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

Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, macrobiotic kinako and dried persimmon crispy snack sticks. It is one of my favorites food recipes. For mine, I will 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 popular of recent trending foods on earth. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. They are fine and they look wonderful. Macrobiotic Kinako and Dried Persimmon Crispy Snack Sticks is something that I have loved my entire life.

To begin with this particular recipe, we must 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. Get 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. Prepare 1/2 tsp ☆ Baking powder
  6. Prepare 1 net weight 60 grams Dried persimmons (about 3 small ones)
  7. Get 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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