Egg-Free Miso & Sesame Okara Biscotti
My previous recipe was created by referring to "Okara Biscotti".
Slice the dough before it gets cold at Step 6 for a more beautiful looking cross section.
The amount of milk depends on the moisture content of the okara, thus, the wide range in the amount is listed. Add a small amount of milk at first and gradually add more if the dough does not seem to come together. Recipe by tearstar
Ingredients
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100 grams Fresh okara
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100 grams ＊ Cake flour
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1 tsp ＊ Baking powder
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50 grams ＊ Soft light brown sugar
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30 grams Miso
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25 grams Sesame seeds
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30 ml Milk
Cooking Instructions
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1
In a plastic bag or a bowl, add all the ＊ ingredients and mix well. Add the okara and mix well.
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2
Combine the miso, milk, and the sesame seeds, add to the Step 1 mixture, and mix well.
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3
Preheat the oven to 170℃.
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4
Place the dough onto parchment paper and shape it into about a 12 x 25 cm oblong shape. It's easier to shape the dough with wet hands.
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5
Place on the top rack of the 170℃ oven and bake for about 20 minutes.
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6
Take it out of the oven, once the dough cools down a little, cut it into 1 cm slices while it's still warm, and place back on the baking tray.
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7
Lower the oven temperature to 160℃, and bake both sides for 10 minutes each, 20 minutes total. Cool on the baking tray.
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8
Note: Since they get stale easily, store them in an airtight container. If they become stale, toast them and they will be crunchy again.
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9
This is the miso I used for this recipe. If you use ”Saikyo” miso, it creates a mild and refined flavor. Choose the one to suits your taste.
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