Macrobiotic Kinako and Dried Persimmon Crispy Snack Sticks

Name: Macrobiotic Kinako and Dried Persimmon Crispy Snack Sticks
Cuisine: American
Ingredients: 80 grams ☆ Bread (strong) flour; 40 grams ☆ Kinako; 1 pinch ☆ Salt; 25 grams ☆ Beet sugar (or your choice of sugar); 1/2 tsp ☆ Baking powder; 1 net weight 60 grams Dried persimmons (about 3 small ones); 60 grams Soy milk; 35 grams Canola oil (or your choice of oil)

cookpad.japan @cookpad_jp

The person sitting next to me at a cafe said they had leftover dried persimmon in their fridge, and that gave me the idea for this recipe!

The key is to properly bake them through to a crisp, then let them completely cool.
Their shapes aren't that important, so cut them in any way you like. Recipe by Yukimaru

The person sitting next to me at a cafe said they had leftover dried persimmon in their fridge, and that gave me the idea for this recipe!

The key is to properly bake them through to a crisp, then let them completely cool.
Their shapes aren't that important, so cut them in any way you like. Recipe by Yukimaru

cookpad.japan @cookpad_jp

The person sitting next to me at a cafe said they had leftover dried persimmon in their fridge, and that gave me the idea for this recipe!

The key is to properly bake them through to a crisp, then let them completely cool.
Their shapes aren't that important, so cut them in any way you like. Recipe by Yukimaru

The person sitting next to me at a cafe said they had leftover dried persimmon in their fridge, and that gave me the idea for this recipe!

The key is to properly bake them through to a crisp, then let them completely cool.
Their shapes aren't that important, so cut them in any way you like. Recipe by Yukimaru

Saved

Ingredients

80 grams☆ Bread (strong) flour
40 grams☆ Kinako
1 pinch☆ Salt
25 grams☆ Beet sugar (or your choice of sugar)
1/2 tsp☆ Baking powder
1net weight 60 grams Dried persimmons (about 3 small ones)
60 gramsSoy milk
35 gramsCanola oil (or your choice of oil)

Saved

Steps

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!