I’ve been in love with seeing green desserts recently. I have no idea why but every time I see a video of a pistachio, mint or matcha dessert I instantly need it in my life. So I wanted to make some matcha doughnuts!
In my 21 years of living I’ve tried a lot of different matcha flavoured dessert, I’ve still never tried a matcha latte though. I have no explanation why, but I definitely need to go try one right now.
What is Tangzhong?
Every time I make doughnuts, or every time I make any dough to be honest, I use a Japanese milk bread dough, which has the addition of a ‘tangzhong’. This is just a mixture of flour and a liquid, that you been cook together until you get a thick paste.
This helps makes a dough much more softer and gives them a fluffier texture so I always add it.
Yes you can make a dough that has a soft and fluffy texture without using a tangzhong, however for this recipe your doughnuts will be dry and crusty if you don’t add it in so don’t skip it. It is an extra step but it’s worth it!
When frying doughnuts, the temperature of your oil is important. If it is too low, they won’t puff up and they’ll taste oily. But if it is too hot, the inside of the doughnuts will end up raw.
The perfect temperature is 180C. If you have a thermometer that’s perfect but I’m guessing most people don’t and also I don’t use one most of the time.
Just check if the oil is ready by adding a small piece of dough, if it starts bubbling straight away the oil is ready. Also I recommend only frying one doughnut at first, once it is golden brown cut into it and see if it’s fully cooked. Then you can adjust your heat depending on how this one turned out!