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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