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.


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.

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

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. 

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.

Dust baked doughnuts with powdered sugar or without.


 This post is linked to the event Little Thumbs Up ~ August 2015
and hosted by Jess of Bakericious

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