Hey everyone, it’s Kayley, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, 'kinako' biscuits. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
'Kinako' Biscuits is one of the most popular of recent trending foods in the world. It’s easy, it is fast, it tastes yummy. It is appreciated by millions daily. 'Kinako' Biscuits is something which I’ve loved my whole life. They’re nice and they look fantastic.
I attempted to make 'Kinako' (finely ground roasted soy beans) at home by toasting dry raw soy beans and grinding them, but my electric grinder didn't make very fine powder. Kinako Powder is simply roasted soy beans flour. It is widely used in Japanese cooking.
To get started with this particular recipe, we have to first prepare a few components. You can have 'kinako' biscuits using 5 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make 'Kinako' Biscuits:
- Make ready 125 g Butter *softened
- Take 1/4 cup Sugar
- Take pinch Salt
- Make ready 1 cup Plain Flour
- Get 1/2 cup Kinako *See http://www.hirokoliston.com/what-is-it/
This seasonal Pocky flavor is a limited edition and part of their "from Japan" series. Kinako is a Japanese ingredient made of roasted soybean flour. It has many applications but is primarily used for Japanese desserts or wagashi. Posts about Biscuit written by fillevanille.
Steps to make 'Kinako' Biscuits:
- Preheat oven to 160°C. Line a baking tray with baking paper.
- Mix all ingredients and knead gently until smooth.
- Roll dough into 2 to 2.5cm balls and place them on the baking tray lined with baking paper allowing some room for spreading. (They won’t spread much.)
- Bake for 20 minutes or until lightly coloured. Allow to cool on tray.
Typically the biscuits are a pale sandy colour, flecked with assorted cereal grains, but this version looks slightly different, containing dark specks of sesame. It has a nutty flavor and is used in Japanese desserts. You can usually find kinako at an Asian grocery store. Riska created their version of rusk and smothered it in kinako cream. This light and airy snack has a nutty soy flavor with a subtle sweetness to it.
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