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'Donuts? wind

▽ recipe is here ▽

\ Healthy! I'mdonuts? style donut 🍩 /

@ haru _ dietgohan ← The secret to losing 9kg just by improving food

Registered dietitian Haruga diet recipe that lost 9kg just by improving diet

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People who want to eat snacks and lose weight,

Eat this 💖

Huh!?

Did you know that you can make I'mdonuts? at home!?

And no fermentation!! Gluten free!!

Don't line up. Don't get fat.

But fluffy 🥰

I'mdonuts? A recipe that I, an otaku, seriously came up with!

Every time I go on a trip, I buy a lot,

When I come back to myself, I feel guilty many times 😭😭

So I thought of this healthy recipe!

I didn't use any flour or butter 😳

[Ingredients] About 4 pieces

▷ Fabric

Pumpkin (40g after heating without skin)

・ Silken tofu 60g

1 egg (divided into egg white and egg yolk)

・ Rice flour 85g

· Baking powder 7g

· Cane sugar 15 g

Soy milk tablespoon 2

・ 1 teaspoon rice oil

・ A pinch of salt

▷ Custard cream

Soy milk 100g

・ 1 egg yolk

・ 2 teaspoons of cane sugar

・ Soy milk 50ml

・ If you have vanilla essence

▷ Chocolate cream

・ 20g high cacao chocolate

Yogurt 60 g

· Honey 20g

I'm making double the amount in the video.

[How to make]

▷ Fabric

① Rentine the pumpkin and put it in a blender or crush it with a spatula.

② Egg whites Add half of the acne sugar and whisk for about 7 minutes to make meringue.

③ Add silken tofu, half of cane sugar, soy milk, rice oil and salt and mix until smooth.

Put the pumpkin → rice flour → baking powder in the order of ④ ③ and mix well.

Divide the meringue into 3 portions and mix gently.

⑥ Heat the rice oil to 170 ℃, add the dough for 30 seconds and do not touch it. Then, turn it over and fry for about 2 and a half minutes. When the dough is cooked, it is complete.

It's delicious if you dress it up with powdered sugar or add cream.

▷ Custard cream

Mix all the ingredients, heat at 600w for 1 minute, and cool in the refrigerator.

▷ Chocolate cream

Lentin the high cacao chocolate and melt it, then mix honey and yogurt.

◇ You can easily make a hole in the dough with a thick straw and put cream in a squeezer!

☆ Registered dietitian point ☝

✅ rice 🌾

Gluten-free and digestible 🤭

It is easy to suppress the sudden rise in blood sugar!

✅ Tofu

Even without butter or fresh cream, you can get a chewy texture! You can eat protein firmly and be hungry ◎

✅ pumpkin 🎃

I used pumpkins, the real thrill of I'mdonuts at Honke Respect 🔥

Rich in β-carotene and strong antioxidant support!

- - - - - - - - - - - - - -

Once you know this, you don't have to line up anymore.

I'mdonuts? Isn't it too great to be able to make it at home? 😭✨

Freshly fried is honestly the most delicious 😋

"Diet = Sweet food NG"

I'm done with that. 👍

Save and make 💛🤭

In this account, registered dietitian Haruga will send out how to lose -9 kg just by improving diet 🙌

Follow along

Let's keep a lean body while eating snacks ✨

Gluten free donut? I'm donut. Diet Snacks # donut

2/22 Edited to

... Read more「アイムドーナツ風 作り方」で調べている人向けに、私が作ってみて“ここを押さえると失敗しにくい”と感じたポイントを追記します。 まず結論、ふわもち感の鍵は「メレンゲの状態」と「混ぜ方」でした。卵白はしっかり7分くらい泡立てて、ツヤが出て角が立つ“固め寄り”に。ここがゆるいと、生地が重くなって揚げても膨らみにくく、食感が詰まりがちでした。逆に泡立てすぎてボソボソになったら、少しだけ卵白を足すか、最初からやり直した方がきれいに仕上がります。 次に、生地の混ぜ方。豆腐+豆乳+米油のベースは「なめらかになるまで」先に混ぜ切るのが大事。豆腐の粒が残ると揚げムラが出やすく、口当たりも粗くなります。その後、かぼちゃ→米粉→ベーキングパウダーの順で混ぜてから、メレンゲを3回に分けて“さっくり”。私はゴムベラで底から返して、白い筋が少し残るくらいで止めるとふわっとしました。 揚げのコツは温度管理。170℃目安ですが、家庭だと下がりやすいので、私は小さめの鍋で油量を確保しています。生地を落としたら最初の30秒は触らない(表面が固まるのを待つ)と、形が崩れにくかったです。焦げやすい場合は165℃くらいにして、時間を少し延ばすと安定しました。 「中のクリームをきれいに入れたい」場合は、太めのストローで穴を開けてから絞り袋が便利。豆乳カスタードはレンジ加熱後に一度よく混ぜ、再度10〜20秒ずつ加熱して“とろみを調整”するとダマが出にくいです。ヨーグルトチョコは水分が多いヨーグルトだとゆるくなるので、できれば水切りヨーグルトかギリシャヨーグルトが使いやすかったです。 最後に保存。揚げたてが一番おいしいのは本当にそうで、時間が経つと表面がしっとり寄りになります。私は翌日に食べる分は、クリームを入れずに冷凍→食べる前に軽くトースターで温めてから粉糖&クリームで仕上げると、ふわもち感が戻りました。 発酵なし・グルテンフリーでここまで“アイムドーナツっぽさ”が出るのは感動だったので、検索でたどり着いた方もぜひ一度試してみてください。

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