I received a cookie called Sabre Hojicha from Osulloc as a gift. These cookie gifts are so nice. Perfect to eat with a warm cup of Americano on a day like today! It’s in a paper tube. Luxury~ Almost all Osulloc products taste good, so you can look forward to it~
Hojicha is popular these days, and Starbucks also has many different types. When I tried it, it tasted a bit like rice flour. So what do hojicha cookies taste like? It didn’t contain a lot of hojicha powder.
I prepared a hot Americano first and opened it. There are cute cookies in there, right? These cookies are quite heavy! These are coffees that are heavy and not light. I think it would be good to use the paper tube to store something later.
Osulloc Sabre Hojicha cookies were not too sweet and went well with Americano. I don’t like it if it’s too sweet, but it had a fragrant hojicha scent and had a good chewy texture. It was a delicious dessert!
Grapefruit Tea Cookies
I made cookies to use the zest from making grapefruit tea.
60g sugar powder, 130g cake flour, 1 yolk, A little vanilla essence, a pinch of salt , 2-3 Tsp grapefruit zest
Making Grapefruit Tea Cookies
1. Cream butter at room temperature and mix with powdered sugar. Add yolks and mix.
2. Next, add salt and vanilla essence and mix, then add sifted flour and knead the dough as if cutting it into pieces.
3. Next, add grapefruit zest and mix until no white powder is visible.
4. Once the dough is complete, place it in a plastic bag and refrigerate/freeze it.
5. Let rest for about 30 minutes and bake in a 180 degree oven until the color changes.
however! When I made it this way, the dough was quite thick. After baking, some of the moisture was lost, so the cookies were crispy, but it was difficult to remove the dough. I think it would be better to shape it into a somewhat circular or square shape, then freeze it and slice it.
Yulmucha Tea Cookies
It’s easy to make cookies or bread as long as you have mixed teas such as coix tea, cocoa, and rice powder. It is recommended to make viscous jujube tea and citron tea with pound cake. It’s been a while since I baked cookies~~
234g of coix tea (disposable mix), 170g of cake flour, 75g of milk, 1 teaspoon of baking powder, 55g of sunflower seed oil.
When making cookies, you don’t have to use eggs. There were 13 bags of 18g disposable coix tea mix left, so I tore them all and put them in a spoon. I added 170g of cake flour and 1 teaspoon of baking powder on top. As I was measuring and adding it, I found out that 75g of milk and 55g of sunflower seed oil were used. The dough was. Do it first with two spoons.
Wear plastic sanitary gloves on both hands and shape the above dough into a lump. Take a small amount of dough from the oven pan and spread it on the oven pan as thin as a 500 won coin. The thinner the cookie dough, the crispier the cookie. If you like it hard, make the dough thin. Unintentionally, the dough in the center is shaped like a distorted heart. There is no need to shape the dough into a round shape like egg crackers.
The first one is baked at 185 degrees for 14 minutes. The taste of cookies made with coix tea is similar to gosomi. A mix of gosomi and shaburekiki? Anyway, it has a savory and savory taste. If the dough is thin, the color will come out quickly. The cookie making time will also be shortened. There are a lot of cookies.
The second coix tea cookies were baked at 180 degrees for 8 minutes. After 10 minutes, the oven stopped operating when it smelled the cookies baking. It is important to smell when cooking in the oven. Place the baked cookies on a tray and let them cool. I ran the oven four times in total. It was quite a lot. Place two layers of paper foil on a plate, cool, then store in an airtight container on Nepkin. If you have some coix seed tea that you buy in a box but don’t eat after a few times, try making cookies~
Ginger Tea Cookies
These are ginger tea cookies that I baked about a month ago. Usually, when you bake ginger cookies, you bake them with a little commercially available ginger powder, but I tried baking these cookies using the ginger tea that I made by grinding the wild ginger myself and steeping it in honey. It’s even more delicious than I thought.
The reason it comes in two shapes is because I put the ginger cookie in the oven and baked it in the oven and took it out after about 7 minutes and pressed it. On the right, I didn’t press it and pressed it a little wider from the panning time and baked it as is. The left one tastes more crispy.
Butter 160, sugar 100, 1 egg, molasses 100ml, salt 1/4 spoon, gravity spoon 280, ginger tea 50, b.s 1 teaspoon, a little extra sugar
1. Add butter, sugar, eggs, molasses, and salt and whip.
2. Sift in the powder and mix, then add ginger tea and mix to finish kneading.
3. Make a round of an appropriate size, roll in extra sugar, and bake in a preheated 180 degree oven for 16 minutes.
This is Molases. Molases was purchased from Mongolia, and there are two types. I still don’t know the deep taste of Molasses, so those who use it should praise it. Especially when baking white bread and using whole wheat, if you add this, the bread tastes amazing.
However, I also used this while baking ginger cookies this time, and although I wasn’t sure when I had just baked them that day, after a day, the flavor was very different from before. I also shared it with my friends and they praised it for being very delicious.