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

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, macrobiotic kinako and dried persimmon crispy snack sticks. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Macrobiotic Kinako and Dried Persimmon Crispy Snack Sticks is one of the most well liked of recent trending meals on earth. It is simple, it is fast, it tastes delicious. It is enjoyed by millions every day. Macrobiotic Kinako and Dried Persimmon Crispy Snack Sticks is something which I’ve loved my entire life. They’re nice and they look fantastic.

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

The ingredients needed to make Macrobiotic Kinako and Dried Persimmon Crispy Snack Sticks:
  1. Take 80 grams ☆ Bread (strong) flour
  2. Prepare 40 grams ☆ Kinako
  3. Take 1 pinch ☆ Salt
  4. Get 25 grams ☆ Beet sugar (or your choice of sugar)
  5. Take 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. 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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