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Fragrant tropical leaf — rice, kaya toast, pandan chiffon cake
Achievable elevated desserts — laminated doughs, cakes, custards
Japanese cooking made vegan — ramen, curry, donburi, izakaya
Short dough blade for food processor — pie crust, pasta, bread dough
Graduated rising bucket — track dough fermentation by volume
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Fragrant tropical leaf — rice, kaya toast, pandan chiffon cake
Achievable elevated desserts — laminated doughs, cakes, custards
Japanese cooking made vegan — ramen, curry, donburi, izakaya
Short dough blade for food processor — pie crust, pasta, bread dough
Graduated rising bucket — track dough fermentation by volume
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Put cake flour in a bowl. For those who prefer a chewy texture, substitute with bread flour with the same amount. Mix together the A ingredients. Blend together the B ingredients in a mixer. For those who like a lumpy texture, blend lightly. If you prefer chewy doughnuts, blend for 1 to 2 minutes. Mix together dry (A) and wet (B) ingredients. Roll out the dough from Step 4 into thickness between 5 mm to 1 cm. Cut out doughnuts with a doughnut cutter. Deep fry both sides in oil heated to 170C. Once fried, coat with kinako to taste. It's delicious coated with a kinako and brown sugar mixture. Arrange on a plate and serve.