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

Hey everyone, it’s John, welcome to my recipe site. Today, we’re going to prepare a special dish, macrobiotic kinako and dried persimmon crispy snack sticks. It is one of my favorites. For mine, I’m gonna make it a 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 on earth. It is enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. Macrobiotic Kinako and Dried Persimmon Crispy Snack Sticks is something which I’ve loved my whole life. They are fine and they look fantastic.

To begin with this recipe, we have to first 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 cook it.

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