Oil and Egg Free Okara Biscotti

Name: Oil and Egg Free Okara Biscotti
Yield: 1 serving
Cuisine: American
Ingredients: 100 grams Fresh okara; 100 grams Cake flour; 50 to 70 grams Sugar; 1 tsp Baking powder; 40 grams Milk; 1 as deisred Your choice of flavoring, such as black tea, sesame seeds, aonori, cocoa powder, or green tea powder

cookpad.japan @cookpad_jp

I wanted to make a low-calorie, yet filling snack, so I tried to modify a recipe to make one. These go perfectly well with milk.

You don't need to roast the okara or sift the cake flour. Adjust the amount of sugar to your preference. The thickness or moisture of the dough will change the baking time, so check the oven occasionally and adjust the baking time as needed. If the freshly baked biscotti are slightly soft, they will generally become crunchy by the time they cool down. Recipe by Nyankoro

I wanted to make a low-calorie, yet filling snack, so I tried to modify a recipe to make one. These go perfectly well with milk.

cookpad.japan @cookpad_jp

I wanted to make a low-calorie, yet filling snack, so I tried to modify a recipe to make one. These go perfectly well with milk.

Saved

Ingredients

1 serving

100 gramsFresh okara
100 gramsCake flour
50to 70 grams Sugar
1 tspBaking powder
40 gramsMilk
1as deisred Your choice of flavoring, such as black tea, sesame seeds, aonori, cocoa powder, or green tea powder

Saved

Steps

1

In a large plastic bag, combine the cake flour, sugar, and baking powder while weighing the ingredients in. If you are adding flavoring ingredients, add them at this point.
2

Seal the bag with some air still inside, and mix well. Once the ingredients are well combined, add the okara and mix again, crushing the lumps.
3

Gradually add the milk and bring the dough together until it's not too sticky. Preheat the oven to 180℃. Line a cookie sheet with a piece of parchment paper.
4

Place the dough on the cookie sheet and shape it into a roughly 12 x 25 cm rectangular loaf with a 1.5-2 cm thickness. Bake it in oven at 180℃ for 20-25 minutes.
5

After about 20 minutes, the surface should be lightly browned. Remove it from the oven, take out the parchment paper, and place the loaf on a cooling rack. Once it cools down, slice into 5 mm thick pieces.
6

Meanwhile, preheat the oven to 160℃. Line the pieces on the baking tray and bake at 160℃ for 10 minutes. Turn them over and bake another 10 minutes.
7

Take them out of the oven and cool them on a rack. If they don't harden, microwave at 500 W in 30 second intervals while checking the consistency.
8

Cool them on a rack. Once they are completely cooled, place them in an airtight container (or a bag) and store them.
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Variety 1 -- Black Tea Biscotti: Add 10 g of finely ground tea leaves, as fine as the leaves in a tea bag. I recommend Earl Grey.
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Variety 2 -- Cheese Biscotti: Add 15 g of grated cheese, 15 g of sugar, and a pinch of salt. Add some garlic powder also, if desired.
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Variety 3 -- Aonori Biscotti: Add 2 tablespoons of aonori, two pinches of salt, and 15 g of sugar.
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Variety 4 -- Green tea biscotti: Add 10 g of green tea powder. Its bitter-sweet flavor is satisfying for adult palates.
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Variety 5 -- Cocoa Biscotti: Add 15 g of pure cocoa powder. It's better to add a lot of sugar. This is a favorite for kids.
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Variety 6 -- Black Sesame Seed Biscotti: Add 20 g of black sesame seeds. They can either be roasted or grounded, or even half and half.
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Variety 7 -- Kinako (Soy Flour) Biscotti: Add 20 g of kinako.
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Variety 13 -- Consommé Biscotti: Dissolve 1 cube or 5 g of consommé soup stock granules in a small amount of water, and add to the dough. Add 15 g of sugar and no salt.