Macrobiotic Kinako and Dried Persimmon Crispy Snack Sticks
Macrobiotic Kinako and Dried Persimmon Crispy Snack Sticks

Hey everyone, it is Jim, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, macrobiotic kinako and dried persimmon crispy snack sticks. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Macrobiotic Kinako and Dried Persimmon Crispy Snack Sticks is one of the most favored of recent trending foods in the world. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions daily. They are nice and they look fantastic. Macrobiotic Kinako and Dried Persimmon Crispy Snack Sticks is something which I’ve loved my whole life.

To begin with this recipe, we must prepare a few components. You can have macrobiotic kinako and dried persimmon crispy snack sticks using 8 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Macrobiotic Kinako and Dried Persimmon Crispy Snack Sticks:
  1. Prepare 80 grams ☆ Bread (strong) flour
  2. Prepare 40 grams ☆ Kinako
  3. Prepare 1 pinch ☆ Salt
  4. Make ready 25 grams ☆ Beet sugar (or your choice of sugar)
  5. Get 1/2 tsp ☆ Baking powder
  6. Get 1 net weight 60 grams Dried persimmons (about 3 small ones)
  7. Take 60 grams Soy milk
  8. Make ready 35 grams Canola oil (or your choice of oil)
Steps to make Macrobiotic Kinako and Dried Persimmon Crispy Snack Sticks:
  1. Remove the seeds from the dried persimmon, then finely chop into pieces from 5 mm to 1 cm.
  2. Put the ☆ ingredients and chopped dried persimmon in a bowl, then combine.
  3. In a separate bowl, combine the soy milk and the oil.
  4. Without over-mixing, blend the dry and wet ingredients from Step 2 and 3.
  5. Flatten the dough into a 7-8 mm thick, 20 cm x 15 cm loaf.
  6. Bake for 25-30 minutes in an oven preheated to 170℃.
  7. The baking time might seem a bit long, but they'll turn out very crisp and delicious!

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