When looking up recipes I never click on the “fast and easy” or content creator stuff because judging from the dough I know it won’t taste that good. It’s so hard to find actual good replicas of recipes. I had to go through a lot of videos to find this. If you look at the dough for most mochi donut chains it’s really sticky not dry. Most recipes I’ve tried were all a fail in taste and texture. Super dense, dry, and stale tasting. You really know what you’re doing and you even backed up it with the chemistry. I can not wait to try this
I just tried it, it really works. I used a smaller egg and had to add 2tbsp of flour, but it came out very light and chewy, with uniform crumb.@@dvdgalutube
Thanks you soooo much! After years of missing Mister Donut's donuts I finally found the recipe that has the right texture! I'm so happy you posted this, you have no idea! The dough is definitely in my top-3 of the "hardest to work with" doughs, but it's so worth it, I'll make it again someday!
I tried it! Exact same texture as Mr. Donuts'. Thank you! I cannot confirm if it stays soft the next day, cos the double batch i made were gone the same day. Wiped out by only 3 people. Subscribed!!
i typed out the instructions for myself, and I might as well send it here. let me know if I'm missing anything. Prepare rising bowl by putting oil into a medium bowl and covering evenly. Also have box of plastic wrap ready to go Mix dry ingredients (tapioca flour, all purpose flour, sugar, salt, and yeast) together Before adding wet ingredients/kneading, make sure to have butter ready Add wet ingredients and mix until combined (not with a whisk) Take out of bowl and knead, stretching forward and folding back, being careful to not press too hard. Keep kneading until you can push a bit on the edges and it stretches back (go watch the video, it’s a little more than what they did) Put butter onto the dough to slow gluten formation, fold a layer of dough on the butter, and knead in the same motion. Knead until it looks thoroughly mixed and shiny. Try the windowpane test where you stretch a small part of the dough and see if you can make it thin enough for light to pass through before it tears. Gather dough, put into prepared rising bowl, flip to cover all sides with oil, and let bulk ferment for about 45 min or until it doubles in size (varies with room temp) While rising, prepare 8 parchment paper squares When done rising, lightly flour work surface and hands, then transfer dough to surface. Fold dough in half over itself, and press down to release any air bubbles. Fold into a log shape for easier division, then cut into 8 pieces. Each should weigh around 60-61g. Shape into balls. Use a little flour if needed Divide a ball into 8 equal parts. Each should weigh about 7-8g. Shape into balls and put onto parchment and arrange into a ring. Make sure they stick to each other, using water if necessary. Repeat for the next 7 donuts. Cover and let proof for ~45 min or until double in size. Make sure to space the donuts apart. 15 min before done proofing, heat oil in large frying pan to 170c/338f. Lower donuts with parchment paper on gently into oil (being sure not to overcrowd). Parchment should easily come off after a moment. Fry each side for 1 min, and put on wire rack to let drain. Make glaze of choice.
I actually said to myself that if I don’t have these ingredients, I won’t make it… I look in my pantry and I have everything. I guess it’s time to make it. Thank you for the recipe. 😊
this is such a good and detailed video because the other videos don't tell you the mistakes that can happen from over kneading or adding too flour to the temperature of oil or why your dough is sticky this is just amazing 😍😍😍
Loved this video. Unfortunately, I have celiac disease and while I can use Tapioca flour with no issues, I cannot use wheat flour. These donuts look so delicious!!!
It seems that they couldn’t get the “mochi-mochi” texture to stay uniform when frying a regular donuts shape, they were also inspired by Pão de queijo, pronounced “pon de kejo” in Japanese, I’m not sure at which stage of production, but that’s overall how they ended up with the shape and name 😊
I'm intrigued by your use of tapioca flour instead of glutinous rice flour. Do you think this will bake well in a waffle maker? I'm trying to make mochi waffles that are light and fluffy, yet still chewy. Should i adapt your recipe and add milk to make it a wetter version?
