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Low Calorie Tofu And Okara Baked Donuts Recipe

Low Calorie Tofu and Okara Baked Donuts Recipe
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Serving : 6
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Prepare the ingredients before making Low Calorie Tofu and Okara Baked Donuts in your home. Then, follow these steps below to serve Low Calorie Tofu and Okara Baked Donuts for your family or friends.

Ingredients: Low Calorie Tofu and Okara Baked Donuts

  • 150 grams Fresh okara
  • 50 grams ● Joshinko
  • 30 grams ● Cocoa powder
  • 60 grams ●Sugar
  • 2 tsp ●Baking powder
  • 150 grams Silken tofu (without draining the water)
  • 20 grams Melted butter (unsalted)
  • Matcha tea flavor:
  • 15 grams Matcha tea powder (use instead of cocoa)
  • Kinako flavor:
  • 30 grams Kinako ((use instead of cocoa)

How to Make Low Calorie Tofu and Okara Baked Donuts

If you have prepared the ingredients needed, now time to start cooking. There are 10 steps you must follow to make Low Calorie Tofu and Okara Baked Donuts in your home by yourself.

    Step 1
  • Place a plastic bag on a scale and add all the ● ingredients while measuring (It would be easier if you place a bowl under to secure the plastic bag.)
  • Step 2
  • Blow up the plastic bag and shake to mix.
  • Step 3
  • Place the plastic bag from step 2 once again on the scale and add the tofu and melted butter. (Mash the tofu while adding).
  • Step 4
  • Rub the dough over the bag and knead well.
  • Step 5
  • Divide the dough into 6 portions and form into a ball. Then press it with your hands to flatten slightly.
  • Step 6
  • Poke a hole in the middle with your finger.
  • Step 7
  • Line on a baking sheet with parchment paper and bake for about 15 to 20 minutes in a 375°F/190°C preheated oven. It will start to smell fragrant.
  • Step 8
  • Done! You can freeze these too. To defrost, wrap in plastic wrap and microwave.
  • Step 9
  • It is a fluffy, soft, and moist textured donut.
  • Step 10
  • For a crispy and fluffy donut, heat for 2 minutes in a 500W microwave after Step 6. Heat about 1 cm depth of oil in a frying pan and brown both sides for about 40 seconds each in 355°F/180°C.
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