This might be a big, too complicated question to ask >.< but I've often been making the recipe for manju lately. It's a sweet baked (Japanese) cookie-type thing - with a soft sugar cookie-like dough around a little bit of red bean curd. The recipe I normally use for the dough is very dense and thick tasting, and I think that they would be so much more enjoyable if the dough was lighter and more cake-like.
The dough is the only thing I'm worrying about now. It's is very similar to a not-very-sweet cookie in both taste and texture, and I really hope this recipe can be easily changed =)
Recipe:
3 cups all purpose flour
1/2 tsp. cream of tartar
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 cup butter
1 1/4 cup white sugar
2 egg white, 1 egg yolk
about 1/4 cup milk
I usually just combine and sift the dry ingredients and cream the wet ingredients, and then mixing them together while adding in the milk. After wrapping the dough around the bean curd, I bake it at 350 degrees for between 20 and 23 minutes.
Thank you guys so much!
The dough is the only thing I'm worrying about now. It's is very similar to a not-very-sweet cookie in both taste and texture, and I really hope this recipe can be easily changed =)
Recipe:
3 cups all purpose flour
1/2 tsp. cream of tartar
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 cup butter
1 1/4 cup white sugar
2 egg white, 1 egg yolk
about 1/4 cup milk
I usually just combine and sift the dry ingredients and cream the wet ingredients, and then mixing them together while adding in the milk. After wrapping the dough around the bean curd, I bake it at 350 degrees for between 20 and 23 minutes.
Thank you guys so much!