Loved the video. It looked sticky enough for me to consider opening the stand mixture I received over 25 years ago 🤣 I made the other version with my nephew per his request twice. It was very sticky too and did not produce as many doughnuts. We might try his when he returns for the holidays. Thank you.
I used google conversion grams to cups and it turned watery I think it was wrong 😂 so I add lots of flour, do you have exact measurements grams to cups
Grams are a measurement of weight and cups are a measurement of volume. Example - 1 cup of tapioca flour will be less grams than 1 cup of vegetable oil. You have to convert each ingredient on its own. Good luck. Edit: I mistyped and corrected. 👍👍
How can i properly store this? I've tried making these and they were amazing. I kept it in a air tight container but the next day it was dry. Did i do something wrong?
At room temperature that's how long donuts can be stored, 1 day or less. It's always better to eat the donuts fresh. If you have to store for longer, put them into the freezer (not the fridge). Reheat them before serving.
Cassava flour and tapioca flour are different products with different uses. Both are made from the cassava root, but cassava flour uses the whole root, while tapioca flour only uses the starchy part. So, if you substitute cassava flour for tapioca flour, the donut you made might end up with a different texture and taste from the ones we made here. So we don't really recommend it.
I want to attempt this recipe while I am visiting England. My grandpa has an air fryer in his house. Can we use this to fry the donuts or would this affect the quality too much?
Seraphim's Heavenly Ring Mochi Donuts This recipe guides you in creating super soft, satisfyingly chewy mochi donuts, crafted in the classic ring shape. These donuts achieve their signature texture through a mix of tapioca flour and wheat flour, and they’re perfect for kneading by hand-no stand mixer needed. Ingredients: Tapioca Flour/Starch: 150g All-Purpose Flour: 100g Sugar: 40g Salt: 1/2 tsp Instant Yeast: 1/2 tsp Whole Milk: 120g Large Egg: 1 (about 50g) Pure Vanilla Extract: 1/4 tsp Butter: 25g (softened) --- Instructions: 1. Prepare the Dry Ingredients In a large mixing bowl, combine 150g of tapioca flour, 100g of all-purpose flour, 40g of sugar, 1/2 tsp of salt, and 1/2 tsp of instant yeast. Stir the ingredients together to ensure even distribution. 2. Combine the Wet Ingredients In a separate bowl, whisk together 120g of whole milk, 1 large egg (approximately 50g), and 1/4 tsp of pure vanilla extract until smooth. 3. Form the Dough Slowly add the wet ingredients into the bowl with the dry ingredients, mixing gently with a spatula until the dough starts to come together. The dough will initially feel sticky; keep mixing until it becomes a cohesive mass. 4. Knead by Hand Transfer the dough onto a clean, lightly floured surface. Knead by hand for 8-10 minutes. Work the dough until it becomes smooth, soft, and elastic. If it’s too sticky, lightly dust your hands with flour, but avoid adding too much as this can alter the texture. 5. Incorporate the Butter Add 25g of softened butter to the dough. Knead until the butter is fully absorbed, and the dough is smooth, soft, and slightly tacky. This should take an additional 5-7 minutes. 6. Bulk Fermentation Place the dough in a clean, lightly greased bowl, cover with plastic wrap or a damp cloth, and let it rise in a warm place for 1 to 1.5 hours, or until it has doubled in size. 7. Pre-Shape and Divide the Dough After the dough has risen, gently punch it down to release any trapped air. Transfer it onto a lightly floured surface and divide it into small portions (about 10-12g each) to prepare for shaping. 8. Shape the Donut Rings Roll each small portion into a ball. Arrange 8 dough balls in a circle on a square of parchment paper, pressing them together slightly to create the classic ring shape. 9. Final Proofing Cover the donut rings with a damp cloth and let them proof for 30 minutes. They should appear slightly puffed and soft, but avoid overproofing. 10. Fry the Donuts In a deep pan, heat oil to 160°C (320°F). Carefully place each donut ring, along with its parchment square, into the hot oil. After a few seconds, remove the parchment with tongs. Fry each side for 1-2 minutes until golden brown. Do not overcrowd the pan. 11. Drain and Serve Place the fried donuts on a paper towel-lined plate to drain excess oil. Allow to cool slightly, and enjoy your donuts plain or with a dusting of powdered sugar or a drizzle of glaze. --- Enjoy Seraphim's Heavenly Ring Mochi Donuts!
