Fill Bakeshop x Manoa Bake Co. Mochi Donuts

Aloha everyone! If you haven't heard, we have some exciting news! We are collabing with our good friends over at Fill Bakeshop. We worked together to create a baked, at-home version of the mochi donuts to try with your Ohana and friends. It has been a fun, yet challenging learning experience to get the perfect molds, but we finally were able to get them done (CAN WE GET A CHEEHOO 🙌🏽👂🏽!?).

They come as a pair of green and pink and are the perfect way to gift that Sunday morning family baking experiment. The Manoa Bake co. aunties, uncles, bruddahs, sistahs, and friends who were the initial guinea pigs (Mahalo guys!) gave their huge stamp of approval, so we are ecstatic that you guys get to try them as well.

If you aren’t located on the west coast, and can’t get access to The Fill Bakeshop Mochi Donuts, this is a good way to satiate your cravings until you can get to their line physically.

 

 

Fill Bakeshop x Manoa Bake Co. Baked Mochi Donuts

(This recipe makes about a dozen mini mochi donuts)

Ingredient	Mass(g)	Volume
Manoa Mix	200	1 cup (Half a bag)
Eggs or Egg Replacer	50	1
Oil (of your choice, we used sunflower seed oil)	50g	¼ Cup
Water	140g	⅗  Cup

Equipment Needed:

• Whisk
• If you don't have a hand mixer, a good stainless steel whisk is essential.
• Kitchen Scale
• We highly recommend using a kitchen scale. Not only is it way more precise than volume measurements, the difference between the two can make or break a recipe.
• Stainless Steel Bowl
• If you don't have some in your house, we really recommend getting some
• Piping Bag or Ladel
• To avoid dripping batter onto the molds and burning while baking, we really recommend this to control the pour.
• Fill Bakeshop x Manoa Bake Co. Mochi Donut Molds
• Escali Primo P115C Precision Kitchen Scale
• Baking is about precision. We highly recommend any baker, from home to professional to use mass over volume measurements (Also Metric over Imperial Measurements)! 

 

Let's get to cooking 🤙🏽

• Preheat the oven to 350F or 176C.
• Do not use convection bake.
• Remove mold from wrapping, and wash with dish soap and water.
• Give it a nice wash down
• Wipe with a clean paper towel until dry.
• Add ingredients to a bowl, and mix ingredients with a whisk until fully incorporated.

• Let rest and prepare molds.
• Molds are non-stick and do not need grease.
• Pour batter moving around the mold
• Use a piping bag, or ladle. Wipe batter if dripped onto molds!

• Fill about 1/2 to 3/4 the way up, or about 30g-40g into the molds 

• Place molds into preheated oven for 15-20 minutes
• For best results use a sheet pan, or a flat surface.

• Remove from oven and let cool
• Remove from molds once donuts are cooled and enjoy!

Pro Tips

• Depending on your oven, you may have to cook a little longer to achieve browning. Every oven is different, so treat it like you would a frozen pizza, and cook until you feel right.
• Letting the donuts cool will result in chewier donuts.
• Just like rice from the rice cooker; when starches are heated they become softer, allowing time to cool will allow gelatinized starches to create more structure which in turns makes the donuts chewier.
• If you would like to do the whole bag double up the ingredients and blend them all together.  The contents should yield about 2 dozen donuts!