Thursday, June 9, 2011
recipe from Not Quite Nigella
-makes 65 pockys
105g/3.7 oz strong baker’s/bread flour
80g/2.82oz plain all purpose flour
1/4 teaspoon salt
13g/0.46oz icing sugar sifted (I only used 10g)
6g/0.21oz dried yeast
65ml/2.20 fl oz milk, lukewarm (I opted for soymilk)
16g/0.56oz tahini (omitted)
zest of 1/2 mandarin or 1/4 orange
25g/0.88oz butter at room temperature
1. Combine the yeast and lukewarm milk in a small bowl and stir to combine. Fit a dough hook in an electric mixer and mix the dry ingredients on a low speed.
2. In another bowl, mix the honey and tahini together. Add this mix and the milk and yeast mix to the dry ingredients. Mix together on medium speed to form a dough. Add zest and butter and 60ml water and continue mixing until the dough is firm and elastic. I needed to add a bit more flour to make the dough come together after the addition of the butter as it was a little too wet.
3. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
4. Preheat the oven to 180c/350F. Divide the dough into two and knead the dough until smooth then roll it out into a rectangle. Roll it out to 4mm thick (1/4 inch). With a ruler and a sharp knife, cut 5mmx15cms strips and carefully transfer these onto a lightly greased baking tray or greaseproof paper lined baking tray.
5. Bake in the oven for 10-15 minutes (watch it, it may take a bit longer or shorter). You want it golden brown, not light yellow as it will not “snap” properly.
I was really excited about the idea of making my own POCKY! I love pocky! It is definitely one of my favorite childhood snacks. I can snack on it all day if I can. I was especially excited about making them since they are a little pricey for the amount you get in the market (around US$2-3). I can save tons if I can make my own!
This recipe was "a little" disappointing. They didn't turn out like the pocky you get at the market. However, it might just be the reason that I omitted tahini and substituted milk with soymilk. I also found the dough hard to work with. It was hard to get them to be skinny and thin.. hence the big fat not-so-crunchy outcome.
The biscuit part of the pocky didn't turn out too well. But I did enjoy the chocolate/nuts coating part. I shall try this recipe when I get ahold of tahini and I definitely want to try a white chocolate and toasted coconut flakes coat! Oh, and I highly recommend halving the recipe when you are trying it out the first time. This recipe makes an enormous amount of pocky.
Taste: 2 stars out of 5 (bland, slight sweetness, not the biscuit-y taste I want)
Texture: 1 stars out of 5 (too thick, chewy, not crisp and crunchy)