October 20, 2012 - 6:17am
Found a new (to me) ingredient-questions
I am working on a recipe for a cookie and one of the additions is Kinako-Roasted Soy flour. It was listed as a minor amount but essential to the final flavor of the product I am working on.
I found some at an Asian grocery store and it smells like peanut butter to me and seems to be an oily type of powder. I believe it will give a lovely note to the baked good I am making!
Now my question-Am I correct to assume it can go rancid if stored at room temp? I put it in the freezer after I used the small amount.
Any suggestions or even validation? Any additional recipes? It was quite expensive here (Wisconsin,USA)-can I just roast soybean flour?
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.... I'd keep it in the fridge.
so, what else? I googled it. just the kinako part and all kinds of ideas popped up including kinako ice cream. I imagine it would be good in cinn. rolls too or just added like a gluten free ingredient in bread. If oily, might be good blended with cocoa and used in babka or used as a pastry filling or pudding flavour.
I imagine it might make a decent satay sauce, blended with chili peppers, dried tamarind, salt, sugar, water, and thickened by boiling. Served with shreaded shallots and rice steamed in banana leaf. A little sweet soya sauce. Your choice of satay.
I mill my own soy flour from organic soy beans. Soy beans are high in oil so, for long term storage, this flour keeps best in the freezer (I put mine in a paper bag and then put the paper bag in a heavy duty zip lock bag to protect it from moisture). The frig is OK also if you're using it up fairly quickly (in about a month). Because of the high oil content it will go rancid if stored at room temperature.
You could try dry roasting your own soy flour (I've done that also) but you must stir it constantly and watch closely because it can burn very easily. I dry roast soy flour on the stove top in a heavy skillet (I use a non-enameled cast iron skillet) on moderate heat. You could also try an oven, but it would be harder to keep an eye on it (and a little more awkward to stir it). Frankly, you're probably not going to match commercial roasting of the flour so I would recommend buying it.
Hope this helps. Best of luck in your baking adventures.
Mini, I love how your mind works! Great ideas. It would taste great with chocolate as a filling(heaven is calorie free peanut butter and chocolate,after all) and also as a satay. Google will help me find more recipes, I'm sure. I know in the Japanese world, it is used extensively in sweets, sometimes as simple as a coating (like I would use powdered sugar) in which a desert item is rolled.
The label on my small bag of kinako was mostly in an oriental language but then labelled "Soy Flour" ""Kinako" in English. I am happy to hear I can roast my own because plain soy flour is easily available and much less costly. I will use my trusty cast iron and watch it carefully,subf.
Meanwhile it is residing in the freezer in a ziploc so thank you for confirming my instinct on that. I was very surprised at how oily it felt.
I am sure I will be using this interesting flour as a flavorant in other baked goods. It really adds an interesting,subtle flavor note.
Could this be useful as a coating for a chocolate truffle?
If you google Kinako and recipes you will find reference to many desserts coated in this. Moch cakes of all flavors are coated in this flour. I bet a choc truffle would taste good with a little powder sugar,cocoa and kinako.
Roast the beans first then mill them, much easier, great control over color and flavor and it is so much easier than toasting pre ground flour ...just cool the beans completely prior to milling. Skillet or pan in oven or as
I do... use a whirley- pop stovetop crank popcorn maker, to toast beans, rice or any larger grain ..I roast my green coffee beans in a stove top whirley-pop, popper (so I can drink high end coffee on a tight budget!) It worked so well I used my popcorn reserved second popper for toasted chickpeas ( the coffee one is only good for coffee once you use it for such) that I wanted to grind into flour...and voila! Perfectly, evenly toasted flour!
What ever works for you...was just watch closely and remove when desired color and aroma is achieved ..again cool completely on a pan and then mill away.
I agree soy goes rancid fast so keep in freezer