Very good, made this for a gluten free family member but I think I'll make them again just because I liked them so much. They aren't very sweet, so I added a bit more sugar than what the recipe calls for. I also added salt and vanilla extract. 1 cup Mochiko sweet rice flour 1/2 cup milk 1/4 cup sugar 1/8 cup coconut cooking oil (the kind that stays liquid at room temp) 1 egg 1/8 tsp salt 1 tsp vanilla extract I found a gluten free food coloring pen at my local Michael's
@@clovenbulletthe rice flour being called glutinous rice flour doesn’t mean it has gluten in it, it’s called that because it’s sticky like glue it’s also known as sticky rice flour
guys there are an amazing substitute for macarons if you're allergic to almonds, want a lower-calorie option or just prefer rice treats! just use 2 and put filling of your choice!
Спасибо❤ очень милые печеньки получились❤❤❤ Но тем кто собирается готовить стоит учесть пару пару моментов: Рисовая мука =/= клейкая рисовая мука, первую пробу пришлось выкинуть((( Стоит добавить щепотку соли, прям немножко, иначе они очень пресные получаются И 20 г сахара очень мало - они совсем не чувствуются, сладкоежки не оценят, но отлично подойдут для сладкой начинки. Если хотите чтобы получились именно сладкие печеньки - стоит добавить хотя бы грамм 40, либо ещё больше, уже на свой вкус (и да, лучше попробовать на сахар сразу сырое тесто)))
@@user-vb6pj7tm6r насколько я понимаю, она просто делается из определенного сорта риса, она более плотная и ближе по клейкости к пшеничной чем просто рисовая. Просто вбейте в поиск клейкая рисовая мука, она так и называется. часто ещё пишут "для моти"
Edit: This recipe just doesn't work. Guys, I made this 5 freakin' times, lmao. I tried baking soda (added a little acid to activate), which didn't make the hollow centers, but rather puffed the cookies out like bread dough. The last attempt I separated two eggs, whipped the whites to soft peaks & used powdered sugar. Still no rise, but the edges did get puffier. There's just no way to make it as the video says. If anyone else has different results, please let us know here. --- I don't know if I can recommend this recipe as an easy one. I tried two batches with the exact amounts, but did have to add almost up to 60g more glutinous rice flour to get the dough into a workable state. The first batch never puffed up and instead flattened down into hard, mochi-like disks. The second batch is doing the same thing, but I reduced the amount of flour, thinking that the first batch was too dense to rise. Letting the bake time run longer also did not work, as the slight puffiness of my cookies ended up collapsing anyways. My recommendation: the measurements for the flour, depending on the brand, should really be closer to 200g. I'm determined to get these cookies right, so I'll try again tomorrow and see if the third batch comes out a little bit better.
Hi. I also tried doing this recipe twice. And I showed it to a friend who bakes and said there was no rising agent. And if there wasn't the egg whites were supposed to be beaten separately. There was no way to do this recipe exactly how the video is shown.
@@Remidyee In theory you might be able to whip the whole egg long enough to incorporate air bubbles leading to a bigger rise, similar to how you make a genoise sponge. But with only a single egg I just don't see how you can get such a good rise? My theory is that a lot of these channels intentionally leave out key ingredients in order for people to rewatch the video to see what they did wrong, therefore getting more watch time. I've noticed a trend with Asian baking channels (Not as a whole, specifically the ones that emphasize how easy, quick, or little ingredients there are, with heavy focus on the aesthetics.) that lots of people in the comments can't get it to work.
@@Remidyee Thank you for confirming with a comment- I was seriously at a loss. I think what should have happened was exactly what your friend suggested- whipping the egg whites to form peaks, and using powdered sugar so that it doesn't fall while baking, like how one would make meringue.
@@volcanosquidward8815 They really got me, because I've probably spent way too much time poring over this video wondering what I did wrong, lmao. Before my comment, I didn't see very many English comments stating that this was made successfully, so I'm glad at least that more people can see this and chime in on whether they could, or if this recipe seriously needs some editing.
