Okara (Soy Pulp) and Kabocha Squash Scones. Great recipe for Okara (Soy Pulp) and Kabocha Squash Scones. Just one version of an okara scone that I make often, but finally wrote it down to share here. It's so easy, there's nothing to it.
When my child's allergic reactions were very bad, I made this using easy-to-obtain ingredients while referring to a book on macrobiotics. You can use this cream as is on scones or pancakes. There are ready-made soy milk whips available, but. You can have Okara (Soy Pulp) and Kabocha Squash Scones using 5 ingredients and 7 steps. Here is how you achieve it.
Ingredients of Okara (Soy Pulp) and Kabocha Squash Scones
- It’s of ☆ Fresh okara.
- You need of ☆ Mashed kabocha.
- You need of ☆ Instant pancake mix.
- It’s of ☆ Margarine, or other shortening of your choice.
- Prepare of Your choice of dry fruits, nuts, chocolate chips, etc..
In this blog, we are going to be talking about five different and delicious ways that you can enjoy and repurpose your okara, which is the soybean pulp leftover from making homemade soy milk, and five different Japanese dishes that you're going to definitely enjoy. Slice the kabocha into slices thin enough to cook all the way through. Process the coconut in a blender or food processor until it is coarsely ground. Add the okara (or drained tofu), vanilla, and coconut extract and begin to stir.
Okara (Soy Pulp) and Kabocha Squash Scones instructions
- Combine the ingredients marked with a ☆. For easy clean-up, put into a plastic bag and knead together. Add spices as well..
- Once the ingredients are blended, add dry fruits and nuts to taste..
- The dough is very easy to handle. If it appears sticky, add more pancake mix, and if it is too dry, add soy milk or water – add a little at a time until just right..
- Once the dough is ready, dust flour on your work surface, roll out the dough, fold it, then repeat. To save time, you can omit this step..
- Cut into shapes using cookie cutters. The dough thickness at this point will determine the thickness after baking, since it will not rise much. I made them 2 cm thick, and 4.5 cm in diameter..
- At the thickness shown in the photos, baking time is 20 minutes at 340F/170C. Adjust the temperature and baking time to suit your oven and scone dimensions..
- These are just out of the oven..
Add water by the tablespoon until all the dry ingredients are incorporated and a heavy dough forms. First combine olive oil or melted butter with sugar and egg yolk, whisk until combined. Next add in matcha powder, whisk until combined and then flour and then okara until just incorporated. See more ideas about okara, okara recipes, recipes. NB: I'm sure you could substitute regular flour for the soy flour.