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

Hello everybody, it’s Jim, welcome to my recipe site. Today, I’m gonna show you how to prepare 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 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 yummy. It’s enjoyed by millions every day. They’re nice and they look wonderful. Macrobiotic Kinako and Dried Persimmon Crispy Snack Sticks is something that I’ve loved my entire life.

To get started with this recipe, we have to prepare a few ingredients. 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. Take 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. 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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