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

Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, macrobiotic kinako and dried persimmon crispy snack sticks. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Macrobiotic Kinako and Dried Persimmon Crispy Snack Sticks is one of the most favored of recent trending meals in the world. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. They are nice and they look fantastic. Macrobiotic Kinako and Dried Persimmon Crispy Snack Sticks is something which I have 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 it.

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