@@NovitaListyani The Pon de Ring I eat has too much sugar. Not too oil. I got and eat at Japanese chain store called Mister Donuts. I'm in diet. However, I do want to eat it !THX!!
Hi, butter and oil are both fats, so it should be alright to substitute the 2, but because of their different characteristics, the dough and the resulting mochi donuts may turn out a little different, they may be a little softer and less flavorful if you use oil instead of butter.
Although it's technically possible, this recipe is designed for tapioca flour. The texture and taste could be very different if you were to substitute the tapioca for glutinous rice flour, so we don't recommend it.
I really loved the science explanations! Also, you are really cute. Sadly, I only have glutinous rice flour at home, so I need to look for another recepie... ❤️
Donuts are best eaten on the day that they're made, but if you have to store them, make sure to do it in an airtight container, otherwise they might end up dry and tough after a while.
Tapioca starch should be the same thing, tapioca flour and tapioca starch are frequently used interchangeably and made from the starch of the cassava root, meanwhile cassava flour is made from the whole cassava root.
Yes you can freeze it, but you need to add a little more instant yeast in the recipe to anticipate for the fact that some of the yeast may die, it must also be well-wrapped in a airtight bag (you can easily do that with a Ziploc bag and a straw), and you should store it before the final proof.
Just follow the exact recipe to make donuts today. Seems like the outside is much harder than regular donuts (and also much harder than the store bought mochi donut). Not sure what should I improve ;(
oof i tried this and messed up so bad lol, nothing wrong with the recipe, but my mum dumped a bunch of flour in the dough cause she thought it was too sticky rip
I followed your instructions but it was waaaaay too watery :( i had to add almost double the amount of tapioca flour and regular flour to even get a dough like consistency, sticky or no
I have watched other tutorials making pastries (also one making mochi donut) and usually they would say to not pour all the water, just pour from time to time until you get the right consistency. But in this video she used milk, so I don't really know if that would also be the case.
I just tried making them also just now. After adding the wet ingredients it was wayyyyy too liquidity. Added more dry ingredients and now it won't rise lol. It's unfortunate wasting this much product for nothing :(
Can you tell me why Krispy Kreme doughnuts are so addictive and chewy in comparison to the hard doughnuts of Dunkin Donuts? What type of oil did you use in this video? When it comes to parchment paper, stay away from Reynolds because it has high levels of forever chemicals. Putting that in the oil at that temperature will release those chemicals into the oil very rapidly and contaminate the oil and the food fried in it.
![Noob To Max With DRAGON REWORK In Blox Fruits [FULL MOVIE]](http://i.ytimg.com/vi/LnBMOinoOvA/mqdefault.jpg)
When looking up recipes I never click on the “fast and easy” or content creator stuff because judging from the dough I know it won’t taste that good. It’s so hard to find actual good replicas of recipes. I had to go through a lot of videos to find this. If you look at the dough for most mochi donut chains it’s really sticky not dry. Most recipes I’ve tried were all a fail in taste and texture. Super dense, dry, and stale tasting. You really know what you’re doing and you even backed up it with the chemistry. I can not wait to try this
Thank you for thinking so highly of us, we're glad you appreciate our detailed research. Hope you enjoy the mochi donuts!
Did you try it and did it meet your hopes?
@@NovitaListyaniI will definitely be trying these, and many of your other recipes. TYSM!
Do you have an update after a year? :)
I just tried it, it really works. I used a smaller egg and had to add 2tbsp of flour, but it came out very light and chewy, with uniform crumb.@@dvdgalutube
Thanks you soooo much! After years of missing Mister Donut's donuts I finally found the recipe that has the right texture! I'm so happy you posted this, you have no idea! The dough is definitely in my top-3 of the "hardest to work with" doughs, but it's so worth it, I'll make it again someday!
