fake_plastic201
Assistant Cook
- Joined
- Jun 26, 2009
- Messages
- 1
This might be a big, too complicated question to ask >.< but I've often been making the recipe for manju lately - a modernized, local version of a Japanese sweet. It involves a cookie-type dough on the outside of the sweet.
The recipe I normally use for the dough is very dense and thick tasting (it's also very dry), and I think that they would be so much more enjoyable if the dough was lighter and more cake-like. It's is very similar to a not-very-sweet cookie in taste (I actually make cookies with the extra sometimes), 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.
Thank you guys so much!
The recipe I normally use for the dough is very dense and thick tasting (it's also very dry), and I think that they would be so much more enjoyable if the dough was lighter and more cake-like. It's is very similar to a not-very-sweet cookie in taste (I actually make cookies with the extra sometimes), 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.
Thank you guys so much!
