • 15g butter
  • 2.5g instant yeast
  • 60g firm tofu
  • Some powdered sugar to sprinkle over "mochi doughnuts/Pon de rings"

Instructions

  • 1. Add all the dough ingredients in the pan of your bread machine (as per manufacturer instructions). Select dough cycle and press start.
  • 2. When the dough cycle is complete, remove and punch down the dough. Transfer into a small bowl.
  • 3. Add enough oil into a frying-pot on medium-high heat and heat until hot : Stick in a bamboo chopstick, if bubbles appear, it's hot enough. Then reduce the heat to low. Form the dough into about 2cm diameter small balls. Gently add the dough balls a few at a time into the oil. Fry them until golden brown on all sides over medium-low heat.
  • 4. Transfer them on a paper towel to drain excess oil. Place the doughnuts on the plate and sprinkle powdered sugar.

If you want to use a Stand mixer instead of a home bakery machine - this replaces steps 1-2 :

  • In the mixer bowl, add all dough ingredients and mix with a dough hook. Use a spatula to help the dough mix if needed and mix until well incorporated and smooth. It should take about 10 to 12min. Transfer into a small bowl. Cover and let rise in warm, draft-free place until almost doubled in size, about 50 minutes. When done, punch down the dough. Then continue from #3 above.
© 2022 Copyright Dans la lune

2 Comments Filed Under: Bread, Bread & Pizza, Cookies, Cooking, Cooking Recipe, Danish Pastry, Deep Fried, Food Yummy, Mochi, Sweet cooking, Tofu

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