The rice doughnut
By VicentaLakin
The two elevens have lost some of their favorite membranes, among which are donut membranes, which I've always wanted to try. This is a six-volume formula. I've only got four chains, and I've had a bit of a rush to fall out of my balls, and it's kind of like a volcanic eruption, magma coming out of there, but I'm happy to eat soft breath and look out。
Recipe Recommendations
- glutinous rice flour 100g
- corn starch 20g
- eggs of 3
- white granulated sugar 20g
- milk 40g
- butter 40g
- baking powder 3g
- sweetening
- roast
- an hour
- senior
Steps for The rice doughnut
1
Prepare foods, butter and milk mixed with water insulation to melt, evenly mixed with hand-plugs, low-banded flour with silicone membranes, and cold storage
2
Eggs spread into thin sugar, heat up to about 40 degrees
3
Three minutes high-speed with an electric omelet, one more minute low, and the bouquet won't disappear
4
Powdered rice powder, corn starch, puffed powder, evenly mixed, sifted into the egg fluid
5
It's a quick flip. It's better under 30. It's gonna be a bit of a fall
6
Butter, milk mixed fluids heat up to 40 degrees
7
Into the omelet. Fastly plattered
8
The egg paste is smooth and delicate
9
The refillers are eight-points full. I'm pouring too much. I'm bloated when I'm roasting, and I've got a little paste in a paper cup。
10
It's only four finished products
11
It's beautiful
12
Enjoy
13
EnjoyThe rice doughnut Make Tips
1. Insulated water is used to heat up the egg fluid, which is the most easily distributed at around 40 degrees. I burned a pot of water and shut down the fire, melted butter and milk, then heated the egg fluid with white sugar. 3. Take out the egg fluid, and then put the butter milk mixture back in the hot water and remove it if necessary. And I don't have a thermometer, so just feel hot with my hand. 5. This formula is based on the cooks, with minor modifications. It's a lot better to sip a drop of egg fluid。