<?xml version='1.0' encoding='UTF-8' standalone='yes' ?><recipes><recipe id="30407d7a-42ed-4b13-97c5-549c8eaca826" dateModified="1775288533927"><title>Mochi Donuts</title><description>Super soft and satisfyingly chewy mochi donuts. </description><imageUrl>https://adisasta.com/MyRecipe/MochiDonuts/mochi_donut_main.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop</imageUrl><prepTime>3h</prepTime><cookTime></cookTime><servings>8</servings><categoryId>1</categoryId><scaleFactor>1.0</scaleFactor><youtubeVideoId>5UWvfmis7Vs&amp;t=195</youtubeVideoId><ingredientSections><section title="Main Dough"><ingredient name="Tapioca Flour" amount="150" bakerPercentage="60.0%" /><ingredient name="AP Flour" amount="100" bakerPercentage="40.0%" /><ingredient name="Sugar" amount="40" bakerPercentage="16.0%" /><ingredient name="Salt" amount="2.5" bakerPercentage="1.0%" /><ingredient name="Instant yeast" amount="1.75" bakerPercentage="0.7%" /><ingredient name="Whole Milk" amount="120" bakerPercentage="48.0%" extraLiquidPercentage="87.0" /><ingredient name="Egg" amount="50" bakerPercentage="20.0%" extraLiquidPercentage="75.0" /><ingredient name="Pure Vanilla Extract" amount="1.4" bakerPercentage="0.6%" /><ingredient name="Butter" amount="25" bakerPercentage="10.0%" extraLiquidPercentage="16.0" /></section><section title="" /></ingredientSections><instructions><step text="Mise en Place. Prepare the dough." extraInfo='Mise en place is a French culinary phrase meaning "to put in place" or "everything in its place".' extraImage="https://adisasta.com/MyRecipe/MochiDonuts/mise_en_place.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Start with mixing all dry ingredients first. Tapioca flour, All Purpose flour, Sugar, Salt, Instant Yeast." extraImage="https://adisasta.com/MyRecipe/MochiDonuts/all_dry.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Give these dry ingredients a little stir to distribute them evenly." extraImage="https://adisasta.com/MyRecipe/MochiDonuts/stir_well.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Add the liquid ingredients: whole milk, 1 large egg, and pure vanilla extract." extraImage="https://adisasta.com/MyRecipe/MochiDonuts/add_liquid_ingredients.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Set the butter aside until the dough has developed some gluten strength." extraImage="https://adisasta.com/MyRecipe/MochiDonuts/butter_1.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Mix the ingredients in the bowl with a spatula, just to roughly combine them." extraImage="https://adisasta.com/MyRecipe/MochiDonuts/mix_all_1.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Once the ingredients form a rough mass, scrape the dough out." extraImage="https://adisasta.com/MyRecipe/MochiDonuts/scrape_out.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Turn the dough out onto the counter and begin kneading thoroughly." extraImage="https://adisasta.com/MyRecipe/MochiDonuts/start_kneading.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Stretch the dough forward without pushing down too hard or ripping it; doing that will make it a sticky mess that’ll never come together. Instead, use lighter motions to stretch it forward and then fold it back. Knead for about 4-6 minutes" timerDurationMinutes="6" extraImage="https://adisasta.com/MyRecipe/MochiDonuts/stretch_forward_lightly.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Knead until it's developed some gluten." extraImage="https://adisasta.com/MyRecipe/MochiDonuts/pre_butter_dough.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Add in the butter." extraImage="https://adisasta.com/MyRecipe/MochiDonuts/add_butter.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Fold the butter into the dough to prevent it from spreading all over the counter." extraImage="https://adisasta.com/MyRecipe/MochiDonuts/fold_in.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Continue kneading the dough until it fully absorbs the butter and becomes smooth and cohesive. This will take about 5 to 7 minutes." timerDurationMinutes="7" extraImage="https://adisasta.com/MyRecipe/MochiDonuts/continue_kneading.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="It should look smooth and cohesive when done." extraImage="https://adisasta.com/MyRecipe/MochiDonuts/well_kneaded.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Perform a windowpane test by taking a small piece of dough and stretching it thin enough for light to pass through. This dough passes the test with flying colors; you get this kind of extreme extensibility when there is enough fat in the dough." extraImage="https://adisasta.com/MyRecipe/MochiDonuts/windowpane_test.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Quickly oil a bowl for the dough to rest in, making sure to coat it well. This dough is sticky!" extraImage="https://adisasta.com/MyRecipe/MochiDonuts/oil_bowl.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Roughly gather the dough and place it inside the prepared oiled bowl, flipping it to coat the entire surface with oil." extraImage="https://adisasta.com/MyRecipe/MochiDonuts/dough_bowl.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Cover the dough and let it bulk ferment for 45 minutes to 1 hour, or until it has doubled in size." extraInfo="These timings assume a 27°C environment; if your kitchen is cooler, simply extend the fermentation until the dough catches up." timerDurationMinutes="60" extraImage="https://adisasta.com/MyRecipe/MochiDonuts/covered_dough.