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, I will show you a way to make a distinctive dish, macrobiotic kinako and dried persimmon crispy snack sticks. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Macrobiotic Kinako and Dried Persimmon Crispy Snack Sticks is one of the most popular of recent trending foods in the world. It is appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. Macrobiotic Kinako and Dried Persimmon Crispy Snack Sticks is something that I have loved my whole life. They are fine and they look wonderful.

To begin with this particular 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 can achieve that.

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