Non-Oil Ginger Rice Crackers made with Rice Flour.
Hello everybody, it's Louise, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, non-oil ginger rice crackers made with rice flour. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Non-Oil Ginger Rice Crackers made with Rice Flour is one of the most well liked of current trending meals in the world. It's appreciated by millions daily. It's easy, it is fast, it tastes delicious. Non-Oil Ginger Rice Crackers made with Rice Flour is something which I've loved my entire life. They're nice and they look fantastic.
To begin with this recipe, we must first prepare a few components. You can cook non-oil ginger rice crackers made with rice flour using 14 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Non-Oil Ginger Rice Crackers made with Rice Flour:
- {Make ready 50 grams of Rice flour (Joshinko).
- {Prepare 2 of heaping tablespoons Sugar (light brown sugar if you can).
- {Get 1 tsp of Ginger (grated whole with the skin).
- {Prepare 2 grams of Baking powder.
- {Prepare 2 tbsp of Milk.
- {Take of <Thin Roasted Barley Flour and Black Sesame Version>.
- {Get 40 grams of Rice flour.
- {Prepare 10 grams of Thin Roasted Barley flour.
- {Get 2 of heaping tablespoons Sugar (brown sugar if you have it).
- {Make ready 1 tsp of Ginger (grated with skin intact).
- {Get 2 grams of Baking powder.
- {Get 1 pinch of Salt.
- {Get 3 tbsp of Milk.
- {Take 1 1/2 tbsp of Black sesame (to taste).
Steps to make Non-Oil Ginger Rice Crackers made with Rice Flour:
- Add all of the ingredients to a bowl and mix well..
- 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)..
- Remove the plastic wrap, cut into fourths horizontally with a knife,and then cut into eighths vertically. See Steps 4 and 5..
- 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..
- Or, wiggle with your knife when cutting to make space in between..
- 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..
- 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..
- When using mochiko, it closely resembles joshinko with little distinction, but it easily burns (and swells)..
So that's going to wrap it up with this special food non-oil ginger rice crackers made with rice flour recipe. Thank you very much for your time. I'm confident that you can make this at home. There's gonna be more interesting food at home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!