Macrobiotic Crispy Sake Lees Snack Sticks Recipe by cookpad.japan
Cooking Instructions 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 ". 1 Combine the ☆ ingredients in a bowl, then mix together with a whisk. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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 ". 11 For a variation on this recipe, see "Macrobiotic Cinnamon Nut Crunchy Snack Sticks ". More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Crockpot Louisiana Red Beans and Rice Louisiana Chicken and Andouille Sausage Gumbo Herb Roasted Potatoes with Honey Mustard Sophie's cold honey sesame meatball noodles Honey Walnut Asparagus Crockpot Louisiana Red Beans and Rice Louisiana Chicken and Andouille Sausage Gumbo Herb Roasted Potatoes with Honey Mustard Sophie's cold honey sesame meatball noodles Honey Walnut Asparagus Braised Chicken and Raw Gluten with Thick Ginger Sauce Easy Macrobiotic Cookies Sun Dried Shiitake Mushrooms with Butter and Soy Sauce Herb Roasted Potatoes with Honey Mustard Macrobiotic Simmered Sweet Onion and Sweet Potato Soft & Creamy Namehan (Nametake Mushrooms & Hanpen Fish Cake) Salt Pickled Cherry Blossom Cabbage and Carrot Coleslaw Easy and Cute Character Bento: Nori Totoro Stewed New Potato, Sweet Onion, and Spring Cabbage Braised Chicken and Raw Gluten with Thick Ginger Sauce Easy Macrobiotic Cookies Sun Dried Shiitake Mushrooms with Butter and Soy Sauce Herb Roasted Potatoes with Honey Mustard Macrobiotic Simmered Sweet Onion and Sweet Potato Soft & Creamy Namehan (Nametake Mushrooms & Hanpen Fish Cake) Salt Pickled Cherry Blossom Cabbage and Carrot Coleslaw Easy and Cute Character Bento: Nori Totoro Stewed New Potato, Sweet Onion, and Spring Cabbage