Recipe of Quick Oil-free Crispy Okara Cookies

Hello everybody, it's me again, Dan, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, Simple Way to Make Quick Oil-free Crispy Okara Cookies. One of my favorites. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Oil-free Crispy Okara Cookies, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Oil-free Crispy Okara Cookies delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Oil-free Crispy Okara Cookies is 30 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook Oil-free Crispy Okara Cookies using 9 ingredients and 9 steps. Here is how you cook it.

I wanted to make okara cookie without oil but still crispy, so I tried my best and made this recipe. I recommendor 773267 for the okara. The thickness should be not too thin and not too thick. Check on the cookies occasionally while baking. Recipe by kurikuro

Ingredients and spices that need to be Prepare to make Oil-free Crispy Okara Cookies:

1. 20 grams @Dried okara powder
2. 80 grams) ( ↑When using fresh okara
3. 10 grams Cake flour
4. 10 grams Cornstarch
5. 5 grams Powdered skim milk
6. 1/2 tsp Baking powder
7. 20 grams Egg
8. 20 grams Sugar
9. 1 from 1 tablespoon Water (for adjusting the consistency)

Steps to make to make Oil-free Crispy Okara Cookies

1. [When using fresh okara] Parch the okara using a frying pan or in a microwave to evaporate the moisture completely. Put the okara through a blender and grind it into powder.
2. Combine all the powdered ingredients marked @ and sift.
3. Put the egg and sugar in a bowl and whisk for 1 minute. The mixture will be ready when the sugar has dissolved and when the mixture looks a little bit fluffy.
4. Add the combined powdered ingredients to the egg mixture and mix gently using a rubber spatula. If the dough doesn't clump up, add a little bit of water and adjust.
5. Once the dough comes together, wrap it with plastic wrap and let it sit in the refrigerator for about 30 minutes.
6. Roll out the dough to be 2 mm thick and cut out into your desired shape. Poke holes in the dough using a fork. Preheat the oven to 150℃.
7. First bake for 10 minutes and check how the cookies are baking. If they are still soft, cover the cookies with aluminum foil and leave them in the oven for a while, then the cookies will become crispy.
8. Cool the cookies on a wire rack and then they are ready. One piece is about 8kcal.
9. If you don't poke holes in the cookies in step ⑤, the cookies might have air pockets in them like the picture. You don't have to poke holes if you don't mind the air pockets.

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