Food recipes
No-Oil Added Okara and Sweet Potato Crunchy Sticks
No-Oil Added Okara and Sweet Potato Crunchy Sticks Ingredients: sweet potato, raw, unprepared okara wheat flours, bread, unenriched sugars, granulated Directions: Preheat the oven to 320F/160C. Cook the sweet potato i...
No-Oil Added Okara and Sweet Potato Crunchy Sticks
Ingredients:
sweet potato, raw, unprepared
okara
wheat flours, bread, unenriched
sugars, granulated
Directions:
Preheat the oven to 320F/160C.
Cook the sweet potato in advance by steaming or boiling.
Heat the okara in a microwave for about 3 minutes to remove a little bit of the excess moisture.
Mix the sweet potato and okara together while they are hot and add sugar at this point if you want.
Add strong bread flour when the sweet potato and okara are mixed.
Knead well to mix.
Lay cellophane wrap and place the dough.
Cover with another sheet of cellophane wrap and roll out the dough into 3mm thick.
Cut the dough into about 1cm sticks and poke holes using a fork.
Line on a baking sheet and bake for about 20 to 30 minutes while watching over them.
When ready, let cool on a rack and store in a jar or an air-tight container.
If you cut the stick about 1 to 1.5cm thick, they can also be made into chips.
They're crispy and delicious.
Ingredients:
sweet potato, raw, unprepared
okara
wheat flours, bread, unenriched
sugars, granulated
Directions:
Preheat the oven to 320F/160C.
Cook the sweet potato in advance by steaming or boiling.
Heat the okara in a microwave for about 3 minutes to remove a little bit of the excess moisture.
Mix the sweet potato and okara together while they are hot and add sugar at this point if you want.
Add strong bread flour when the sweet potato and okara are mixed.
Knead well to mix.
Lay cellophane wrap and place the dough.
Cover with another sheet of cellophane wrap and roll out the dough into 3mm thick.
Cut the dough into about 1cm sticks and poke holes using a fork.
Line on a baking sheet and bake for about 20 to 30 minutes while watching over them.
When ready, let cool on a rack and store in a jar or an air-tight container.
If you cut the stick about 1 to 1.5cm thick, they can also be made into chips.
They're crispy and delicious.