I just tried this recipe today and mine turned into mochi discs, as well. Added a bunch more rice flour since it was runny when I measured everything out properly. Next time, I'll also try whipping my egg more. They came out so sad this time around! 😂
Thank you very much for the recipe! I have soooo much idea just by this recipe alone. One problem is, mine can't get off easily when i used baking paper. So i tried to put the dough on the baking tray with a little bit oil greased on it. Still sticky, but at least not the paper stick on it 😅
직접 만들어봤는데 영상보다 설탕 훨씬 많이 한 100g?넣어야 심심하니 맛있는.. 달지도 밋밋하지도 않은 맛이 나와요! 찹쌀가루 엄청 들어가요ㅠㅠ 그냥 구워봤더니 부분부분 부푸는것도 있고 안부푸는것도 있는데 대부분 안부풀어요. 그래서 베이킹소다 넣어서 구우니까 어느정도 부풀긴 하더라구요 근데 그냥 영상대로 안될것 같길래 얇게 펴서 온도는 조금 낮게 조금 더 구워서 과자처럼 먹었어요 그게 더 맛있구요...ㅎㅎ 너무 기대하지않고 만드는게 좋을것 같습니다
안녕하세요, 저는 고등학교 1학년에 재학중인 학생입니다. 나는 Miffy를 좋아하기 때문에 당신의 비디오를 특히 좋아합니다. 집에서 만들어봤는데 처음에는 잘 나온 게 아닌데, 연습할수록 실력이 늘더라고요. 결과적으로 우리 가족은 매우 좋은 결과를 얻었다고 말했습니다. 정말 유익하고 좋은 영상 올려주셔서 정말 감사드립니다! :)
-댓글에 소금 약간 넣으래서 1g 추가했어요(안넣으면 더 밋밋해질듯) -주의하셔야할건 영상에 나오는 계란은 소란입니다 대충 맞겠거니~하고 집에 있는 계란 하나 넣었는데 60g이 넘어서 허둥지둥 덜어낼 수 있는데로 덜어냈는데도 50g이 훨씬 넘어서 그냥 했어요 그랬더니 수분이 많아져서 찹쌀가루 4스푼 정도를 추가해야했습니다ㅠ -부풀어 오르지 않는다는 댓글이 있는데 영상처럼 생각보다 크게 짜야지 부푸는거 같습니다 -토끼 모양보다 머리쪽에 동그라미 2개 더 그려서 곰모양 만드는게 더 쉽고 공간 효율성이 커져요 -향료를 안넣으니까 밀가루 냄새가 나요 바닐라익스트랙 추가하는게 좋겠어요 -맛은 확실히 단맛이 잘 안느껴지고 담백해요 저희 어머니는 담백한거 좋아해서 이것도 좋아하셨어요 -가장 큰 문제는 이 쿠키가 구운 직후엔 영상처럼 겉은 파삭!한 느낌이고 안은 약간 떡처럼 쫀득한 느낌인데, 밀폐용기에 보관해도 하루만 지나도 파삭함이 사라지고 약간 떡진 느낌의 쫄깃함만 남는다는거예요 이게 제일 열받음 -그리고 이 쿠키 포만감이 엄청나요 찹쌀가루로 만들어서 그런지 몇개만 먹어도 배가 차더라구요 결론 : 설탕이 적게 들어간다는거 말고는 저에게는 특별히 장점이 없는 쿠키라 다시 만들진 않을거 같네용ㅠ
I love this. Looks easy and yummy. Can you add extracts for flavor? Such as vanilla, almond, orange, lemon, coconut? I want to experiment! Adorable, thank you so much! 💖
Most likely! It really depends on how you like your cookies, since in the video they didn’t, so it could possibly be because they didn’t like the vanilla flavour, but if you like it, definitely go for it!
@@jawaelasometimes, depending on what form the extract comes in, they can alter the texture/form of the bake! there are a lot of recipes that kind of get ruined if you add the moisture of a liquid extract, for example!
Thanks for sharing. Modified a bit by adfing matcha powder and vanilla extract. Only added another tbsp of sugar, I like that these aren't too sweet. The bunny design is so cute 🤍