【米粉ドーナツ】米粉クァべギ/꽈배기（米粉ねじりドーナツ）｜グルテンフリー｜プラントベース｜卵不使用・乳製品不使用

【米粉ドーナツ】米粉クァべギ/꽈배기（米粉ねじりドーナツ）｜グルテンフリー｜プラントベース｜卵不使用・乳製品不使用

Today’s recipe for Korean Twisted Donuts If you make it with rice flour, you can easily make it sticky without adding glutinous rice flour. Mix well after adding all ingredients except water and oil. When making larger quantities, mix the psyllium with the flour to
Psyllium is less likely to form lumps. If you have about 150 grams of rice flour
You can add water and then psyllium. After adding water and oil, mix well with a rubber spatula. If the dough is too hard, add 10 g of water. 4 divisions when put together. Stretch into a long, thin rod shape make a U-shape and then twist it You can stretch it nicely by stretching it from the middle towards the edges. 40 °C (104°F) / 20 to 30 minutes fermentation I’m going to try frying them in coconut oil this time. Coconut oil is high in saturated fatty acids.
It is not easily oxidized, so it is recommended for deep frying♪ We will be using Costco’s organic virgin coconut oil. This coconut oil has a smell.
Cocowell has an odorless type. Use it to your liking. I heard that oil shortening that hardens at room temperature
I heard that the doughnuts don’t get greasy. I’ve always found rice oil too heavy.
I’ll give coconut oil a try. Coconut oil solidifies at about 24 degrees Celsius or less. Press it and it should bounce back, which is a signal that fermentation is complete! Overfermentation when pressed and depressed Fry at about 160~180℃. Turn it over when it turns golden brown. (a person) to fry even the white parts of the edges Coconut oil is less sticky after frying. When dusting with sugar, do so while it is hot. Toppings are optional. This is cinnamon sugar This is raw chocolate. I’ve also uploaded a recipe for raw chocolate, so take a look! If it’s too smooth, the chocolate will soak through. This is icing made with honey and sugar Sprinkle nuts or pistachios on top for a stylish look. Rice-flour twisted doughnuts (kwabegi) are completed! Costco’s coconut oil.
It has a slight coconut flavor. mochi mochi

【米粉ドーナツ】米粉ねじりドーナツ（꽈배기
/クァべギ）｜グルテンフリー｜卵不使用・乳製品不使用

◎韓国のもちもちドーナツクァベギを米粉で作ってみました♪
リクエストありがとうございます♪
米粉なのでもち粉を入れなくてももちもちに作ることができます！

Recipes and explanations are included in the subtitles. (English)
Smartphones ▶ →CC→Japanese(English)On a computer ▶ Select ⚙→subtitle→ (English)

材料
米粉パン生地
・150g 米粉
・20g 砂糖
・ひとつまみ　塩
・5g 油
・2g ドライイースト
・130~140g 水
・4g サイリウム（オオバコ）

トッピングはおこのみで
・シナモンシュガー
・アイシング
・ローチョコ
ローチョコのレシピ→https://youtu.be/SQgLHU4w7N4
・クリーム

40 ℃(104°F)/20〜30分
→160℃ (320°F)〜180℃（356°F）で揚げる

○米粉パン中心のInstagram
→https://www.instagram.com/ku_chan_komeko

○米粉100％食パンのレシピ
→https://youtu.be/8Dzlyble3k8

○米粉100％さつまいもとかぼちゃのねじりパンのレシピ
→https://youtu.be/HXoxBUVD4Os

○米粉100％パンオレザン・米粉デニッシュのレシピ
→https://youtu.be/Z5jpRJqyUU8

○米粉100％焼きカレーパンのレシピ
→https://youtu.be/y48bIWH98OY