I tried it! Exact same texture as Mr. Donuts'. Thank you! I cannot confirm if it stays soft the next day, cos the double batch i made were gone the same day. Wiped out by only 3 people. Subscribed!!
Did you doubled the ingredients when making the donuts?
Yes i just doubled the recipe
I like this idea for my donuts , its better than frying individual donut holes
i typed out the instructions for myself, and I might as well send it here. let me know if I'm missing anything.
Prepare rising bowl by putting oil into a medium bowl and covering evenly. Also have box of plastic wrap ready to go
Mix dry ingredients (tapioca flour, all purpose flour, sugar, salt, and yeast) together
Before adding wet ingredients/kneading, make sure to have butter ready
Add wet ingredients and mix until combined (not with a whisk)
Take out of bowl and knead, stretching forward and folding back, being careful to not press too hard. Keep kneading until you can push a bit on the edges and it stretches back (go watch the video, it’s a little more than what they did)
Put butter onto the dough to slow gluten formation, fold a layer of dough on the butter, and knead in the same motion. Knead until it looks thoroughly mixed and shiny. Try the windowpane test where you stretch a small part of the dough and see if you can make it thin enough for light to pass through before it tears.
Gather dough, put into prepared rising bowl, flip to cover all sides with oil, and let bulk ferment for about 45 min or until it doubles in size (varies with room temp)
While rising, prepare 8 parchment paper squares
When done rising, lightly flour work surface and hands, then transfer dough to surface. Fold dough in half over itself, and press down to release any air bubbles.
Fold into a log shape for easier division, then cut into 8 pieces. Each should weigh around 60-61g. Shape into balls. Use a little flour if needed
Divide a ball into 8 equal parts. Each should weigh about 7-8g. Shape into balls and put onto parchment and arrange into a ring. Make sure they stick to each other, using water if necessary.
Repeat for the next 7 donuts.
Cover and let proof for ~45 min or until double in size. Make sure to space the donuts apart.
15 min before done proofing, heat oil in large frying pan to 170c/338f.
Lower donuts with parchment paper on gently into oil (being sure not to overcrowd). Parchment should easily come off after a moment. Fry each side for 1 min, and put on wire rack to let drain. Make glaze of choice.
Do you know where I can find the measurements for the recipe I can’t find it
@@eli-vw4vp under the video description
Thank you so much!
Hmm menarik,coba buat ah..
I actually said to myself that if I don’t have these ingredients, I won’t make it… I look in my pantry and I have everything. I guess it’s time to make it. Thank you for the recipe. 😊
this is such a good and detailed video because the other videos don't tell you the mistakes that can happen from over kneading or adding too flour to the temperature of oil or why your dough is sticky this is just amazing 😍😍😍
Loved this video. Unfortunately, I have celiac disease and while I can use Tapioca flour with no issues, I cannot use wheat flour. These donuts look so delicious!!!
When would be best time to put it in refrigerator? after 1st ferment? , after shape/ before shape, or 2nd ferment?
Thanks for the video! I wonder is there a technical reason to shape the donut this way or it’s purely for aesthetic? Thank you and have a good day 😊
It seems that they couldn’t get the “mochi-mochi” texture to stay uniform when frying a regular donuts shape, they were also inspired by Pão de queijo, pronounced “pon de kejo” in Japanese, I’m not sure at which stage of production, but that’s overall how they ended up with the shape and name 😊
I'm intrigued by your use of tapioca flour instead of glutinous rice flour. Do you think this will bake well in a waffle maker? I'm trying to make mochi waffles that are light and fluffy, yet still chewy. Should i adapt your recipe and add milk to make it a wetter version?
Loved the video. It looked sticky enough for me to consider opening the stand mixture I received over 25 years ago 🤣
I made the other version with my nephew per his request twice. It was very sticky too and did not produce as many doughnuts. We might try his when he returns for the holidays. Thank you.
