From 4747518c62f3b66d2f891e87f91c241abe487eac Mon Sep 17 00:00:00 2001 From: fossdd Date: Tue, 29 Dec 2020 15:52:56 +0100 Subject: [PATCH] add english translation of Okara recipe --- content/rezept/okara/contents+en.lr | 76 +++++++++++++++++++++++++++++ 1 file changed, 76 insertions(+) create mode 100644 content/rezept/okara/contents+en.lr diff --git a/content/rezept/okara/contents+en.lr b/content/rezept/okara/contents+en.lr new file mode 100644 index 0000000..b2c1487 --- /dev/null +++ b/content/rezept/okara/contents+en.lr @@ -0,0 +1,76 @@ +author: ertua +--- +body: + +**This recipe makes the best waffles ever, according to its creator, but scales poorly because it includes okara, a somewhat exotic ingredient.** + +Okara +----------------- +*Okara* is the insoluble coarse residue (hulls, cotyledon, washed-out cotyledons) of soybeans left over from the production of soymilk or tofu (boiling, mashing, straining soybeans). +Okara is a flavorless, grainy porridge, and still contains much of what makes soybeans such a fantastic food (and not just for young soy plants): fiber, protein, fat, and all sorts of phytochemicals like lecithin (and we forget there's no egg in this recipe at all). +But it's also quickly perishable. Regular soymilk self-cookers know the problem of where to put it, so they get creative by necessity. + +So this waffle recipe was actually created as a leftover Okara. +Thus the dough quantity of this recipe results naturally from the size of the soy milk machine. +Surprisingly, there is no real substitute for okara, and it is also difficult to make or keep large quantities of it on hand. + +Accordingly, this recipe scales poorly, and is not large-use tested. Alpha edition! + +Okara produce +================= +If you don't have a soy milk maker, this can also be done with occidental household remedies: +Soak `150 g soybeans` for a couple of hours, then add fresh water to `1.5 L` and boil for 10 to 15 minutes. + +Then grind with a blender/puree (not too fine) and strain the soy milk through cheesecloth or a fine sieve. + +The filtrate is the longed for okara. +Each batch yields, in addition to 1.3 L of delicious DIY soy milk, about 250 g of okara. + +Recipe (from a batch of Okara) +----------------- +Ingredients +================= +``` +250 g okara +150 mL vegetable oil (rapeseed, sunflower, ...) +200 g flour +150 g sugar +50 g sourdough (wheat is preferred, but rye is also possible) +1/4 yeast cube +q.s. water (to adjust consistency) +1 tsp psyllium husk flour (optional) +``` + +Special tools +================= +``` +Soy milk machine (or blender/blender and large strainer/cheesecloth). +``` +Preparation +----------------- +First mix the sourdough, yeast and okara (see above, should be at room temperature) with the oil (magic: the lecithin from the soybeans ensures that the oil then no longer settles), then stir in the sugar and wait briefly until it has largely dissolved. The mass becomes a little glassy and thinner. + +Then stir in the flour in several steps, adding water again and again if necessary to obtain the optimum wafer batter consistency at the end. +Let rise for at least half an hour, then check dough consistency again. + +The waffles bake out very easily and quickly, brown nicely, and become very crisp-tender. + +Product information +----------------- +**Flour:** Any flour will do, from 405 white flour to home-ground organic spelt, or blends with rice, buckwheat or lentil flour, rolled oats, starch, etc.! Only in the end should be at least half wheat(variety) in it. + +**Flea seed hull flour** is a real secret ingredient. If desired, it should be stirred into the flour beforehand, because otherwise it clumps properly. +This stuff makes the waffles very tender/crispy (with short/long baking time), and the yield (number of waffles per kilogram of dough) increases. + + +--- +icon: fas fa-cog +--- +number: 142 +--- +teaser: + +Okara, the secret magic ingredient for the best waffles! +Must be wrested laboriously from the soybeans, but is worth the effort! +--- +title: Waffles with okara [sourdough].