No-Oil Added Okara and Sweet Potato Crunchy Sticks
Because I wanted to eat crispy and slightly hard pretzel sticks that didn't have any oil or egg added.
The sticks will burn if they are too thin and will get mushy if too thick, so roll out the dough into about 3mm.
(I tried different thickness and shapes and found out that 3mm was the best.)
The ends easily burn, so cover the ends with aluminum foil if necessary. For about 30 sticks which are about 9 cm [3.5 in] long. Recipe by Gochitora
No-Oil Added Okara and Sweet Potato Crunchy Sticks
Because I wanted to eat crispy and slightly hard pretzel sticks that didn't have any oil or egg added.
The sticks will burn if they are too thin and will get mushy if too thick, so roll out the dough into about 3mm.
(I tried different thickness and shapes and found out that 3mm was the best.)
The ends easily burn, so cover the ends with aluminum foil if necessary. For about 30 sticks which are about 9 cm [3.5 in] long. Recipe by Gochitora
Cooking Instructions
- 1
Preheat the oven to 320F/160C.
- 2
Cook the sweet potato in advance by steaming or boiling.
- 3
Heat the okara in a microwave for about 3 minutes to remove a little bit of the excess moisture.
- 4
Mix the sweet potato and okara together while they are hot and add sugar at this point if you want.
- 5
Add strong bread flour when the sweet potato and okara are mixed. Knead well to mix.
- 6
Lay cellophane wrap and place the dough. Cover with another sheet of cellophane wrap and roll out the dough into 3mm thick.
- 7
Cut the dough into about 1cm sticks and poke holes using a fork. Line on a baking sheet and bake for about 20 to 30 minutes while watching over them.
- 8
When ready, let cool on a rack and store in a jar or an air-tight container.
- 9
If you cut the stick about 1 to 1.5cm thick, they can also be made into chips. They're crispy and delicious.
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