Please, I'm desperate for help with these chewy donuts.
I had a chewy donut in Asia created with tapioca starch. It was delicious. A few months back, my friend and I quit our full-time jobs to try and start a shop selling. We thought it would be easy. I learned all about donuts, but I still have no idea how to create them.
Some things I know about the donuts...
1) They're cake-type donuts, made with a cake donut depositor.
2) The consistency of the dough in the machine is like a normal dough. In many of my test recipes, I've added a lot of starch, so it becomes more like a non-newtonian fluid (cornstarch + water) than like an actual, elastic dough.
3) The chewiness comes primarily from tapioca starch, not glutinous rice flour.
4) Xanthan gum, potato flour, and tofu make the insides a little too dense, almost like a gummy bear. The donut is supposed to taste almost like a super glutinous, chewy bread, but not tough like bread is tough.
5) We've already used several different flours and starches, including low gluten flour, all purpose flour, high gluten flour, potato flour, potato starch, soy flour, corn starch, corn flour, glutinous rice flour, cassava/manioc flour, tapioca starch, and a few others.
Can anyone give me any hints on how to make these please? Any ideas? Anything you guys can throw out would be useful. I will try to answer questions about what we've already tried to the best of my knowledge. I'm very grateful for any kind of help I can get. Thanks.