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Old Fashion Donut ✨ Rice Flour🍩

There is no bread in the morning 💦)

Old fashion instead of bread 🍞.

I made 🍩 donut 🤗

Made with rice flour, it is healthy 🩷

Old Fashion Donut 🍩

The surface is crunchy 💕 inside is moist

It's a simple and gentle sweetness ✨😊

~ Ingredients (about 6 pieces) ~

◽ rice flour 120g

◽ sugar 30g

◽ baking powder 1 tsp

◽ egg

◽ Unsalted butter Melted 30g

◽ milk or soy milk tablespoon 1 ~ 2

(Adjusted by the hardness of the dough)

◽ unsweetened yogurt: tablespoon1

(It is OK without it, but it is more moist when added)

◽ oil

◽ powdered sugar, chocolate, etc.

~ How to make ~

⭐ rice flour, sugar, baking powder

and mix well with a whisk.

Mix evenly so that there are no lumps.

⭐ Crack the egg into another bowl and whisk

mix well, add melted butter, milk or soy milk,

add unsweetened yogurt and mix well

Match it.

⭐ flour in a bowl with eggs, butter, milk or

Add soy milk liquid at once and cut with a rubber spatula

Mix it up like this. It's no longer powdery

and mix until the dough comes together.

If the dough does not stick together, milk

or soy milk while adding 1 teaspoon each

Adjust the hardness to the extent that it can be molded.

Be careful not to get too sticky.

⭐ rest the dough: wrap the dough in plastic wrap

wrap it and let it rest in the refrigerator for 30 minutes to 1 hour

I will.

⭐ rested dough into 6 equal parts

Stretch it out with a palm to a length of about 12 cm

Stick the ends together to form a donut shape.

⭐ Old Fashion Distinctive Cracks

To make it easier to get out (wolf's mouth), donut

Around the surface with a bamboo skewer, lightly draw a line

I'll put it on.

⭐ baking sheet slightly smaller than the donut

Place the molded donut on top of the cut

it will be easier to put in oil when frying

I will.

⭐ Put the frying oil in a pan and heat it to 160-170 ℃.

⭐ molded donuts gently with the oven sheet

Put it in the oil.

In the oil, the donut peels off the sheet naturally.

So, take out the sheet.

⭐ one side for 2-3 minutes until golden brown

After frying, turn it over and fry the other side as well

Fry until cooked.

If you put too much at once, the temperature of the oil will drop.

So I'm going to divide them into two or three pieces and fry them.

⭐ oil: Put the fried donuts on the net

Drain the oil well.

⭐ If you like,

Sprinkle with melted chocolate if you like,

It is completed by sprinkling powdered sugar ✨

. +: 。 ヾ (◎ '∀' ◎) ノ 。: +.

The two 👀📷✨ the back of the second piece were a little... because the temperature was not adjusted well 😅

The point is to fry it from the oil as soon as it gets browned and plump ✨

Please take a look at it for a long time

Thank you very much. (*・ω・) * _ _)

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2025/8/1 Edited to

... Read more私が作ってみて「オールドファッションらしいザクザク感」と「断面のしっとり感」を両立するには、揚げ方と生地の固さ調整がいちばん大事だと感じました。 まず断面(中身)のイメージ。米粉だと小麦よりホロッとしやすいので、混ぜすぎないのがコツです。粉っぽさが消えたらすぐ止めると、断面がギュッと詰まりすぎず、しっとりした口当たりになりやすいです。ヨーグルトを入れる場合は、入れたほうが翌日もパサつきにくかったです。 次に「ザクザク」食感。揚げ油の温度が低いと油を吸って重たくなり、高すぎると表面だけ先に色づいて中まで火が通りにくいので、160〜170℃をキープするのが本当に重要でした。私は温度計がないとき、菜箸を入れて細かい泡がシュワシュワ出るくらいを目安にしています(大きい泡がボコボコなら高め)。一度に入れすぎると温度が落ちてザクザク感が弱くなるので、2〜3個ずつが安心です。 オールドファッション特有の割れ目(狼の口)を出したいなら、成形後に表面へぐるっと浅く筋を入れるのに加えて、「生地を冷やしてから揚げる」のが効きました。冷蔵庫で休ませた生地は表面が落ち着くので、油に入れた瞬間に外側が先に固まり、ひび割れが出やすい印象です。オーブンシートに乗せて油へ入れる方法も、形が崩れにくくておすすめ。 最後に仕上げ。網の上でしっかり油切りすると、表面のザクザクが長持ちします。粉糖は粗熱が取れてから、チョコは少し冷めてからかけるとツヤがきれいに出ました。 もし「断面が生っぽい」「表面だけ濃い色」になったら、油温が高すぎるサインかも。次回は10℃下げて、片面2〜3分を目安に“じっくり”揚げると安定しました。