hi I came across a video where someone talked to the chef who makes them he does add butter in the dough!
@Andrew-wt9rw
4 ай бұрын
Ive never had the chance to try im donut, i really want to. Does your recipe taste similar?
@emisweets
4 ай бұрын
I'm confident because I've done trial and error many times!
@elizabethsharon4360
4 ай бұрын
Really like your recipe! Tried it twice and everyone loves it! The only problem is i found it too oily, any idea how to fix this?
@emisweets
4 ай бұрын
Thank you very much! There is also a big difference depending on the type of oil. We recommend oil that is fried as lightly as possible. I'm using rice oil, what do you think?
@veyyazel5042
2 ай бұрын
@@emisweets Hi, thank you for the recipe. Does it have the same texture with nama donut?
What other type of oil would you recommend to use?
@emisweets
3 ай бұрын
If it doesn't have a scent or habit, it's OK!
@Overblazer
3 ай бұрын
@@emisweets regarding the pumpkin it matters what kind or any will do
@Overblazer
2 ай бұрын
Bought pumpkin and froze it then done the process but when smashing it in the end it was like strings and not paste like texture, what to do? Thanks in advance
@emisweets
2 ай бұрын
Was there a lot of fiber? The finish will change a little, but if the texture seems to be bad, I think you can remove it!
@Overblazer
2 ай бұрын
@@emisweets yes a lot of fiber, another video I saw said to use Squash which is a pumpkin as well
@emisweets
Ай бұрын
Squash seems to be a general term for pumpkin! The pumpkin I used was not fiber, but a pumpkin that was easy to crush. Is such a pumpkin close to you?
@Overblazer
Ай бұрын
@@emisweets In japan probably in western we use pumpkin and squash , will try with squash and let you know
Thank you for your comment. I think baking it in the oven will make the bread softer overall. If you bake it just enough to soften the center, it may have an undercooked texture. If you fry it like in the video, the surface will be crispy and the inside will be soft.
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