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

Hello everybody, it’s Drew, welcome to my recipe page. Today, we’re going to make a special dish, macrobiotic kinako and dried persimmon crispy snack sticks. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Macrobiotic Kinako and Dried Persimmon Crispy Snack Sticks is one of the most well liked of current trending foods on earth. It is appreciated by millions every day. It is easy, it is fast, it tastes yummy. Macrobiotic Kinako and Dried Persimmon Crispy Snack Sticks is something which I’ve loved my whole life. They’re nice and they look fantastic.

To get started with this recipe, we have to 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 that.

The ingredients needed to make Macrobiotic Kinako and Dried Persimmon Crispy Snack Sticks:
  1. Prepare 80 grams ☆ Bread (strong) flour
  2. Make ready 40 grams ☆ Kinako
  3. Make ready 1 pinch ☆ Salt
  4. Get 25 grams ☆ Beet sugar (or your choice of sugar)
  5. Prepare 1/2 tsp ☆ Baking powder
  6. Get 1 net weight 60 grams Dried persimmons (about 3 small ones)
  7. Prepare 60 grams Soy milk
  8. Take 35 grams Canola oil (or your choice of oil)
Instructions 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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