"Kumahiko" Bear Icebox Cookie
"Kumahiko" Bear Icebox Cookie

Hello everybody, it’s John, welcome to our recipe site. Today, we’re going to make a special dish, "kumahiko" bear icebox cookie. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Great recipe for "Kumahiko" Bear Icebox Cookie. I thought it would work if I used sesame seeds for Kumahiko. Every time when you form the shapes, keep the dough in the freezer until you are ready to use.

"Kumahiko" Bear Icebox Cookie is one of the most well liked of current trending meals on earth. It is simple, it is fast, it tastes yummy. It is enjoyed by millions daily. They are nice and they look fantastic. "Kumahiko" Bear Icebox Cookie is something which I have loved my whole life.

To get started with this particular recipe, we must prepare a few components. You can have "kumahiko" bear icebox cookie using 7 ingredients and 28 steps. Here is how you can achieve it.

  1. Prepare 170 grams Cake flour
  2. Make ready 70 grams Raw cane sugar
  3. Get 120 grams Unsalted butter
  4. Prepare 1 Egg yolk
  5. Get 1 tsp Cocoa powder (unsweetened)
  6. Get 1 pinch Salt
  7. Take 1 Black sesame seeds for eyes and nose

I thought it would work if I used sesame seeds for Kumahiko. Every time when you form the shapes, keep the dough in the freezer until you are ready to use. Great recipe for "Kumahiko" Bear Icebox Cookie. I wanted to make cute cookies without drawing the face in chocolate or icing after baking.

  1. Bring the butter to room tempearture or microwave at 600 W for 30-40 seconds to soften. If you decide to use the microwave, please be careful not to melt it.
  2. Knead the butter until creamy.
  3. Add the raw cane sugar in 2-3 batches and stir well.
  4. Once the sugar has been incorporated, add the egg yolk. Mix some more.
  5. Mix it until it looks like this picture.
  6. Sift the flour into the bowl.
  7. Use a rubber spatula to combine by cutting into the dough.
  8. The mixture turns crumbly like this picture.
  9. Take 210 g of dough out and mix with cocoa powder using a cutting motion.
  10. Divide the cocoa dough into 3 portions: 1 big ball for the face and other 2 small balls for ears. And also divide the plain dough into 2 portions: 1 big ball for the edge of the cookies and 1 small ball for the nose.
  11. Roll the big cocoa ball for the face into a thick rolling pin-like shape. Roll the 2 small balls for ears into thin sticks.
  12. Shape the thick piece into an oval shape as kumahiko has a little bit of an oval-shaped face.
  13. Make grooves with a chopstick for ears.
  14. It should look like this picture.
  15. Now place the thin sticks into the grooves.
  16. The end looks like this. Wrap with parchment paper or plastic wrap and place in the freezer.
  17. Meanwhile, roll the plain small ball (for nose) into a thin stick. Wrap with parchment paper or plastic wrap and keep in the freezer.
  18. Roll out the plain big ball wide enough to wrap around the face.
  19. When you stretch the dough, try using parchment paper. Fold the paper into a rectangle with the dough inside and roll it out. It makes beautiful rectangle shape. NOTE: This picture shows cocoa dough, but you'll be rolling out the plain dough.
  20. Freeze for 5 minutes to make it easy to remove the parchment paper. Note: Apologies again for using cocoa dough for this picture.
  21. Roll it like this. Gently press the dough between the ears and around the cookie. Let it rest again in the freezer.
  22. After 20 minutes, take it out of the freezer and store in the fridge for 30 minutes. Slice into 4-5 mm thick cookies with knife.
  23. Take the thin stick for the nose out of the freezer and slice it very thinly. It should be easy to make thin slices since the dough is cold.
  24. Place the face cookies on a baking tray lined with parchment paper and begin preheating your oven to 180°C. Meanwhile, place the sliced nose cookies on the face.
  25. Use black sesame seeds for the nose and eyes. Dip the tip of a chopstick in a water and put the sesame seed on it. It will make them easier to work with.
  26. Please refer to Step 26 offor the sesame seed's decoration.
  27. Bake in the oven preheated to 180 °C for 17 minutes. Open the oven door after 7-8 minutes and cover with aluminium foil to avoid darkening the colors.
  28. Done! Please adjust the temperature and time depending on your oven.

I thought it would work if I used sesame seeds for Kumahiko. Arashiyama Kumahiko is located in the middle of Arashiyama, one of the most popular sightseeing spots in Kyoto. The beautiful mountains of Arashiyama and the famous Togetukyo Bridge lie just in front of the restaurant. Please visit Arashiyama Kumahiko if you have an opportunity to travel to Kyoto. There aren't enough food, service, value or atmosphere ratings for Kumahiko Arashiyama, Japan yet.

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