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Gluten Free Chiffon Donuts

gluten free chiffon donuts

Material A

  • 8 egg yolks
  • 85 ml of oil
  • 90 ml water 40 ml coconut milk
  • tsp salt
  • 150 gr Ladang Lima Cassava Flour
  • 6 gr baking powder
  • 2 tsp vanilla extract

Material B

  • 8 egg whites
  • 120 g sugar
  • Toppings: buttercream, chocolate glaze and pandan glaze, meses, cheese, peanuts, salted caramel.

Step

  • 1. Combine eggs, oil, coconut milk, water, vanilla flavor, and salt, stir then add Ladang Lima Cassava Flour and filtered baking powder, mix well
  • 2. In a separate bowl, gradually beat the egg whites and sugar until they form a bird's beak 3. Slowly add the egg whites into the egg yolk mixture, stirring gently
  • 4. Pour the dough into the mold 1/3 full, flatten it with a skewer by rotating
  • 5. Dip the skewers into the sweetened condensed, then line or tear, bake for 30-35 minutes at 160-165 degrees
  • 6. Remove the chiffon from the grill and then turn it over, let it cool down and then remove it from the pan
  • 10. Add toppings.
  • 11. Chiffon donuts are ready to be served.

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