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Non-oil Ginger Rice Crackers Made With Rice Flour Recipe

Non-Oil Ginger Rice Crackers made with Rice Flour Recipe
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Prepare the ingredients before making Non-Oil Ginger Rice Crackers made with Rice Flour in your home. Then, follow these steps below to serve Non-Oil Ginger Rice Crackers made with Rice Flour for your family or friends.

Ingredients: Non-Oil Ginger Rice Crackers made with Rice Flour

  • 50 grams Rice flour (Joshinko)
  • 2 heaping tablespoons Sugar (light brown sugar if you can)
  • 1 tsp Ginger (grated whole with the skin)
  • 2 grams Baking powder
  • 2 tbsp Milk
  • <Thin Roasted Barley Flour and Black Sesame Version>
  • 40 grams Rice flour
  • 10 grams Thin Roasted Barley flour
  • 2 heaping tablespoons Sugar (brown sugar if you have it)
  • 1 tsp Ginger (grated with skin intact)
  • 2 grams Baking powder
  • 1 pinch Salt
  • 3 tbsp Milk
  • 1 1/2 tbsp Black sesame (to taste)

How to Make Non-Oil Ginger Rice Crackers made with Rice Flour

If you have prepared the ingredients needed, now time to start cooking. There are 8 steps you must follow to make Non-Oil Ginger Rice Crackers made with Rice Flour in your home by yourself.

    Step 1
  • Add all of the ingredients to a bowl and mix well.
  • Step 2
  • Spread the dough out on a cooking sheet, cover with plastic wrap, and roll out to about 17x17 cm with a rolling pin (2 mm thick).
  • Step 3
  • Remove the plastic wrap, cut into fourths horizontally with a knife,and then cut into eighths vertically. See Steps 4 and 5.
  • Step 4
  • Scoop up the cut dough, and line with spaces in between. You can scoop up 2-3 pieces at a time if you can manage it.
  • Step 5
  • Or, wiggle with your knife when cutting to make space in between.
  • Step 6
  • Bake for 13~15 minutes in an oven preheated to 340°F/170°C. Keep an eye on them as they bake to make sure they don't burn.
  • Step 7
  • You can make a thin roasted barley flour and sesame version the same manner. The thin roasted barley flour will absorb moisture more, so use lots of milk.
  • Step 8
  • When using mochiko, it closely resembles joshinko with little distinction, but it easily burns (and swells).
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