How to Make Thomas Keller Macrobiotic Crispy Sake Lees Snack Sticks

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, macrobiotic crispy sake lees snack sticks. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Macrobiotic Crispy Sake Lees Snack Sticks is one of the most favored of recent trending foods on earth. It is enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. Macrobiotic Crispy Sake Lees Snack Sticks is something that I have loved my entire life. They’re fine and they look wonderful.

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

The ingredients needed to make Macrobiotic Crispy Sake Lees Snack Sticks:

1. Get ☆ Bread flour
2. Make ready ☆ Whole wheat flour (or cake flour)
3. Prepare ☆ Oatmeal
4. Take ☆ Beet sugar
5. Prepare ☆ Salt
6. Get ☆ Black sesame seeds
7. Prepare ☆ Baking powder (aluminum-free)
8. Get Soy milk
9. Take Sake lees
10. Take Canola oil or olive oil

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 ".

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