Chinsuko (Okinawan Cookies) with Cake or Bread Flour
Chinsuko (Okinawan Cookies) with Cake or Bread Flour

Hello everybody, it is Jim, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, chinsuko (okinawan cookies) with cake or bread flour. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Great recipe for Chinsuko (Okinawan Cookies) with Cake or Bread Flour. I've made these many times using cake flour, but since I had leftover bread flour, I used bread flour instead. To my surprise, the bread flour version turned out to be tastier than the cake flour version.

Chinsuko (Okinawan Cookies) with Cake or Bread Flour is one of the most favored of recent trending meals on earth. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look wonderful. Chinsuko (Okinawan Cookies) with Cake or Bread Flour is something that I have loved my entire life.

To begin with this 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 cook it.

The ingredients needed to make Chinsuko (Okinawan Cookies) with Cake or Bread Flour:
  1. Prepare 50 grams Cake flour or bread flour
  2. Make ready 20 grams Beet sugar
  3. Make ready 25 grams Olive oil
  4. Take 1 dash Salt

Chinsuko Okinawan Cookies With Cake Or Bread Flour Recipe By Cookpad An.. To my surprise, the bread flour version turned out to be tastier than the cake flour version. The cookies will be pipping hot right out of the oven, so be cautious when. Sift plain flour, cornflour, baking powder and salt into a mixing bowl.

Steps to make Chinsuko (Okinawan Cookies) with Cake or Bread Flour:
  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!!

Roughly crumble the black sugar and mix into the flour mixture. Blend milk and vegetable oil, then pour into the flour mixture. Lightly mix with a spatula till free of lumps. Divide batter into paper lined ramekins or cups. If you use lard instead of vegetable oil, you'll have authentic chinsuko cookies.

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