Hello, I am Jane. Today, I’m gonna show you how to prepare chinsuko (okinawan cookies) with cake or bread flour recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Chinsuko (Okinawan Cookies) with Cake or Bread Flour Recipe
Chinsuko (Okinawan Cookies) with Cake or Bread Flour is one of the most favored of current trending meals in the world. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. They are nice and they look wonderful. Chinsuko (Okinawan Cookies) with Cake or Bread Flour is something that I have loved my whole life.
To be with this recipe, we must first prepare a few ingredients. You can cook chinsuko (okinawan cookies) with cake or bread flour using 4 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Chinsuko (Okinawan Cookies) with Cake or Bread Flour:
- Make ready 50 grams Cake flour or bread flour
- Get 20 grams Beet sugar
- Get 25 grams Olive oil
- Get 1 dash Salt
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!!
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