I stumbled across this healthy recipe from a Japanese website. After reading through the recipe and knowing the simple ingredients and simple steps, I have decided to give it a try since I have all the ingredients at home. It is a rather unique recipe using miso (Japanese’ fermented soya bean paste usually use for the preparation of miso soup) and tofu.
After my preparation, I realized that the colour of the cookies are rather dark because of the type of miso paste that I used. I have used the dark brownish type of miso. I am hesitating whether or not to issue this recipe and I have posted in two Facebook Groups to seek members’ opinion. To my surprise, there are many members requesting for the recipes despite the less than desirable look…
On second thought, this recipe may benefit readers or friends who are vegetarian. The cookie is eggless and butter less. I have therefore decided to share with readers this recipe.
To make it look better, I would advised readers to use the miso paste with a lighter colour.. The look of the cookies will then be more appealing. One thing good about the cookie is it is very easy to pipe to the shape that you liked. In addition, it will not distort the original shape when baked. Therefore, you can create the type of flower that suits you.
Taste is a bit of savoury sweet full of miso flavour. Since the original recipe have sugar in it, after taking the first bite, I honestly believed that the sugar can be safely omitted to make it a savoury cookie. Don’t worry that it will be too salty, the saltiness is just like the level in the miso soup we drink. However, I will leave this for the readers to decide.
The cookies can either be chewy or crispy as per the original recipe. Following the initial timing produced a softer chewy cookies, upon extending the baking time and lowering of the baking temperature, the cookies are much crispier.
Readers will have to be psychologically prepared that since it is a non-egg cookie, the baking time will be much longer and the crispiness will not be the same as those uses egg and self raising flour. Those who are adventurous enough can try substitute the cake flour with self raising flour, but the imprint of the cookies may not be obvious.
WHAT IS REQUIRED
Recipe from: Tofu and Miso Spritz Cookies
Servings: Depend on the size of your cookies (about 20-30 small cookies)
140 grams of tofu
20 grams of miso paste
40 grams of vegetable oil
30 grams of sugar (advised to be optional)
140 grams of cake flour
STEPS OF PREPARATION
Preheat the oven to 180 degree Celsius and get ready a baking tray lined with parchment paper.
Put tofu, miso paste, sugar and oil in a mixing bowl. Use a hand whisk to whisk until smooth. Add in the sifted cake flour, Use a knife to fold in the flour in cutting motion, fold until the flour are wet and combined (This step is the same principle as preparation of muffins to avoid over mixing). Transfer the batter to a piping bag fitted with your preferred nozzle. Pipe the batter into your desired shape.
When the piping is done, for crispy cookies, lower the oven temperature to 170 degree Celsius and baked in the oven for 30 minutes or until they are golden brown. (Note that timing will depend very much on the size of your cookies. If your cookies are small, it will be faster than 30 minutes.) If you prefer softer cookies, baked in 180 degree Celsius for 20 minutes.
A simple fuss free cookie and readers who like miso will like this cookie. This is a rather healthy cookie It is eggless, butter less, savoury and aromatic. In addition, it is pure vegetarian. Please remember to buy the type of miso paste with lighter colour and the cookies shall look more presentable.
Hope you like the post today. Cheers and have a nice day.
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