Steps to Prepare Favorite Macrobiotic Kinako and Dried Persimmon Crispy Snack Sticks

Macrobiotic Kinako and Dried Persimmon Crispy Snack Sticks.

Hey everyone, I hope you're having an amazing day today. Today, we're going to make a special dish, macrobiotic kinako and dried persimmon crispy snack sticks. One of my favorites. For mine, I am going to 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 in the world. It is easy, it's fast, it tastes delicious. It is enjoyed by millions daily. They're fine and they look fantastic. Macrobiotic Kinako and Dried Persimmon Crispy Snack Sticks is something which I have loved my whole life.

To begin with this particular recipe, we must prepare a few components. You can have 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. {Prepare 80 grams of ☆ Bread (strong) flour.
2. {Take 40 grams of ☆ Kinako.
3. {Make ready 1 pinch of ☆ Salt.
4. {Prepare 25 grams of ☆ Beet sugar (or your choice of sugar).
5. {Make ready 1/2 tsp of ☆ Baking powder.
6. {Take 1 of net weight 60 grams Dried persimmons (about 3 small ones).
7. {Take 60 grams of Soy milk.
8. {Take 35 grams of 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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