Crispy Batter
Batter used for the crispy outer coating of doughnuts.
Ingredients
low-gluten flour
600 g
glutinous rice flour
90 g
custard powder
20 g
baking powder
60 g
Japanese cornstarch
30 g
lard
40 g
vanilla powder
30 g
ice water
1000 g
mustard powder
25 g
Instructions
1
Step 1
Fry the plain bread donuts in 180°C hot oil until golden brown, then remove and drain excess oil.
2
Step 2
Let the fried donuts from step 1 cool completely, do not coat the surface with sugar, set aside.
3
Step 3
Sift all dry ingredients for the crispy batter through a sieve into a steel mixing bowl, add water and stir evenly with an egg beater, then add ingredient C and mix briefly.
4
Step 4
Continue stirring the batter from step 3 until the batter drips in a straight line when the egg beater is lifted, then let it rest for 30 minutes.
5
Step 5
Place the cooled plain donuts from step 1 into the batter, coat evenly with the batter.
6
Step 6
Finally, fry the batter-coated donuts from step 5 in 180°C hot oil until golden brown, remove and drain excess oil before serving.
