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My review
Japanese-American Pocky® Sticks
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Peppermint
"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."
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Ingredients
1 h 50 m servings 14 calsOriginal recipe yields 100 servings (100 dippable sticks)
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- 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.
Footnotes
- Cook's Note:
- 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.
Nutrition Facts
Per Serving: 14 calories; 0.5 g fat; 2.2 g carbohydrates; 0.3 g protein; < 1 mg cholesterol; 11 mg sodium. Full nutrition