How to Cook Appetizing Crunchy Healthy Cookie with Okara & Rice Flour
How to Cook Appetizing Crunchy Healthy Cookie with Okara & Rice Flour Delicious, fresh and tasty.
Crunchy Healthy Cookie with Okara & Rice Flour. The trick to this recipe is heating the kara and rolling the cookie dough out thinly. It might be extra effort but please heat the okara slowly on a low flame. If the dough desn't come together very well, add a tiny amount of olive oil.
This recipe is very easy and clean-up is also easy, since all you need to do is measure the ingredients into a plastic bag, roll out the dough, and then cut into cookies.
Okara Cookies Okara cookies has become really popular among Japanese girls looking for weight loss.
When you eat dried okara and have some water, it expands in your stomach and keeps you feeling fuller for longer.
You can cook Crunchy Healthy Cookie with Okara & Rice Flour using 6 ingredients and 8 steps. Here is how you cook it.
Ingredients of Crunchy Healthy Cookie with Okara & Rice Flour
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You need 100 grams of Fresh okara.
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It’s 50 grams of Rice flour.
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It’s 2 tbsp of ●Raw cane sugar.
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Prepare 1 tbsp of ●Soy milk.
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You need 2 tbsp of plus ●Olive oil.
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It’s 1/4 tsp of ●Salt.
Not only that, okara is also high in fibre and contains minerals and protein.
As I mentioned in my previous entries, How to Make Curry Flavored Unohana - Okara Recipe and How to Make Italian Hamburg Steak with Okara, Japanese Style Salisbury Steak, I've shared some recipes using okara with you through my blog.
Today, I'm going to share how to make crunchy okara cookies with you.
The trick to this recipe is heating the kara and rolling the cookie dough out thinly.
Crunchy Healthy Cookie with Okara & Rice Flour step by step
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Heat the okara in a frying pan for 10 minutes until dry and sandy, then leave to cool. Preheat the oven to 180℃..
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Add the ingredients marked with ● to a bowl and mix well with a rubber spatula..
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Add the cooled okara and the rice flour to the mixture and fold in from the bottom. Gather the dough together tightly as if pressing it together..
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Transfer the dough to a plastic bag and roll out until 2-3 mm thick. (I used a 20 x 18 cm bag.).
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Using a knife, cut the dough into the cookie shapes. To do this cut 6 lines vertically and 4 lines horizontally, leaving an equal amount of space between each cut. Transfer the cookies to a sheet of baking paper. (When transferring, the cookies may crumble so be very careful!).
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Bake for 10 minutes in an oven preheated to 180°C, then turn the heat down to 160°C and bake for a further 2-3 minutes. Once the cookies are golden theyre ready!.
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The cookies are likely to crumble when hot so I recommend leaving them to cool in the oven!.
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The trick to this recipe is to heat up the okara properly. The thinner the cookies, the crunchier they will be! Unfortunately, this means they will break easily, too, so be careful!.
It might be extra effort but please heat the okara slowly on a.
The trick to this recipe is heating the kara and rolling the cookie dough out thinly.
It might be extra effort but please heat the okara slowly on a.
The warmth from the metal pan continues to cook the centers all the way through (without burning your cookies, like if you baked them longer!).
If you remove them from the baking sheet too early, the.
