Hi, I’m Kate. Today, I’m gonna show you how to prepare macrobiotic kinako and dried persimmon crispy snack sticks recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I will make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Macrobiotic Kinako and Dried Persimmon Crispy Snack Sticks Recipe
Macrobiotic Kinako and Dried Persimmon Crispy Snack Sticks is one of the most popular of recent trending foods on earth. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions daily. Macrobiotic Kinako and Dried Persimmon Crispy Snack Sticks is something which I have loved my whole life. They are fine and they look fantastic.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook macrobiotic kinako and dried persimmon crispy snack sticks using 8 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Macrobiotic Kinako and Dried Persimmon Crispy Snack Sticks:
- Make ready 80 grams ☆ Bread (strong) flour
- Get 40 grams ☆ Kinako
- Take 1 pinch ☆ Salt
- Get 25 grams ☆ Beet sugar (or your choice of sugar)
- Get 1/2 tsp ☆ Baking powder
- Get 1 net weight 60 grams Dried persimmons (about 3 small ones)
- Make ready 60 grams Soy milk
- Prepare 35 grams Canola oil (or your choice of oil)
Instructions to make Macrobiotic Kinako and Dried Persimmon Crispy Snack Sticks:
- Remove the seeds from the dried persimmon, then finely chop into pieces from 5 mm to 1 cm.
- Put the ☆ ingredients and chopped dried persimmon in a bowl, then combine.
- In a separate bowl, combine the soy milk and the oil.
- Without over-mixing, blend the dry and wet ingredients from Step 2 and 3.
- Flatten the dough into a 7-8 mm thick, 20 cm x 15 cm loaf.
- Bake for 25-30 minutes in an oven preheated to 170℃.
- The baking time might seem a bit long, but they’ll turn out very crisp and delicious!
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