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

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, macrobiotic kinako and dried persimmon crispy snack sticks. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Macrobiotic Kinako and Dried Persimmon Crispy Snack Sticks is one of the most well liked of current trending meals in the world. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Macrobiotic Kinako and Dried Persimmon Crispy Snack Sticks is something that I’ve loved my entire life. They’re fine and they look wonderful.

To get started with this particular recipe, we have to first prepare a few components. You can cook 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. Make ready 80 grams ☆ Bread (strong) flour
  2. Make ready 40 grams ☆ Kinako
  3. Take 1 pinch ☆ Salt
  4. Prepare 25 grams ☆ Beet sugar (or your choice of sugar)
  5. Get 1/2 tsp ☆ Baking powder
  6. Make ready 1 net weight 60 grams Dried persimmons (about 3 small ones)
  7. Make ready 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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