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.
Because okara has already been extracted from a lot of its flavor components to make soy milk, it is very delicate in flavor and tends to take on seasoning pretty easily, which is why it can be used in so many different ways. And potato salad or okara sarada is one way that you can also enjoy reusing your okara. Process the coconut in a blender or food processor until it is coarsely ground. You can have Okara (Soy Pulp) and Kabocha Squash Scones using 5 ingredients and 7 steps. Here is how you cook that.
Ingredients of Okara (Soy Pulp) and Kabocha Squash Scones
- You need 75 grams of ☆ Fresh okara.
- You need 75 grams of ☆ Mashed kabocha.
- Prepare 150 grams of ☆ Instant pancake mix.
- You need 30 grams of ☆ Margarine, or other shortening of your choice.
- It’s 1 of Your choice of dry fruits, nuts, chocolate chips, etc..
Add the okara (or drained tofu), vanilla, and coconut extract and begin to stir. Add water by the tablespoon until all the dry ingredients are incorporated and a heavy dough forms. NB: I'm sure you could substitute regular flour for the soy flour. The reason I threw it in is because I have a big bag of it that I'm trying to get rid of!
Okara (Soy Pulp) and Kabocha Squash Scones step by step
- 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..
See more ideas about okara, okara recipes, recipes. Take boneless chicken breast, cooked, cooled and shredded. Get green apple, peeled and chopped fine. Make ready lemon juice (keeps apples from turning brown) Prepare salt and pepper, to taste. From skin on kabocha squash, to the natural geometry of lotus root, to the unexpected spring of fresh nama-fu (similar to mochi but made of wheat gluten).