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="While the dough bulk ferments, we're going to take the time to prepare eight square parchment paper sheets—one for each doughnut. This recipe makes eight, and we'll need the sheets for when we shape the doughnuts later." extraImage="https://adisasta.com/MyRecipe/MochiDonuts/parchment_paper.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Once the bulk fermentation is done and the dough has at least doubled in size, we're going to prepare some flour and dust our work surface and hands well." extraImage="https://adisasta.com/MyRecipe/MochiDonuts/dust_work_surface.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Turn the dough out onto the floured work surface." extraImage="https://adisasta.com/MyRecipe/MochiDonuts/turn_the_dough_out.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Fold the dough, and then press down with your hands to release any air bubbles. This is called degassing." extraImage="https://adisasta.com/MyRecipe/MochiDonuts/degassing.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Form the dough into a rough log shape to make it easier to divide evenly." extraImage="https://adisasta.com/MyRecipe/MochiDonuts/dough_log.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Divide it into eight pieces by first cutting the log in half, then dividing each piece by two again, and finally dividing them by two once more until you have eight equal pieces" extraImage="https://adisasta.com/MyRecipe/MochiDonuts/8pieces.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Scale the dough pieces just to make sure they're even; each should weigh somewhere around 60 to 61 grams." extraImage="https://adisasta.com/MyRecipe/MochiDonuts/scale_the_dough.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Shape them all into little dough balls by rounding them. Round them well using your palms, making sure to build that surface tension on the top." extraImage="https://adisasta.com/MyRecipe/MochiDonuts/shaping_round.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="When they're all done, start working with just one dough ball at a time, using a bit of flour to reduce sticking. Each dough ball will become one doughnut. Since we're shaping them into that distinctive Pon de Ring shape, we want to cut this dough ball into eight smaller balls." extraImage="https://adisasta.com/MyRecipe/MochiDonuts/into8.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="On the scale, each small piece should be about 7 to 8 grams. Taste and texture-wise, it's not that critical for them to weigh the exact same amount. But if they're uneven, you might end up with a rather unusual-looking Pon de Ring doughnut!" extraImage="https://adisasta.com/MyRecipe/MochiDonuts/scale_small.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Shape each small piece of dough by rolling it between your palms into a tight ball." extraImage="https://adisasta.com/MyRecipe/MochiDonuts/small_shaping.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Arrange the Pon de Ring doughnut by placing the small dough balls in a circle directly on the square parchment paper we prepared." extraImage="https://adisasta.com/MyRecipe/MochiDonuts/pon_arrangement.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Arrange the eight balls in a circle to form a ring. Press them slightly so they stick together; the sticky nature of the dough will make this easy." extraImage="https://adisasta.com/MyRecipe/MochiDonuts/pon_de_ring.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Repeat the shaping process for the remaining seven doughnuts. Once complete, cover the doughnuts and let them proof for 45 minutes to 1 hour, or until they have doubled in size." extraInfo="These timings assume a 27°C environment; if your kitchen is cooler, simply extend the fermentation until the dough catches up." timerDurationMinutes="60" extraImage="https://adisasta.com/MyRecipe/MochiDonuts/proofing.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="About 10 to 15 minutes before the doughnuts finish proofing, prepare by heating the oil in a large frying pan to around 170°C." extraImage="https://adisasta.com/MyRecipe/MochiDonuts/preheating_oil.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Once the doughnuts are properly done proofing, start frying them by carefully dropping the doughnuts into the oil. Submerge them one by one, lowering them down with the parchment paper." extraImage="https://adisasta.com/MyRecipe/MochiDonuts/doughnut_parchment.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text=" The parchment paper will naturally detach after a few seconds in the oil. Fry on the first side for about 1 minute or until golden brown. " extraImage="https://adisasta.com/MyRecipe/MochiDonuts/parchment_losing.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Flip and fry the other side for another minute until golden." extraImage="https://adisasta.com/MyRecipe/MochiDonuts/the_other_side.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Once fried, immediately transfer the doughnuts to a wire rack to drain any excess oil and cool." extraImage="https://adisasta.com/MyRecipe/MochiDonuts/wire_rack_mochi.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Done!" extraImage="https://adisasta.com/MyRecipe/MochiDonuts/done.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /></instructions></recipe></recipes>