Mochi Donuts (Sakura & Strawberry Flavors)
"Recently, I've been so obsessed with making sakura???? and strawberry????-flavored mochi donuts, and they've become my go-to dessert during the weekend. These lovely donut rings, resembling pink flowers, boast a unique texture that combines chewy mochi with airy donuts. Surprisingly, making mochi donuts is way less complicated compared to traditional mochi or donut recipes. There's no need for kneading or proofing. Instead, you'll just mix the dry and wet ingredients, then pipe the dough into small circles, forming..."
INGREDIENTS
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240 g cake flour ((1½ cup))
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160 g glutinous rice flour ((1⅓ cup))
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80 g granulated sugar ((⅓ cup + 1 tbsp))
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4 g baking powder ((1 tsp))
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10 g sakura powder
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200 g silken tofu
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2 large eggs ((Evenly beaten))
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6 tbsp water
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vegetable oil ((for deep frying))
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120 g powdered sugar ((1 cup))
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30 g milk ((2½ tbsp; Can also use oat milk, soy milk, coconut milk ...))
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5 g sakura powder
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