Sata Andagi

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Sata Andagi
You donut want to miss this



This recipe calls for 1 cup of cake flour. How is cake four different from all-purpose flour? Cake flour has a lower protein content than all-purpose flour. To make cake flour for this andagi recipe, measure 1 cup of all-purpose flour, substitute 2 tablespoons of all-purpose flour with 2 tablespoons of cornstarch, and mix the flour and cornstarch together.


Ingredients (7-8 Andagi Donuts)
1 cup cake flour 
1 teaspoon baking powder
1/2 cup sugar
1/8 teaspoon salt
4 teaspoons evaporated milk
1/2 tablespoon canola oil
1/4 teaspoon vanilla
1 large eggs, slightly beaten
Canola oil to try the andagi


Instructions
  1. Combine all of the dry ingredients (cake flour, baking powder, sugar, salt). 
  2. Combine milk, oil, and vanilla in a measuring cup. Add water until there is 1/4 cup of liquid.
  3. Combine the beaten eggs with the rest of the wet ingredients.
  4. Slowly pour the wet ingredients onto the dry ingredients 
  5. Gently mix (but make sure not to over-mix) all of the ingredients until it becomes a thoroughly mixed, thick batter
  6. Heat the canola oil at 330 degrees
  7. Have a bowl of water and a few droplets of oil to wet hands (this is to help scoop the dough without the batter sticking onto your hands)
  8. Use a big spoon to scoop the batter into your hands, mold the batter into a ball, and slowly drop the batter into the frying oil
  9. To create those unique cracks, do not touch the andagi while it is frying! Fry the andagi for about 8-10 minutes until golden brown
  10. Place the andagi onto paper towels 

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