Thank you too 🙏
@@NovitaListyanican i knead with spoon? It looks like the dough is too sticky to handle.
Yummy.... Thanks for sharing. Will try next weekend for my family.
can you make regular donuts with this recipe ? also does it matter what kind of oil you use ? Looks Great!!
If, by regular donuts, you mean donuts shaped into a ring without any small balls, then you can absolutely do that.
Thanks for sharing🙏☘️
🙏 thank you too
Thank you for sharing you are very nice, THUMBS UP.
I seen some use silken tofu so I want to know the difference between using them and not using them
Thank you for explaining everything and acknowledging your mistake and how to avoid it!!! You are incredible ❤
I used google conversion grams to cups and it turned watery I think it was wrong 😂 so I add lots of flour, do you have exact measurements grams to cups
Did you ever find out? I always struggle with this lol
@@kimmyh730 I just bought cheap small weighing scale online so I could use grams😂
Grams are a measurement of weight and cups are a measurement of volume. Example - 1 cup of tapioca flour will be less grams than 1 cup of vegetable oil. You have to convert each ingredient on its own. Good luck. Edit: I mistyped and corrected. 👍👍
Just buy a 10$ scale
For baking.
It’s Science
Thank you for the tutorial
🙏thank you too🙏
omg we get these at paris baguette and they are soo yummy!! we can't wait to try and make our own!! 🥹 thank you for the video!!
Wow! That was a doughnut epiphany. You really are amazing. 🕊🌹👍🌹🕊
Do you make a soft sourdough?
Sounds like a great idea, thanks for suggesting, will do that someday, maybe with yogurt sourdough, we are into that. Thanks 🙏
I hope you will make a keto version bread as well. Loving your videos!
Thanks! Maybe someday I will try that.
Can you use a dough hook for the needing phase or just the mixing phase?
Yes, you can use a stand mixer with a dough hook to knead
@@NovitaListyani Thank you
How can i properly store this? I've tried making these and they were amazing. I kept it in a air tight container but the next day it was dry. Did i do something wrong?
At room temperature that's how long donuts can be stored, 1 day or less. It's always better to eat the donuts fresh. If you have to store for longer, put them into the freezer (not the fridge). Reheat them before serving.
@@NovitaListyani Thank you so much!
One last question please :) How long is the kneading process on a stand mixer?
These looks so good
Can i use cassava flour instead of tapioca flour?
Cassava flour and tapioca flour are different products with different uses. Both are made from the cassava root, but cassava flour uses the whole root, while tapioca flour only uses the starchy part. So, if you substitute cassava flour for tapioca flour, the donut you made might end up with a different texture and taste from the ones we made here. So we don't really recommend it.
Awesome video! Can you also do one on hokkaido milk donuts and korean brioche donuts?
I can support vor you sister 👍
Great video
Thanks 🙏
I want to attempt this recipe while I am visiting England. My grandpa has an air fryer in his house. Can we use this to fry the donuts or would this affect the quality too much?
We have not tried that yet, but most likely this recipe will work with an air fryer.
Seraphim's Heavenly Ring Mochi Donuts
This recipe guides you in creating super soft, satisfyingly chewy mochi donuts, crafted in the classic ring shape. These donuts achieve their signature texture through a mix of tapioca flour and wheat flour, and they’re perfect for kneading by hand-no stand mixer needed.
Ingredients:
Tapioca Flour/Starch: 150g
All-Purpose Flour: 100g
Sugar: 40g
Salt: 1/2 tsp
Instant Yeast: 1/2 tsp
Whole Milk: 120g
Large Egg: 1 (about 50g)
Pure Vanilla Extract: 1/4 tsp
Butter: 25g (softened)
---
Instructions:
1. Prepare the Dry Ingredients
In a large mixing bowl, combine 150g of tapioca flour, 100g of all-purpose flour, 40g of sugar, 1/2 tsp of salt, and 1/2 tsp of instant yeast.
Stir the ingredients together to ensure even distribution.
