Dessert
Bear and Froggie Mochi Donuts
1 h 15Pour 12Nutri-Score D€€
D
1 h 15
1 h 15Bear and Froggie Mochi Donuts
ce qu’il vous faut
Ingrédients
glutinous rice flourÉpicerie200 g- all-purpose flourÉpicerie60 g
- baking powderÉpicerie6 g
sugarÉpicerie60 g
saltÉpices2 g
egg (beaten)Produits laitiers1 morceau
milk (warm)Produits laitiers120 ml
butter (melted)Produits laitiers30 g- vanilla extractÉpicerie5 ml
- white chocolate (melted)Épicerie150 g
- matcha powder (sifted)Épicerie3 g
- cocoa powder (sifted)Épicerie3 g
dark chocolate (melted, for the faces)Épicerie30 g- vegetable oil (for frying)Épicerie1 litre
par portion
Nutrition
169kcal
- Glucides
- 20 g
- Protéines
- 2 g
- Lipides
- 9 g
ce que vous utiliserez
Ustensiles
Saladier ×2
Fouet
Poche à douille
Ciseaux de cuisine
Friteuse
Écumoire- Grille de refroidissement
pas à pas
Préparation
- Étape 1
Mix the dry ingredients
- Whisk the glutinous rice flour, all-purpose flour, baking powder, sugar and salt in a bowl.
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 5
Drain and cool
- Lift the donuts out with a slotted spoon and drain on a cooling rack.
- Étape 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.
- Étape 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.