Chinsuko (Okinawan Cookies) With Cake Or Bread Flour Recipe by cookpad.japan
Cooking Instructions 1 Place a plastic bag inside a small bowl (to stabilize the bag) on top of a scale. 2 Measure out 50 g of cake flour or bread flour and 20 g of sugar by putting the ingredients in the plastic bag. 3 Lightly mix the dry ingredients in the plastic bag. 4 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. 5 Combine all of the ingredients together, divide the dough into 6-7 equal portions, roll them into balls, then shape them as desired. 6 Line a baking tray with parchment paper, arrange the dough and bake in the toaster oven for about 15 minutes at 170°C. 7 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!! 1 Place a plastic bag inside a small bowl (to stabilize the bag) on top of a scale. 1 Place a plastic bag inside a small bowl (to stabilize the bag) on top of a scale. 2 Measure out 50 g of cake flour or bread flour and 20 g of sugar by putting the ingredients in the plastic bag. 2 Measure out 50 g of cake flour or bread flour and 20 g of sugar by putting the ingredients in the plastic bag. 3 Lightly mix the dry ingredients in the plastic bag. 3 Lightly mix the dry ingredients in the plastic bag. 4 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. 4 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. 5 Combine all of the ingredients together, divide the dough into 6-7 equal portions, roll them into balls, then shape them as desired. 5 Combine all of the ingredients together, divide the dough into 6-7 equal portions, roll them into balls, then shape them as desired. 6 Line a baking tray with parchment paper, arrange the dough and bake in the toaster oven for about 15 minutes at 170°C. 6 Line a baking tray with parchment paper, arrange the dough and bake in the toaster oven for about 15 minutes at 170°C. 7 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!! 7 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!! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Soft-baked M&M/Chocolate Chip Cookies Oreo Pudding Pie Graham Cracker Crust Double Coated Cinnamon French Toast Mike's Garlic Peppercorn Pickled Eggs Soft-baked M&M/Chocolate Chip Cookies Oreo Pudding Pie Graham Cracker Crust Double Coated Cinnamon French Toast Mike's Garlic Peppercorn Pickled Eggs Slow Cooker Black Bean Soup Oreo Pudding Pie Genuine Chinese Congee (Ready in About 10 Minutes) Tender & Juicy Buri (Japanese Amberjack) Teriyaki Japanese Littleneck Clams Steamed in Sake Easy Banana Pound Cake in 10 Minutes (good for infants too) Puffy Steamed Nikuman (Meat Filled Bao or Buns) Easy Egg-Free and Butter-Free 15 Minute Cookies Shreshtha's Bongo Fish Curry in Mustard Sauce (Shorshe Maach) Country Potatoes Made With Boiled Potatoes Slow Cooker Black Bean Soup Oreo Pudding Pie Genuine Chinese Congee (Ready in About 10 Minutes) Tender & Juicy Buri (Japanese Amberjack) Teriyaki Japanese Littleneck Clams Steamed in Sake Easy Banana Pound Cake in 10 Minutes (good for infants too) Puffy Steamed Nikuman (Meat Filled Bao or Buns) Easy Egg-Free and Butter-Free 15 Minute Cookies Shreshtha's Bongo Fish Curry in Mustard Sauce (Shorshe Maach) Country Potatoes Made With Boiled Potatoes