Metric:
100gr Sugar
2 Eggs
70gr Buckwheat Flour
50gr Cake Flour
1gr Baking Powder
TRADITIONAL JAPANESE RECIPE: This old-fashioned buckwheat biscuit is one of few sweet treats I enjoy, colourful western-style cakes imported to Japan. It's said to be one of those "southern barbarian" foods, like escabeche and kasutera, that were brought to Japan by 16th-century Portuguese merchants.
It is a simple cookie with a nice buckwheat aroma that has been enjoyed for years and years in Japan.
It may seem odd, but the strong taste of baking soda is just what makes this biscuit unique.
For a truly nostalgic soba-bolo, the texture should be brittle, the taste simple and the appearance plain. Boro in Japan today indicates more cookies than cakes, and also a kind of cookies that are light and crispy.
Skill Level:  |
Time: 45 Minutes |
Price:  |
Serves: 6 People |
Ingredients:
| Conversions |
Directions:
01 - Preheat the oven at 180C / 350F.
02 - Sift together Buckwheat Flour, Cake Flour, and Baking Powder.
03 - Separate Eggs in two bowls.
04 - Add half of Sugar to the Yolk bowl and beat the Yolks for a couple of minutes.
05 - Beat Egg Whites and add Sugar. Whip until forming hard peaks, a meringue.
06 - Fold Yolk mixture into meringue
07 - Fold in Flour mixture and mix until all the Flour is well combined, but do not overmix.
08 - Put the Batter in a piping bag with a 8-9mm / 1/3in round piping tip.
09 - Place a silicon mat on a baking sheet. For each cookie, pipe on the mat five dots barely touching each other forming a flower shape.
10 - Bake in the oven about 12-15 minutes or until the cookies brown.
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