76 lines
3.4 KiB
Text
76 lines
3.4 KiB
Text
author: ertua
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---
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body:
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**This recipe makes the best waffles ever, according to its creator, but scales poorly because it includes okara, a somewhat exotic ingredient.**
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Okara
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-----------------
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*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).
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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).
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But it's also quickly perishable. Regular soymilk self-cookers know the problem of where to put it, so they get creative by necessity.
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So this waffle recipe was actually created as a leftover Okara.
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Thus the dough quantity of this recipe results naturally from the size of the soy milk machine.
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Surprisingly, there is no real substitute for okara, and it is also difficult to make or keep large quantities of it on hand.
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Accordingly, this recipe scales poorly, and is not large-use tested. Alpha edition!
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Okara produce
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=================
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If you don't have a soy milk maker, this can also be done with occidental household remedies:
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Soak `150 g soybeans` for a couple of hours, then add fresh water to `1.5 L` and boil for 10 to 15 minutes.
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Then grind with a blender/puree (not too fine) and strain the soy milk through cheesecloth or a fine sieve.
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The filtrate is the longed for okara.
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Each batch yields, in addition to 1.3 L of delicious DIY soy milk, about 250 g of okara.
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Recipe (from a batch of Okara)
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Ingredients
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=================
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```
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250 g okara
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150 mL vegetable oil (rapeseed, sunflower, ...)
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200 g flour
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150 g sugar
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50 g sourdough (wheat is preferred, but rye is also possible)
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1/4 yeast cube
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q.s. water (to adjust consistency)
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1 tsp psyllium husk flour (optional)
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```
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Special tools
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=================
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```
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Soy milk machine (or blender/blender and large strainer/cheesecloth).
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```
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Preparation
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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.
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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.
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Let rise for at least half an hour, then check dough consistency again.
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The waffles bake out very easily and quickly, brown nicely, and become very crisp-tender.
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Product information
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**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.
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**Flea seed hull flour** is a real secret ingredient. If desired, it should be stirred into the flour beforehand, because otherwise it clumps properly.
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This stuff makes the waffles very tender/crispy (with short/long baking time), and the yield (number of waffles per kilogram of dough) increases.
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---
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icon: fas fa-cog
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---
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number: 142
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---
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teaser:
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Okara, the secret magic ingredient for the best waffles!
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Must be wrested laboriously from the soybeans, but is worth the effort!
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---
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title: Waffles with okara [sourdough].
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