Baked Okara Mini Donuts

• 100 grams Cake flour
• 50 grams Fresh okara
• 2 tsp Baking powder
• 30 to 50 grams Sugar
• 30 grams Vegetable oil (or butter)
• 1 Egg
• 3 to 4 tablespoons Soy milk (adjust with the moisture in the okara)

1. Put the dry ingredients in a bowl and mix well with a whisk.
2. Put sugar and vegetable oil in another bowl.
3. Whisk together until pale and has the consistency of pancake batter.
4. Add egg to the bowl from step 2 and mix well.
5. Add dry ingredients from step 1, and mix in using a rubber spatula.
6. When the flour has been roughly incorporated into the mixture, add soy milk and mix in using a cut-and-fold motion.
7. Don't knead the batter.
8. Put the batter in an icing bag and pipe into the mini donut mold.
9. Done!
10. My husband didn't notice that the donuts had okara in them.
11. The photo here shows black cocoa and newly harvested green tea versions.... because I didn't have any matcha.
12. I took out 5 g of the 100 g of cake flour and replaced it with tea leaves.
13. This is a no-oil version.
14. I made it with 80 to 100 ml of soy milk.
15. These are made with whole wheat flour and okara, which makes them even healthier, maybe.
16. Please take a look at this recipe too: https://cookpad.com/en/recipes/145799-baked-whole-wheat-and-okara-maple-donuts

flour, fresh okara, baking powder, sugar, vegetable oil, egg, soy milk

Taken from cookpad.com/us/recipes/169695-baked-okara-mini-donuts (may not work)