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1
In a large plastic bag, combine the cake flour, sugar, and baking powder while weighing the ingredients in.
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2
If you are adding flavoring ingredients, add them at this point.
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3
Seal the bag with some air still inside, and mix well.
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4
Once the ingredients are well combined, add the okara and mix again, crushing the lumps.
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5
Gradually add the milk and bring the dough together until it's not too sticky.
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6
Preheat the oven to 180C.
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7
Line a cookie sheet with a piece of parchment paper.
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8
Place the dough on the cookie sheet and shape it into a roughly 12 x 25 cm rectangular loaf with a 1.5-2 cm thickness.
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9
Bake it in oven at 180C for 20-25 minutes.
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10
After about 20 minutes, the surface should be lightly browned.
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11
Remove it from the oven, take out the parchment paper, and place the loaf on a cooling rack.
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12
Once it cools down, slice into 5 mm thick pieces.
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13
Meanwhile, preheat the oven to 160C.
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14
Line the pieces on the baking tray and bake at 160C for 10 minutes.
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15
Turn them over and bake another 10 minutes.
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16
Take them out of the oven and cool them on a rack.
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17
If they don't harden, microwave at 500 W in 30 second intervals while checking the consistency.
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18
Cool them on a rack.
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19
Once they are completely cooled, place them in an airtight container (or a bag) and store them.
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20
Variety 1 -- Black Tea Biscotti: Add 10 g of finely ground tea leaves, as fine as the leaves in a tea bag.
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21
I recommend Earl Grey.
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22
Variety 2 -- Cheese Biscotti: Add 15 g of grated cheese, 15 g of sugar, and a pinch of salt.
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23
Add some garlic powder also, if desired.
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24
Variety 3 -- Aonori Biscotti: Add 2 tablespoons of aonori, two pinches of salt, and 15 g of sugar.
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25
Variety 4 -- Green tea biscotti: Add 10 g of green tea powder.
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26
Its bitter-sweet flavor is satisfying for adult palates.
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27
Variety 5 -- Cocoa Biscotti: Add 15 g of pure cocoa powder.
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28
It's better to add a lot of sugar.
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29
This is a favorite for kids.
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30
Variety 6 -- Black Sesame Seed Biscotti: Add 20 g of black sesame seeds.
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31
They can either be roasted or grounded, or even half and half.
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32
Variety 7 -- Kinako (Soy Flour) Biscotti: Add 20 g of kinako.
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33
Variety 13 -- Consomme Biscotti: Dissolve 1 cube or 5 g of consomme soup stock granules in a small amount of water, and add to the dough.
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34
Add 15 g of sugar and no salt.