2. Combine the Wet Ingredients
In a separate bowl, whisk together 120g of whole milk, 1 large egg (approximately 50g), and 1/4 tsp of pure vanilla extract until smooth.
3. Form the Dough
Slowly add the wet ingredients into the bowl with the dry ingredients, mixing gently with a spatula until the dough starts to come together.
The dough will initially feel sticky; keep mixing until it becomes a cohesive mass.
4. Knead by Hand
Transfer the dough onto a clean, lightly floured surface.
Knead by hand for 8-10 minutes. Work the dough until it becomes smooth, soft, and elastic. If it’s too sticky, lightly dust your hands with flour, but avoid adding too much as this can alter the texture.
5. Incorporate the Butter
Add 25g of softened butter to the dough.
Knead until the butter is fully absorbed, and the dough is smooth, soft, and slightly tacky. This should take an additional 5-7 minutes.
6. Bulk Fermentation
Place the dough in a clean, lightly greased bowl, cover with plastic wrap or a damp cloth, and let it rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.
7. Pre-Shape and Divide the Dough
After the dough has risen, gently punch it down to release any trapped air.
Transfer it onto a lightly floured surface and divide it into small portions (about 10-12g each) to prepare for shaping.
8. Shape the Donut Rings
Roll each small portion into a ball. Arrange 8 dough balls in a circle on a square of parchment paper, pressing them together slightly to create the classic ring shape.
9. Final Proofing
Cover the donut rings with a damp cloth and let them proof for 30 minutes. They should appear slightly puffed and soft, but avoid overproofing.
10. Fry the Donuts
In a deep pan, heat oil to 160°C (320°F).
Carefully place each donut ring, along with its parchment square, into the hot oil. After a few seconds, remove the parchment with tongs.
Fry each side for 1-2 minutes until golden brown. Do not overcrowd the pan.
11. Drain and Serve
Place the fried donuts on a paper towel-lined plate to drain excess oil.
Allow to cool slightly, and enjoy your donuts plain or with a dusting of powdered sugar or a drizzle of glaze.
---
Enjoy Seraphim's Heavenly Ring Mochi Donuts!
is it possible to use baking powder instead of yeast?
Yes, but the texture and taste will be different.
Can I leave the dough in refrigerator overnight and cook them the day tommorow or will that affect quality?
Or would it be better to keep the cooked doughnuts in the refrigerator? Will it still be the same quality or only good right after cooked
It's better if you let the dough proof overnight in the fridge than putting fried doughnuts in the fridge.
I like Pon de Ring ❤But I'm afraid of eating too much.Have a good new week from Japan!
too much oil?
@@NovitaListyani The Pon de Ring I eat has too much sugar. Not too oil. I got and eat at Japanese chain store called Mister Donuts. I'm in diet. However, I do want to eat it !THX!!
I see
This is exactly like korean corn dog recipe that's been over few decades..
Looks Yam
how is the texture on next day or after keeping in the fridge?
hiii I really need to know about this right now because I don't have butter is it okay if I use oil thx!
Hi, butter and oil are both fats, so it should be alright to substitute the 2, but because of their different characteristics, the dough and the resulting mochi donuts may turn out a little different, they may be a little softer and less flavorful if you use oil instead of butter.
thank you! your so helpful I'm still gonna try it if it works ill let you know thx again!! 🤗
can i substitute the tapioca flour in this recipe with glutinous rice flour?
Although it's technically possible, this recipe is designed for tapioca flour. The texture and taste could be very different if you were to substitute the tapioca for glutinous rice flour, so we don't recommend it.
@@NovitaListyaniok 👍🏼 thx
I really loved the science explanations! Also, you are really cute. Sadly, I only have glutinous rice flour at home, so I need to look for another recepie... ❤️
Can i double the ingredients to make more donuts instead of making them in batches? please reply!!
I want to know if you can use gluten-free all-purpose flour for the flour part.
Would it be possible to air fry them?
I wonder if we can bake it in air fryer to get the same result?
