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When you have only a couple of campers and are searching for some very easy camp cooking, try out the simple and fast technique of tin could cooking. All you will need is a clean tin can – a one gallon size may works nicely. Your source of heat can be a little campfire, or when wood burning is prohibited, a small buddy burner will work well, which can be seen at sporting good stores or online. Place your meal from the tin could and just heat the contents of your own can over a fire. You’ll have a hot meal ready in seconds. This technique works great for sauces, beans and poultry.
A more time-consuming camp cooking technique which also produces tasty meals is pit cooking. It’s also a excellent camp cooking method if you’re using a dutch oven or cast iron cookware. Pit cooking warms your food by heating stones and coals which are buried in the ground. As the rocks cool off, their emitted heat cooks the food. To pit cookfirst dig a hole that is approximately three times larger than your own cookware. Line the pit with rocks and build a fire in the middle. When the fire has burned rapidly for approximately an hour, push the hot coals and rocks into the center. Layer your wrapped food or covered skillets on top of the rocks and coals and put on top. After a number of hours, you’ll have some delicious camp food to enjoy.
We hope you got benefit from reading it, now let’s go back to oil and egg free okara biscotti recipe. To make oil and egg free okara biscotti you need 6 ingredients and 16 steps. Here is how you achieve that.
The ingredients needed to cook Oil and Egg Free Okara Biscotti:
- Take 100 grams Fresh okara
- Take 100 grams Cake flour
- Take 50 to 70 grams Sugar
- Use 1 tsp Baking powder
- Provide 40 grams Milk
- Take 1 as deisred Your choice of flavoring, such as black tea, sesame seeds, aonori, cocoa powder, or green tea powder
Instructions to make Oil and Egg Free Okara Biscotti:
- In a large plastic bag, combine the cake flour, sugar, and baking powder while weighing the ingredients in. If you are adding flavoring ingredients, add them at this point.
- Seal the bag with some air still inside, and mix well. Once the ingredients are well combined, add the okara and mix again, crushing the lumps.
- Gradually add the milk and bring the dough together until it's not too sticky. Preheat the oven to 180℃. Line a cookie sheet with a piece of parchment paper.
- 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. Bake it in oven at 180℃ for 20-25 minutes.
- After about 20 minutes, the surface should be lightly browned. Remove it from the oven, take out the parchment paper, and place the loaf on a cooling rack. Once it cools down, slice into 5 mm thick pieces.
- Meanwhile, preheat the oven to 160℃. Line the pieces on the baking tray and bake at 160℃ for 10 minutes. Turn them over and bake another 10 minutes.
- Take them out of the oven and cool them on a rack. If they don't harden, microwave at 500 W in 30 second intervals while checking the consistency.
- Cool them on a rack. Once they are completely cooled, place them in an airtight container (or a bag) and store them.
- Variety 1 – Black Tea Biscotti: Add 10 g of finely ground tea leaves, as fine as the leaves in a tea bag. I recommend Earl Grey.
- Variety 2 – Cheese Biscotti: Add 15 g of grated cheese, 15 g of sugar, and a pinch of salt. Add some garlic powder also, if desired.
- Variety 3 – Aonori Biscotti: Add 2 tablespoons of aonori, two pinches of salt, and 15 g of sugar.
- Variety 4 – Green tea biscotti: Add 10 g of green tea powder. Its bitter-sweet flavor is satisfying for adult palates.
- Variety 5 – Cocoa Biscotti: Add 15 g of pure cocoa powder. It's better to add a lot of sugar. This is a favorite for kids.
- Variety 6 – Black Sesame Seed Biscotti: Add 20 g of black sesame seeds. They can either be roasted or grounded, or even half and half.
- Variety 7 – Kinako (Soy Flour) Biscotti: Add 20 g of kinako.
- Variety 13 – Consommé Biscotti: Dissolve 1 cube or 5 g of consommé soup stock granules in a small amount of water, and add to the dough. Add 15 g of sugar and no salt.
In a mixer, pulse the almonds and add to the flour mix. If using chocolate chips instead of almonds add it now. Vegan Orange Almond Biscotti Holy Cow! Combine the flour and baking powder, stir into the egg mixture to form a heavy dough. Form each piece into a roll as long as your cookie sheet.
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