After seeing so many people starting a second career by
opening gluten-free bakeries around the U.S., I thought, "Martha, you totally missed your chance to capitalize on my
MO-dessert line!"
Unfortunately, whenever I read recipes for gluten-free items online, it's always so complicated. Xantham gum? What the hell is that? To substitute wheat flour people combine so many different grain flours, but this is New York City, where pantry space is too limited to keep stock of so many ingredients. This is where my genius MO creativity kicks in. It's so simple, all you need is rice flour. No need to buy a bunch of different kinds of flours, and the result is a crispy outside with a chewy inside. Awesome.
So I made baked MOnuts (get it?? Instead of doughnut). I went to the baking supply store (if you bake cakes, the NYC cake store on 6th Ave and 22nd street is absolute heaven!) and found silicon molds. I was going to buy regular doughnut mold, but figured mini-bundt shapes will be cuter, plus have other usages in the future.
INGREDIENTS
180g sugar
160g rice flour
1tsp baking powder
4 eggs
3 tbsp honey
1 and half stick butter
1.5 tbsp heavy cream
METHOD
It's pretty simple. Mix together eggs honey. Mix flour, sugar and baking powder. P our egg mixture into flour, and combine.
Since rice flour doesn't have any gluten, there's no way to mess this up. You just mix it all together. Simple.
Add melted butter, and heavy cream. Mix.
That's it. While I was done mixing, I realized this recipe is basically the same as
MOdeleines. It's more of a cake then doughnut, but oh well.
Pour the batter into the mold:
Bake for 22 minutes in 350˚F oven. When toothpick comes out clean, it's done.
Isn't it cute?
This was good, although it was definitely more like cake, not a doughnut made out of rice flour. Oh well. It's round, has a hole in the middle, taste good, so I would say MOnut was successful.
After seeing so many people starting a second career by opening gluten-free bakeries around the U.S., I thought, "Martha, you totally missed your chance to capitalize on my MO-dessert line!"
Unfortunately, whenever I read recipes for gluten-free items online, it's always so complicated. Xantham gum? What the hell is that? To substitute wheat flour people combine so many different grain flours, but this is New York City, where pantry space is too limited to keep stock of so many ingredients. This is where my genius MO creativity kicks in. It's so simple, all you need is rice flour. No need to buy a bunch of different kinds of flours, and the result is a crispy outside with a chewy inside. Awesome.
So I made baked MOnuts (get it?? Instead of doughnut). I went to the baking supply store (if you bake cakes, the NYC cake store on 6th Ave and 22nd street is absolute heaven!) and found silicon molds. I was going to buy regular doughnut mold, but figured mini-bundt shapes will be cuter, plus have other usages in the future.
INGREDIENTS
180g sugar
160g rice flour
1tsp baking powder
4 eggs
3 tbsp honey
1 and half stick butter
1.5 tbsp heavy cream
METHOD
It's pretty simple. Mix together eggs honey. Mix flour, sugar and baking powder. P our egg mixture into flour, and combine.
Since rice flour doesn't have any gluten, there's no way to mess this up. You just mix it all together. Simple.
Add melted butter, and heavy cream. Mix.
That's it. While I was done mixing, I realized this recipe is basically the same as MOdeleines. It's more of a cake then doughnut, but oh well.
Pour the batter into the mold:
Bake for 22 minutes in 350˚F oven. When toothpick comes out clean, it's done.
Isn't it cute?
This was good, although it was definitely more like cake, not a doughnut made out of rice flour. Oh well. It's round, has a hole in the middle, taste good, so I would say MOnut was successful.
Comments (10)
I now fully realize how awful my picture taking skill is.
For the record, I did try fixing them. This is the best I could do.
If I buy one of expensive cameras, would the quality significantly improve, or I just don’t have it in me? These suckers were tasty, but do not look appetizing AT ALL!
We need to have an intervention. Yoko and Erin, any advice?
Um, these look delicious!
Yes, of course they are delicious! Yama, please read this: http://www.umamimart.com/2011/01/ask-culinography-when-should-i-use-flash/
Fancy camera is not necessary!
I hate reading directions. I had macro setting, and I don’t use flash. What else do you want me to do?!!
Still a nice post though!
I think it might have something to do with the light in your kitchen. When we were there I noticed it was very “Japanese” with one strong, cold, blueish lightbulb in the ceiling.
Usually food looks better in pure daylight or in the warmth of several hanging lamps above the kitchen table. Yoko fx works next to a big kitchen window which is why the colours and hues in her pics look fresher and more appetixing. But in your pics the light looks cold and “flashy”.
So maybe you could either place some of your food items closer to the couch window when you want to take delicious snaps, or you could install better kitchen lighting to make it more cozy, warm and appetizing.
You need interior design friends who are neither Japanese nor American – none of them can do interior lighting properly (my own conclusion after spending years in Japan and 3 weeks in the US).
YOU CAN DO IT YAMAHOMO!
I’ll blame my apartment.