Recipe Asian-Style Nut Cookies : Delicious and Easy For You To Try

Recipe Asian-Style Nut Cookies : Delicious and Easy For You To Try - If you are a housewife or a worker, you must be bothered if you have to cook for your family every day? Don't worry, because I will share simple and practical recipes for those of you who don't have much time to cook. A list of simple recipes that are practical and delicious are things that mothers at home must have so they don't get confused about what to cook. The name of the recipe this time is Asian-Style Nut Cookies. You are currently reading Recipe Asian-Style Nut Cookies : Delicious and Easy For You To Try. This recipe is easy to practice, you have to know how to make it because this recipe is from the chef or mother cookpad.japan been tested. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Ingredients:

1. Cookie dough
2. 70 grams Cake flour
3. 20 grams Margarine or butter
4. 20 grams Sugar
5. 1/2 Egg
6. Nut filling
7. 70 grams Mixed nuts
8. 30 grams Your choice of dried fruit
9. 10 grams Ground sesame seeds or roasted sesame seeds
10. 10 grams Coarse glutinous rice flour
11. 1 joshinko, kambaiko , or any other rice flour of your choice Or, if unavailable, use...
12. 30 grams Sugar
13. 1 tbsp Vegetable oil
14. 1 tbsp Water
15. 1 dash Cinnamon (optional)
16. Egg wash
17. 1 Beaten egg

Preparation steps:

1. For the nut filling: Mince the ingredients. Combine all of the ingredients listed under "nut filling" in a bowl, and knead them until they come together into a ball. Adjust the amount of water depending on the consistency.

   

2. For the cookie dough: Put the margarine and sugar into a bowl and cream together. When the mixture turns white, add the beaten egg a little at a time, in several batches.

3. Add the cake flour to the mixture from Step 2, then briskly mix with a rubber spatula. Roll the dough out to a 5 mm thickness. Make two sheets of dough to fit the pound cake mold.

   

4. Line the mold with plastic wrap or parchment paper.

5. Fill the mold first with a layer of dough, then a layer of nut filling, then a layer of dough, making sure to press firmly after each layer to fill in any gaps. Press down on the top for good measure.

   

6. Chill in the refrigerator for about 30 minutes. Preheat the oven to 180

   

7. Remove the mold from the refrigerator and release the cookie and lining from the mold. Brush an egg wash on top of the cookie dough.

   

8. Bake in preheated oven for about 25-30 minutes. Cool, then cut and serve.

   

9. I made high-fiber cookies with 40 g cake flour, 10 g whole wheat flour, 20 g okara, 20 g prunes, and 10 g orange peel. They're delightful.

   

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