![]() After 30 seconds, use a tong to carefully remove the parchment papers and continue to fry for an additional minute. When the oil is ready, gently place 2 to 3 donuts into the oil with the parchment paper still attached. The oil should sizzle when testing with a drop of dough.įry your donuts. Slowly preheat the oil until roughly 350☏. Pour the vegetable oil into a dutch oven or deep saucepan. Repeat this step until all your donuts are shaped and there is no more dough. ![]() Pip your dough into the shape of a ringed donut, one dot at a time. With scissors, cut the end to create a medium-sized tip. Fill your dough into a piping bag or large plastic storage bag. This will help your paper to not slide when you are shaping your donuts. Lay out your parchment squares on your workspace and place a small dot of dough on the back of each piece. Cut a piece of parchment paper into 3 square inch pieces. In a large bowl, mix together the mochiko flour, tapioca starch, baking powder, salt, and granulated sugar.Īdd your wet ingredients. I like to use Bob’s Red Mill tapioca flour/starch.
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