Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a special dish, make corn soup-flavored okara cookies in the microwave. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
Make Corn Soup-Flavored Okara Cookies in the Microwave. I originally posted this recipe as a microwave variation for "Easy Okara Cookies - No Tools Needed". bread, cake, cookies etc okara is the perfect way to make each of those things more nutritious than they.all you need to make this a complete meal is a bowl of miso soup, some.dry the okara. you can dry your okara in the oven on low heat, but the faster way to do it is in the microwave, on. Wet a paper towel, and wring out.
Make Corn Soup-Flavored Okara Cookies in the Microwave is one of the most popular of recent trending meals on earth. It’s simple, it is quick, it tastes delicious. It is appreciated by millions daily. Make Corn Soup-Flavored Okara Cookies in the Microwave is something which I’ve loved my whole life. They’re fine and they look fantastic.
To begin with this particular recipe, we have to prepare a few ingredients. You can have make corn soup-flavored okara cookies in the microwave using 2 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Make Corn Soup-Flavored Okara Cookies in the Microwave:
- Get 50 grams Fresh okara
- Take 1 serving Instant corn soup powder
Corn grown locally will have the best flavor, since it doesn't have to. But there was a problem: vanilla-flavored okara. Okara (not to be confused with okra) is the pulp that's left over after you make soymilk, and normally I I figured that you could use mashed tofu instead of okara, but I didn't want to recommend that without trying it myself. So here I am, alone in the house.
Steps to make Make Corn Soup-Flavored Okara Cookies in the Microwave:
- Put all the ingredients in a plastic bag, and mix with a spoon. Press hard over the bag to form the mixture into a dough.
- Use a rolling pin over the plastic bag to roll the dough out as thinly as possible. Cut into pieces over the bag with a knife (The knife will not get messy this way.)
- To transfer the dough to a baking sheet: Cut the plastic bag open. Lay parchment paper on to of the dough, followed by a flat board (an inverted baking sheet or cutting board is good).
- Securing the baking sheet or board, flip over. The dough will be transferred to the parchment paper easily this way without falling apart. Peel off the plastic bag, and the dough is moved successfully.
- Microwave the dough at 500-600W for 5 minutes, then open the microwave oven door to let steam escape. Microwave for longer while observing the dough (it's done in a total of 5-10 minutes).
- If your oven is 800W, it takes 2 minutes. After 2 minutes open the door to let the steam escape, lower to 500-600W, and microwave in 30 second increments while observing the dough.
- The cookies are ready when they are crispy enough to break apart. If they are limp when lifted, they need more time. Keep in mind that they will harden when cooled.
- They burn easily, so watch out. Don't take your eyes off while you are microwave-cooking the cookies!
- Make a lot and freezer them to use as emergency snacks when you're on a diet. If you eat them with lots of liquid, you can stave off hunger pangs.
- Please see the related recipe "Low-cal Okara Cookies in a Microwave"
- "Okara Cookies in a Microwave with Dashida Flavor"
- This is the base recipe for all the recipes. These are oven-baked. "Easy Okara Cookies - No Tools Needed" - - https://cookpad.com/us/recipes/168940-easy-okara-cookies
In the microwave, husk on, four minutes. Cooked this way, the corn steams in its own juices and absorbs flavor from the husks, resulting in a wonderful, undiluted corn taste. Learn how the microwave can make cooking and husking corn on the cob faster and easier with this method. Here are just a few things to love about cooking corn in the microwave: You can cook as many or as few ears as you want at a time, there's minimal prep, and it's exponentially easier to husk. Can I make chicken soup without corn flour?
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