Hey everyone, it is me again, Dan, welcome to our recipe page. Today, we’re going to make a distinctive dish, chinsuko (okinawan cookies) with cake or bread flour. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Chinsuko (Okinawan Cookies) with Cake or Bread Flour is one of the most favored of current trending meals in the world. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. Chinsuko (Okinawan Cookies) with Cake or Bread Flour is something that I have loved my entire life. They are fine and they look fantastic.
Today Ame teaches you how to make chinsuko, which is an Okinawan cookie. In a bowl, combine the vegetable oil and sugar, mix well. Chinsuko (ちんすこう/金楚糕, Chinsukō) is a traditional sweet made in Okinawa since the times of the Ryukyu Kingdom, and often sold as a souvenir (Miyagegashi).
To begin with this particular recipe, we have to prepare a few components. You can cook chinsuko (okinawan cookies) with cake or bread flour using 4 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Chinsuko (Okinawan Cookies) with Cake or Bread Flour:
- Get 50 grams Cake flour or bread flour
- Prepare 20 grams Beet sugar
- Take 25 grams Olive oil
- Make ready 1 dash Salt
Okinawan cookies with three flavours including plain, brown sugar and sweet potato. Chinpindo Chinsuko Large Family Pack from Okinawa. Traditional Okinawan cookie made of flour, sugar and lard. Chinsuko are a traditional Okinawan shortbread cookie and are a very popularomiyage (souvenir gift) in Japan.
Steps to make Chinsuko (Okinawan Cookies) with Cake or Bread Flour:
- Place a plastic bag inside a small bowl (to stabilize the bag) on top of a scale.
- Measure out 50 g of cake flour or bread flour and 20 g of sugar by putting the ingredients in the plastic bag.
- Lightly mix the dry ingredients in the plastic bag.
- Set the plastic bag back into the bowl and measure in the olive oil. Add 20 g of olive oil if using cake flour or 25 g if using bread flour.
- Combine all of the ingredients together, divide the dough into 6-7 equal portions, roll them into balls, then shape them as desired.
- Line a baking tray with parchment paper, arrange the dough and bake in the toaster oven for about 15 minutes at 170°C.
- Let the cookies cool off before handling. They will be piping hot right out of the toaster oven, so try not to snack on them!!
This version has a unique savory twist to it Baked and layered using Okinawa's famously rich black sugarkokuto, this soft and chewy bread has the perfect harmony of savory yeast bread and. Bread, Buns, Cakes, Cookies, Pastries >>. Simple, delicious, soft and chewy mochi cakes made with glutinous rice flour and mashed Okinawan purple sweet potato are stuffed with sweet peanut fillings. You never use cake & pastry flour to make pasta, or bread flour to make puff pastry unless you want a very poor result. For example, pasta makers often don't think bread flour gives a good result, so they get durum semolina flour from wheat from Canada that's planted in fall and harvested in late spring.
So that’s going to wrap this up for this exceptional food chinsuko (okinawan cookies) with cake or bread flour recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
