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Miso Biscuits (Miso Kukkii) 味增饼干

Ann Low

 

miso biscuits
I was quite curious about the taste of these Miso Biscuits (Miso Kukkii) when I saw them at Eat-Japan the other day. Since I just bought a packet of miso paste, I was very eager to bake some to try and taste. You can smell the aroma of the miso while in the process of baking. The crispy biscuits are quite addictive being a little bit savoury and sweet, a perfect combination! Great to snack on with a cup of tea or coffee.
Do you think these Miso Biscuits look like deep fried tau kwa (beancurd)?… 😀 😀
5 from 1 reviews
Miso Biscuits (Miso Kukkii)
 
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Ingredients
  • 200g Plain flour, sieved
  • 1 Egg (60g), lightly beaten
  • 100g Butter, softened
  • 80g Sugar
  • 25g White or brown miso paste
  • 1 tbsp Black sesame seeds, toasted
Instructions
  1. Put butter in the mixing bowl and beat in low speed for 1 minute then add in sugar and miso into it and continue beating until light.
  2. Add the beaten egg gradually and mix well, then pour in all the flour and black sesame seeds. Continue to mix at low speed for about 30 seconds. Then fold batter gently with a rubber spatula to become a soft dough.
  3. Place the soft dough on a greased proof paper and shape to long length and roll it into a pole or square shape and roll it up. Place in the freezer for 30-45 minutes for the dough to harden for easier cutting. Cut dough into 0.5cm thick and place on baking try (lined with parchment paper).
  4. Bake at preheated oven 180 degrees C for 15 - 20 minutes until slightly browned.
  5. Leave to cool on baking pan and store in an airtight container.
Notes
Please keep in mind that all ovens temperature and baking time varies.
3.5.3229
  1. 使用电动搅拌器以底速度把牛油搅打1分钟，加入糖和味增继续搅打致松发。
  2. 慢慢的倒入蛋液拌匀，跟着倒入面粉和黑芝麻，以底速度搅打30秒。然后用橡皮刮刀翻拌致成软面团。
  3. 将软面团放在油纸上，卷成长方或圆形，收进结冰库30-45分钟以便容易切割。用刀将冷冻面团切成片厚度约0.5cm，排列於烤盘上底部铺纸。
  4. 放进预热烤箱180度，烤约15-20分钟致稍微金黄色。
  5. 饼干待凉后封密收藏。

 

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