Food recipes
Fortune Cookies II
Fortune Cookies II Ingredients: wheat flour, white, all-purpose, unenriched salt, table cornstarch sugars, granulated oil, olive, salad or cooking egg, white, raw, fresh water, bottled, generic Directions: Preheat ove...
Fortune Cookies II
Ingredients:
wheat flour, white, all-purpose, unenriched
salt, table
cornstarch
sugars, granulated
oil, olive, salad or cooking
egg, white, raw, fresh
water, bottled, generic
Directions:
Preheat oven 300 degrees F (150 degrees C).
Stir together sifted flour, salt, cornstarch and sugar.
Add salad oil and egg whites and stir until smooth.
Gradually stir in water just until blended.
Foil cover the cookie sheet.
Drop level tablespoon of batter for each of 6 cookies.
Use back of spoon to spread batter evenly into 4 inch circle.
Bake for about 20 minutes.
Remove one cookie at a time from the oven with a wide spatula; working quickly follow these four steps: 1.
Flip cookie onto cotton gloved hand 2.
Hold fortune in center of pliable cookie while folding cookie in half 3.
Grasp ends of cookie and draw gently down over edge of muffin pan to crease at center of cookie 4.
Fit cookie in muffin pan (points down) to hold shape as it cools If cookie hardens too quickly, return to oven for about 1 minute.
Store in airtight container.
Ingredients:
wheat flour, white, all-purpose, unenriched
salt, table
cornstarch
sugars, granulated
oil, olive, salad or cooking
egg, white, raw, fresh
water, bottled, generic
Directions:
Preheat oven 300 degrees F (150 degrees C).
Stir together sifted flour, salt, cornstarch and sugar.
Add salad oil and egg whites and stir until smooth.
Gradually stir in water just until blended.
Foil cover the cookie sheet.
Drop level tablespoon of batter for each of 6 cookies.
Use back of spoon to spread batter evenly into 4 inch circle.
Bake for about 20 minutes.
Remove one cookie at a time from the oven with a wide spatula; working quickly follow these four steps: 1.
Flip cookie onto cotton gloved hand 2.
Hold fortune in center of pliable cookie while folding cookie in half 3.
Grasp ends of cookie and draw gently down over edge of muffin pan to crease at center of cookie 4.
Fit cookie in muffin pan (points down) to hold shape as it cools If cookie hardens too quickly, return to oven for about 1 minute.
Store in airtight container.