Hii, will it still taste good when more than 1 day
Do you plan on posting the rice flour version too?
Maybe not in the near future, but definitely in our to-do list. Thanks!
Hello! Is it normal that they get tough and not chewy anymore overnight ?
Donuts are best eaten on the day that they're made, but if you have to store them, make sure to do it in an airtight container, otherwise they might end up dry and tough after a while.
What oil do you use to fry them?
Palm oil
I did exactly same your recipe but the dough is not rise at all, dont know why. instant yeast is not expired either
same happen, and too sticky
Can I use bread flour instead of all-purpose flour? Thanks.
The texture will be different, but you can try, especially if you like a more chewy donut.
how long should i knead the dough??
Can I bake it with same recipe?
Yes, but the texture and taste may change drastically due to the lack of oil.
Hi, I know it says tapioca flour, but looking in my country, it looks like tapioca starch, I'm confused. help! :(
Thank you!
Tapioca starch should be the same thing, tapioca flour and tapioca starch are frequently used interchangeably and made from the starch of the cassava root, meanwhile cassava flour is made from the whole cassava root.
am i able to use wax paper instead of parchment paper?
No! Wax paper is not heat resistant.
Have you tried to freeze the dough? Or do you not recommend it?
Yes you can freeze it, but you need to add a little more instant yeast in the recipe to anticipate for the fact that some of the yeast may die, it must also be well-wrapped in a airtight bag (you can easily do that with a Ziploc bag and a straw), and you should store it before the final proof.
The ant crawling on the table 😂😂😂
Is it possible to use oat milk instead of regular whole milk?
You can do that, but the taste will be a bit different.
Just follow the exact recipe to make donuts today. Seems like the outside is much harder than regular donuts (and also much harder than the store bought mochi donut). Not sure what should I improve ;(
Mmmm maybe the temperature is too high?
If you followed it exactly then it's the oil temp have you tried again?
tapioca flour gets hard when it's over cooked (might get stone hard), but if it's well cooked or slight undercooked, it will be Chewy.
How many donuts does it make?
8
Can I fry instead of baking them?
12:06
@@NovitaListyani Thank you!
What are the measurements for each parchment paper?
around 9x9 cm2 should be enough.
Did you use tapioca flour for the shaping? Or does it not matter?
For the shaping and preshaping, we used regular wheat flour, you could also use tapioca flour, as long as you don't use too much.
Yuuummmm 👹
If I want to leave the dough resting for longer (to make it in the morning and fry at night), should I place it in the refrigerator?
You may want to retard the dough prior to pre-shaping 7:25 for better results.
oof i tried this and messed up so bad lol, nothing wrong with the recipe, but my mum dumped a bunch of flour in the dough cause she thought it was too sticky rip
The traditional mocha donuts only use 100% glutinous rice to get the natural chew.
❤👍👍🙏
I followed your instructions but it was waaaaay too watery :( i had to add almost double the amount of tapioca flour and regular flour to even get a dough like consistency, sticky or no
I have watched other tutorials making pastries (also one making mochi donut) and usually they would say to not pour all the water, just pour from time to time until you get the right consistency. But in this video she used milk, so I don't really know if that would also be the case.
I just tried making them also just now. After adding the wet ingredients it was wayyyyy too liquidity. Added more dry ingredients and now it won't rise lol. It's unfortunate wasting this much product for nothing :(
Can you tell me why Krispy Kreme doughnuts are so addictive and chewy in comparison to the hard doughnuts of Dunkin Donuts?
What type of oil did you use in this video?
When it comes to parchment paper, stay away from Reynolds because it has high levels of forever chemicals. Putting that in the oil at that temperature will release those chemicals into the oil very rapidly and contaminate the oil and the food fried in it.
I don’t know why mine is not rising 😅
update it still worked
@@ivory8492 how long did you knead the dough?
@@anisnatasha9939 around 20 minutes. The end result was still very sticky so I recommend keeping it in the bowl 😭
I love you
Baubau
How long should i knead the dough??