Dessert
Bear and Froggie Mochi Donuts
1 Std. 15 Min.Für 12Nutri-Score D€€
D
1 Std. 15 Min.
1 Std. 15 Min.Bear and Froggie Mochi Donuts
was Sie brauchen
Zutaten
glutinous rice flourVorräte200 g- all-purpose flourVorräte60 g
- baking powderVorräte6 g
sugarVorräte60 g
saltGewürze2 g
egg (beaten)Milchprodukte1 Stück
milk (warm)Milchprodukte120 ml
butter (melted)Milchprodukte30 g- vanilla extractVorräte5 ml
- white chocolate (melted)Vorräte150 g
- matcha powder (sifted)Vorräte3 g
- cocoa powder (sifted)Vorräte3 g
dark chocolate (melted, for the faces)Vorräte30 g- vegetable oil (for frying)Vorräte1 Liter
pro Portion
Nährwerte
169kcal
- Kohlenhydrate
- 20 g
- Eiweiß
- 2 g
- Fett
- 9 g
was Sie verwenden
Utensilien
Rührschüssel ×2
Schneebesen
Spritzbeutel
Küchenschere
Fritteuse
Schaumlöffel- Kuchengitter
Schritt für Schritt
Zubereitung
- Schritt 1
Mix the dry ingredients
- Whisk the glutinous rice flour, all-purpose flour, baking powder, sugar and salt in a bowl.
- Schritt 2
Make the dough
- Add the egg, warm milk, melted butter and vanilla extract to the dry ingredients.
- Mix until a smooth, slightly sticky dough forms.
- Schritt 3
Shape the donuts
- Transfer the dough to a piping bag and pipe rings onto small squares of baking paper.
- Pipe small balls of dough for the bear ears and frog eyes and place them on the rings.
- Schritt 4
Fry the donuts
- Heat the oil to about 170 °C.
- Fry the donuts with their paper, paper side up, until golden, then remove the paper.
- Flip and fry until evenly golden.
- Schritt 5
Drain and cool
- Lift the donuts out with a slotted spoon and drain on a cooling rack.
- Schritt 6
Color the glaze
- Melt the white chocolate and divide it into three bowls.
- Stir matcha powder into one bowl and cocoa powder into another, leaving the third plain.
- Schritt 7
Decorate
- Dip the donuts into the colored glazes.
- Pipe the eyes, noses and mouths with the melted dark chocolate.
- Let the glaze set before serving.