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Mochi donuts, also known as poi mochi, are a fusion pastry crossing traditional American-style doughnuts and Japanese mochi. The mochi donuts' "hybrid batter makes for a doughnut that is fluffy and moist, with a satisfying chew". [1] An early iteration can be traced back to Hawaii in the early 1990s.
How To Cook That was founded by Ann Reardon in 2009. Prior to becoming a YouTube personality, she worked as a qualified food scientist and dietitian. [3] She left the field of food to work with youth as a youth pastor [1] in a low socioeconomic area in Western Australia. [4]
Mochi has a varied structure of amylopectin gel, starch grains, and air bubbles. [2] In terms of starch content, the rice used for mochi is very low in amylose and has a high amylopectin level, producing a gel-like consistency. [3] The protein content of the japonica rice used to make mochi is higher than that of standard short-grain rice.
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The filled dough is rolled up, forming a log or loaf shape, then baked. When sliced, the cross-section shows a swirl of filling. Types or forms of nut roll are: rolled log, loaf made via a bread pan, and a "crazy loaf" style with a unique texture. [3] Similar ground walnut filling is used in Buchteln, a bun-shaped pastry, also with yeast dough.
This zesty tuna sandwich gets an extra boost of protein from chickpeas. Smashing some of the chickpeas into the tuna enhances the texture and helps hold the filling together.
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