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The Best Recipes: Japanese-American Pocky® Sticks Popular Recipes

Trying to find recipes Japanese-American Pocky® Sticks, each of our site provides recipes Japanese-American Pocky® Sticks that an individual need Listed below are the dishes Japanese-American Pocky® Sticks that will you need

Japanese-American Pocky® Sticks

"I have a lot of Japanese friends, and they all rave about Pocky®. One day I decided to try them, and they were good! Of course they bought theirs, and I wanted to make my own, so I had to look high and low until finally I created my own recipe. I flavored them with tahini and a little orange zest."

Ingredients :

  • 1 1/4 cups all-purpose flour
  • 1/3 cup cake flour
  • 5 teaspoons confectioners' sugar, sifted
  • 1/3 teaspoon salt
  • 1/3 cup lukewarm milk
  • 1 (.25 ounce) package active dry yeast
  • 7 teaspoons honey
  • 5 teaspoons tahini (sesame seed paste)
  • 1/3 cup lukewarm water
  • 3 tablespoons unsalted butter, at room temperature, or more as needed
  • 1/2 orange, zested

Instructions :

Prep : 40M Cook : 100M Ready in : 1H50M
  • Combine all-purpose flour, cake flour, confectioners' sugar, and salt in the bowl of an electric mixer fitted with the dough hook. Mix together on low speed.
  • Stir milk and yeast together in a small bowl. Mix honey and tahini together in a separate bowl. Add milk mixture and honey mixture to the flour mixture. Mix together on medium speed to form a dough. Add water, butter, and orange zest; continue mixing until dough is firm and elastic.
  • Wrap dough in plastic wrap and refrigerate for at least 1 hour.
  • Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  • Divide dough into 3 pieces and knead until smooth. Roll 1 piece into a rectangle that's about 6 inches long and 1/4 inch thick. Cut into 1/4-inch strips using a sharp knife. Arrange strips 1 inch apart on the baking sheets. Repeat with remaining 2 pieces of dough.
  • Bake in the preheated oven, watching carefully, until golden brown, 10 to 15 minutes.

Notes :

  • These can be eaten plain, but most prefer them coated with a flavored coating. To coat with plain nuts, fruits, or other toppings: Dip room temperature sticks in simple syrup (sugar dissolved in water), then quickly roll in topping(s). Yogurt coatings and other coatings may be used too. To coat with chocolate: dip sticks in tempered chocolate and let stand until set. You can sprinkle on toppings before the chocolate hardens.

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