Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, macrobiotic kinako and dried persimmon crispy snack sticks. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Dried persimmon is a type of traditional dried fruit snack in East Asia. Known as shìbǐng (柿餅) in Chinese, hoshigaki (干し柿) in Japanese, and gotgam (곶감) in Korean, it is traditionally made in the winter, by air drying Oriental persimmon. Hoshigaki, or dried persimmon, is a delicacy in Japanese food culture.
Macrobiotic Kinako and Dried Persimmon Crispy Snack Sticks is one of the most favored of recent trending meals on earth. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions daily. They are nice and they look fantastic. Macrobiotic Kinako and Dried Persimmon Crispy Snack Sticks is something that I have loved my whole life.
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 can achieve it.
The ingredients needed to make Macrobiotic Kinako and Dried Persimmon Crispy Snack Sticks:
- Make ready ☆ Bread (strong) flour
- Get ☆ Kinako
- Prepare ☆ Salt
- Take ☆ Beet sugar (or your choice of sugar)
- Get ☆ Baking powder
- Take net weight 60 grams Dried persimmons (about 3 small ones)
- Take Soy milk
- Make ready Canola oil (or your choice of oil)
Dried Persimmon are both a healthy snack and also used in Korean remembrance ceremonies or Jesa (제사). Among the physicochemical qualities, significant differences were observed in color parameters such as. a. Arrange the crab sticks one layer on plates. b. Allow them to air dry for several hours to minimize oil splatters during deep-frying. c.
Instructions to make Macrobiotic Kinako and Dried Persimmon Crispy Snack Sticks:
- Remove the seeds from the dried persimmon, then finely chop into pieces from 5 mm to 1 cm.
- Put the ☆ ingredients and chopped dried persimmon in a bowl, then combine.
- In a separate bowl, combine the soy milk and the oil.
- Without over-mixing, blend the dry and wet ingredients from Step 2 and 3.
- Flatten the dough into a 7-8 mm thick, 20 cm x 15 cm loaf.
- Bake for 25-30 minutes in an oven preheated to 170℃.
- The baking time might seem a bit long, but they'll turn out very crisp and delicious!
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So that is going to wrap it up with this exceptional food macrobiotic kinako and dried persimmon crispy snack sticks recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
