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Home Dish Miso Cookies

Miso Cookies

Name: How to cook Miso Cookies - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 32 cookies
Cuisine: Us

Introduce

Chef :

Santy Coy

Miso Cookies

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Ingredient

Food ration :

32 cookies

Cooking time :

1 hour 10 minutes

1/2 cup

unsalted butter (room temperature)

1/2 cup

sugar

2 tbsp

white miso

large egg (room temperature)

1 2/3 cup

all-purpose flour (sifted)

1 tsp

baking powder

3 tbsp

toasted white sesame seeds

3 tbsp

toasted black sesame seeds

Cooking instructions

* Step 1

In a large bowl, using a handheld mixer or a stand mixer fitted with a paddle attachment, beat the butter for 30 minutes

* Step 2

Add 1/2 cup sugar and 2 tbsp miso

* Step 3

Beat everything together on medium high speed until smooth, light and fluffy, about 2 minutes

* Step 4

Gradually add the egg to the butter mixture while mixing. Beat on high speed until combined, about 1 minute. Scrape down the sides and up to bottom of the bowl and beat again as needed to combine in between.

* Step 5

In a small bowl, combine 1 2/3 cup all-purpose flour and 1 tsp baking powder and mix with a fork. (I so this extra step so that baking powder is evenly distributed when sifting).

* Step 6

With a fine mesh sieve, sift the flour mixture over a medium bowl.

* Step 7

Gradually add the flour mixture into the mixing bowl at low speed. Once you finish adding all the flour mixture, turn up to high speed and beat until incorporated.

* Step 8

Sprinkle a small amount of flour on the working surface and transfer the dough. If the dough is too soft, chill in the refrigerator for 15 minutes. By chilling, the butter will solidify and it’ll easier to work with.

* Step 9

Roll the dough into a ball and cut in quarter. Roll the dough into 2 long longs.

* Step 10

Each log should be 10 inched (25 cm) long with 1 inch diameter.

* Step 11

Prepare a small flat container (or baking sheet) and add black sesame seeds (save the white one for later a time). Moist a sheet of paper towel with water and wrap around a log so the dough is moisted.

* Step 12

Roll the moistened log in the sesame seeds and wrap in parchment paper or plastic.

* Step 13

Roll the other 2 longs in the black sesame seeds and wrap in parchment paper or plastic.

* Step 14

Chill the cookie dough in the fridge for at least 1 hour.

* Step 15

Meanwhile, prepare oven to 180ºC. For a convection oven, reduce cooking temperature by 15ºC. Prepare a baking sheet lined with parchment paper.

* Step 16

Once the dough is chilled, use a sharp knife to cut dough into 8 slices of even thickness.

* Step 17

Cut the rest of the cookie dough and transfer to the baking sheet lined with parchment paper. If the dough is no longer chilled, you can put the baking sheet in the refrigerator for 15 minutes until the cookies are chilled and firm. (If the cookie dough is chilled, they will not completely lose their shape).