Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, macrobiotic crispy sake lees snack sticks. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
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Macrobiotic Crispy Sake Lees Snack Sticks is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It is simple, it’s quick, it tastes yummy. They are nice and they look wonderful. Macrobiotic Crispy Sake Lees Snack Sticks is something which I’ve loved my entire life.
To get started with this particular recipe, we have to first prepare a few components. You can cook macrobiotic crispy sake lees snack sticks using 10 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Macrobiotic Crispy Sake Lees Snack Sticks:
- Prepare 70 grams ☆ Bread flour
- Prepare 60 grams ☆ Whole wheat flour (or cake flour)
- Make ready 10 grams ☆ Oatmeal
- Prepare 35 grams ☆ Beet sugar
- Make ready 2 pinch ☆ Salt
- Take 10 grams ☆ Black sesame seeds
- Prepare 1/3 tsp ☆ Baking powder (aluminum-free)
- Take 60 grams Soy milk
- Prepare 40 grams Sake lees
- Get 35 grams Canola oil or olive oil
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Steps to make Macrobiotic Crispy Sake Lees Snack Sticks:
- Combine the ☆ ingredients in a bowl, then mix together with a whisk.
- In a separate bowl, whisk together the soy milk and sake lees.
- Mash the sake lees into a paste with your fingertips. Add the canola oil, and combine.
- You can mix in the dry ingredients with your hands without washing them after mashing the sake lees. Lightly mix the ingredients together.
- Gently combine the ingredients without over-mixing. Add just a tiny bit of water if you really feel there isn't enough moisture to bring the dough together.
- Flatten the dough into a loaf around 20 cm x 15 cm and about 7-8 mm thick.
- Cut into 1 cm strips.
- They will rise slightly from the baking powder, so leave space between them while arranging them on a baking tray.
- Bake for 25-30 minutes in an oven preheated to 170℃. They should be browned to a golden crisp on the surface.
- If properly cooked through, they should be nice and crunchy. Cool completely, then eat 'em up.
- For a variation on this recipe, see "Macrobiotic Cinnamon Nut Crunchy Snack Sticks ".
Kasuzuke, or sake lees pickle, is a type of tsukemono (Japanese pickles) made with sake lees, the leftover from the refining process of sake production. Very crispy and strong taste. ・. Go with beer or sake. ・. So, I am starting to prepare some snacks for the CNY. They will float to the surface while deep-frying, so flip them.
So that’s going to wrap it up for this exceptional food macrobiotic crispy sake lees snack sticks recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
