Mochi Donut Fail
After a hiatus from the Kitchen, how long has it been? almost 2 weeks? Well, I'm back at it! And only a week late for the start of our citrus feature too! Honestly, I was just getting sick of the constant mountain of dishes, I know, its just what you gotta do if you want to bake, but for these past two weeks, I haven’t wanted to, and so the mountain of dishes seemed too high to get me in the kitchen, and truthfully, I don’t want to bake if my hearts not in it, because nothing good ever comes from those bakes! Coincidentally, nothing good came from my bake back even though my heart was in it, but hey, that happens. So, yesterday, a donut craving got me up off my butt and back in the kitchen, but not just any donut craving. A mochi donut craving!
Trial #1 I remember back when I made my tofu donuts, the recipe called for tofu and rice flour to make the donut dough, but I also remember the rice flour giving the donut this awful gritty texture, so I replaced it with regular flour instead. So when I saw that all the mochi donut recipes online called for rice flour as well, I was sceptical, but never the less, having never made mochi donuts before, I followed the recipe to the tee. I made the mochi starter dough, added rice flour, worked it into a dough, shaped them into Pon de Rings, fryed them up, and lo and behold, gritty. Soo gritty! And when I google ‘Gritty Mochi Donuts’ I found so many people having the exact same problem with all the mochi donut recipes currently available online. So I was now more determined than ever to make my own mochi donut recipe, a non gritty mochi donut recipe.
Trial #2 I noticed that most mochi donut recipes use only a very small amount of mochi dough in the donut, so I upped the amount to half ‘regular’ dough and half mochi dough. Mochi, when fried or placed over a flame formed a gorgeously crunchy skin, and I wanted a crunchy donut with a soft fluffy center, so the more mochi the better! I also made the mochi dough the ‘somewhat’ traditional way using rice flour and water rather than rice flour and milk as all the other mochi donut recipes called for. I added regular flour instead of rice flour to make the dough non gritty, I worked it until it was no longer sticky. I rolled it into balls, formed a Pon de Ring, popped them in the fryer, but the balls didn’t stick together, despite my ‘gluing’ them together with water.
First bake off the block isn’t going so well at this point, but the chookens got blueberry mochi donuts for breakfast two days in a row, so they're not complaining! If at first (or second) you don’t succeed, feed it to the chooks and try again.
Trial #3 All though they didn’t stick… Trial #2 was delicious! A little off on the texture, but maybe just because I made the donut balls too small? So for trial #3, I only made two changes.
1. I skipped the part where I worked the dough until it was no longer sticky, and left it sticky!
2. I doubled the size of the donut balls.
I coated a 2tsp cookie dough scoop and my hands with flour, and went to work. And this time, because the balls of dough were larger and the dough was left sticky, they puffed up beautifully, stayed fluffier in the centre, AND the balls stuck together beautifully to form a gorgeous Pon de Ring
Sorry chookens, no mochi donuts for breakfast this morning!
GET OUR LEMON AND BLUEBERRY MOCHI DONUTS (Pon de Rings) HERE!