Flour & Sugar Free - Crispy and Fluffy Okara Doughnut Holes

• 50 grams Fresh okara
• 20 grams Wheat gluten
• 2 grams Baking powder
• 1 pinch Salt
• 1 tbsp Skim milk powder
• 1/3 tsp Cinnamon (optional)
• 10 grams Artificial sugar
• 4 drops Vanilla oil
• 1 Egg
• 1 Powdered artificial sugar to finish
• 8 grams Sugar

1. This fresh okara was 68 yen for 300 g.
2. Okara doesn't keep for a long time, so I divide it into 50 g portions to freeze.
3. Put the dry ingredients in a plastic bag, and mix well.
4. Add the wet ingredients and massage well over the bag to mix together.
5. Divide the dough into six even portions (it's easier if you cut the plastic bag open to do so).
6. Roll into balls.
7. Sprinkle with artificial sugar and serve.
8. Deep-fry over medium heat until golden brown.
9. I made double the amount of doughnut holes in this photo.

fresh okara, grams wheat gluten, baking powder, salt, milk powder, cinnamon, sugar, vanilla oil, egg, sugar, sugar

Taken from cookpad.com/us/recipes/157289-flour-sugar-free-crispy-and-fluffy-okara-doughnut-holes (may not work)