Okara & Bitter Cocoa Orange Biscotti. Okara, soy pulp, or tofu dregs is a pulp consisting of insoluble parts of the soybean that remain after pureed soybeans are filtered in the production of soy milk and tofu. It is generally white or yellowish in color. It is part of the traditional cuisines of Japan, Korea, and China.
Okara, a byproduct of soy milk and tofu production, is a nutritious and delicious ingredient.
Here are some okara recipes to use leftover soybean lees.
Okara is a byproduct of the making of all soy "dairy" foods.
You can cook Okara & Bitter Cocoa Orange Biscotti using 10 ingredients and 10 steps. Here is how you cook it.
Ingredients of Okara & Bitter Cocoa Orange Biscotti
- You need 100 grams of Fresh okara.
- You need 90 grams of ＊Cake flour.
- You need 15 grams of ＊Cocoa powder.
- It's 40 grams of ＊Cane sugar.
- You need 1 tsp of ＊Baking powder.
- Prepare 1 small of pinch ＊Salt.
- You need 1 small of Egg.
- You need 30 grams of ◎Marmalade jam.
- Prepare 1 tsp of ◎Orange liquour (Grand Marnier, etc.).
- Prepare 10 grams of Candied orange peel.
Okara is the ground up fibrous part of bean. It consists of insoluble parts of soybean which is remained after pureed soybeans are filtered in producing soy milk and tofu. Generally it is white or yellowish in color. See more ideas about Okara recipes, Okara, Recipes.
Okara & Bitter Cocoa Orange Biscotti instructions
- Place the ＊ ingredients into a plastic baggie and shake to combine. Then add the okara and shake to mix together while breaking clumps..
- Combine the egg and ◎ ingredients well and then add to the bag from Step 1. Add the roughly chopped candied orange peel. Refer to Helpful Hints..
- Place the dough on a parchment lined baking tray. Spread it out into a 12 x 25 cm, rectangular mound with the center rounded out..
- It will be easy to shape if your hands are wet..
- Bake for 20 minutes on the top rack of a preheated 180°C oven..
- Remove and let cool. While the dough is still warm, cut into 1 cm wide sticks. Line them up on the baking tray..
- Lower the oven temperature to 160°C and bake each side for 10 minutes for a total baking (dehydrating) time of 20 minutes. Let cool on the baking tray..
- These get soft easily, so please store them in an air-tight container. If they have become soft, heat them up in the toaster oven to make them crunchy again..
- When compared to egg-free biscotti, the dough was somewhat soft and easy to cut..
- If you like even crunchier cookies, I recommend trying"Crunchy Cocoa Okara Sticks" https://cookpad.com/us/recipes/144799-crunchy-cocoa-okara-sticks.
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