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1
Preparations: Cut a piece of kitchen parchment paper into squares.
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2
Put the shiratamako into a bowl and crush up the large granules with your hands.
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3
Add the soy milk or milk to the bowl and mix and knead well.
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4
When it's well mixed, add the beaten egg in 2 or 3 batches and mix with a whisk.
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5
Switch to a rubber spatula and knead while mixing in the pancake mix.
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6
When well mixed, roll the dough into balls of any size you like.
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7
Make ring-shaped doughnuts using about 6 of the balls for each ring.
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8
Place them on the parchment paper you prepared in step 1.
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9
After you have made one ring, it's a good idea to mix the remaining dough well before making the next ring.
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10
(I usually do this).
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11
Add oil to a frying pan and when it is around 170 degrees C, grasp the edge of the parchment paper and slowly place the doughnuts in the oil to fry them.
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12
Leave the sheets of parchment paper there until they begin to separate from the doughnuts.
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13
When they do, remove the paper and flip the doughnuts.
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14
When the bubbles in the oil become small and the doughnuts turn a delicious golden brown color, take them out and drain off the oil.
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15
Sprinkle with sugar or other toppings.
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16
If you want to make the doughnuts super chewy, use 100 g of shiratamako and 100 ml of soy milk or milk.
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17
I recommend doing this because you will get the most chewy doughnuts this way.
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18
If you follow the advice in Step 7, it will be a little easier to roll the dough into balls.
