Macrobiotic Crispy Sake Lees Snack Sticks
Macrobiotic Crispy Sake Lees Snack Sticks

Hey everyone, it is Jim, welcome to my recipe page. Today, we’re going to make a distinctive dish, macrobiotic crispy sake lees snack sticks. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Macrobiotic Crispy Sake Lees Snack Sticks is one of the most well liked of recent trending foods in the world. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. They’re nice and they look wonderful. Macrobiotic Crispy Sake Lees Snack Sticks is something that I have loved my whole life.

A wide variety of crispy stick snacks options are available to you, such as taste, feature, and processing type. SURIMI CRAB STICKS SNACK! - stik ketam goreng rangup 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.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have macrobiotic crispy sake lees snack sticks using 10 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Macrobiotic Crispy Sake Lees Snack Sticks:
  1. Get 70 grams ☆ Bread flour
  2. Prepare 60 grams ☆ Whole wheat flour (or cake flour)
  3. Take 10 grams ☆ Oatmeal
  4. Prepare 35 grams ☆ Beet sugar
  5. Prepare 2 pinch ☆ Salt
  6. Get 10 grams ☆ Black sesame seeds
  7. Make ready 1/3 tsp ☆ Baking powder (aluminum-free)
  8. Make ready 60 grams Soy milk
  9. Take 40 grams Sake lees
  10. Get 35 grams Canola oil or olive oil

Learn about sake and mirin, their uses, the best substitutions, and how you can cook with these two important Japanese staples. Read on to learn more about sake and mirin, the two essential condiments used in Japanese cuisine. Take a quick glance at Japanese recipes, you'll find two. Did you scroll all this way to get facts about japanese snack stick?

Steps to make Macrobiotic Crispy Sake Lees Snack Sticks:
  1. Combine the ☆ ingredients in a bowl, then mix together with a whisk.
  2. In a separate bowl, whisk together the soy milk and sake lees.
  3. Mash the sake lees into a paste with your fingertips. Add the canola oil, and combine.
  4. You can mix in the dry ingredients with your hands without washing them after mashing the sake lees. Lightly mix the ingredients together.
  5. 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.
  6. Flatten the dough into a loaf around 20 cm x 15 cm and about 7-8 mm thick.
  7. Cut into 1 cm strips.
  8. They will rise slightly from the baking powder, so leave space between them while arranging them on a baking tray.
  9. Bake for 25-30 minutes in an oven preheated to 170℃. They should be browned to a golden crisp on the surface.
  10. If properly cooked through, they should be nice and crunchy. Cool completely, then eat 'em up.
  11. For a variation on this recipe, see "Macrobiotic Cinnamon Nut Crunchy Snack Sticks ".

Well you're in luck, because here they come. This oven-roasted chickpeas snack is one of the easiest and healthiest crunchy snacks you can make! So, here's the recipe for this roasted chickpeas snack! It is as good as it sounds! Also, this recipe can be considered a macrobiotic snack!

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