Coco's Sweet Tooth ......The Furry Bakers: 摩卡豆腐甜甜圈 Springy Mocha Tofu Doughnuts

Sunday, August 16, 2015

摩卡豆腐甜甜圈 Springy Mocha Tofu Doughnuts

This is an baked, oil free and healthy version of doughnuts. Extremely springy and chewy soft when cooled. Taste just as great when given a light toast in a oven toaster or you would prefer the steam bun method like what my hubby likes. Goes well with fruit jams when consumed as bread for breakfast.

这是一道无油即健康版本的甜甜圈。很有弹性及口感，尤其是冷却后吃更有嚼劲。可以使用面包小烤箱预热，也可以蒸包子般蒸热吃。我先生就比较喜爱吃蒸热的隔夜面包糕点。除了撒糖粉，涂抹果酱当早餐吃也不错。

摩卡豆腐甜甜圈

Springy Mocha Tofu Doughnuts

Ingredients 材料

150g Firm or Silken Tofu 豆腐

100g Cake Flour 蛋糕粉

55g Organic Brown Sugar 有机红糖

1-1/2 Tsp Baking Powder 发酵粉

1 Egg 鸡蛋

2-4 Tbsp Milk 鲜奶

1 Tsp Mocha Extract 摩卡精

Dusting 撒粉

Powdered sugar 糖粉

Milo ／ Cocoa Powder 可可粉

Method 做法

Combine and sieve the cake flour and baking powder together. Set aside.
将粉料（蛋糕粉和发酵粉）过筛在一起。搁置备用。

Blend the tofu in a food processor for 5 second, add sugar and egg. Continue blending until fine. Add mocha extract and combine.

把豆腐混入搅拌机捣搅5秒后加入糖和鸡蛋继续搅拌成糊。加1小匙摩卡精捣匀。

Add 1/2 of the flour mixture followed by 2 Tbsp of milk and continue blending. Add in the balance flour mixture and fold. Add more milk if batter is dry and not manageable.

倒入1/2的粉料搅拌混合再加入2大汤匙鲜奶搅一搅匀后才放入剩余的粉料。这时若是面糊过于干可以增加1-2汤匙鲜奶至到面糊容易处里。

Transfer the batter into a pastry bag. Line baking tray with parchment paper or making mats. Pipe doughnut circles onto the mat and bake in a preheated oven at 180°C for 15 minutes.

烤盘铺上烘培纸或烘培垫，把面糊放入裱花袋，在烤盘上挤出甜甜圈的型状然后放入已预热的烤箱以180°C度烘烤15分钟。