Pocky is a classic Japanese snack food – the crunchy sound this crispy snack makes when eaten is amazing. If you have not eaten this thin, crisp biscuit- you are missing on something. This homemade pocky is a very addictive snack, especially when you have a box full in front of you – it will be crazy difficult to refuse these irresistible yummies.
Chocolate dipped crunchy bis-sticks
Now let me tell you How Homemade Pocky will make you thin? 🙂
1 . These are Japanese snacks, and Japanese people are mostly thin so we will also become thin.
2. Pocky is a very thin long sexy looking biscuit, Remember the saying – We become what we eat.
3. All that rolling and squishing can be a great exercise.
LOL – We wish. 🙂 Happy thoughts to begin the bake with.
The recipe is simple, and fuss free. There is no special equipment required, just a mixing bowl and baking trays. The mild sweet flavor with the crunchy texture works great together. Making is easy and eating is easier.
You can serve these Pocky biscuits along with some fruit flavored dip, I coated them with tempered chocolate. You are free to go either ways. Or just eat the pocky as it is sitting in front of your computer. You will enjoy!
Roll with gentle hands
Rolled out Pocky
Few point to remember while baking :
1 . All the ingredients should be measured accurately, to get the best results.
2 . Have 2 baking trays ready with parchment paper, this helps you to work faster. One baking in the oven and another one is getting rolled out.
3. Rub a little bit of butter on your hands, to prevent sticking while rolling the sticks.
4. Roll as even as you can, and as thin as you can.
5. Rotate your baking tray once while in the oven, to get even browning.
6. If you decide to dip the pocky in the chocolate, wait for it to get completely cold.
7. Pocky biscuits should be stored in an airtight container once cold.
1 . 1/4th cup of sweetened condensed milk
2. 50 gm of unsalted butter (room temperature)
3. 1 and 1/4th cup of all purpose flour
4. 1/4 cup of milk (room temperature)
5. 2 tablespoon of water
6. 1 teaspoon of vanilla extract
7. 3 tablespoon of sugar
8. 1/2 teaspoon of baking powder
9. Dash of salt
10. Little butter to apply on hands while rolling the sticks
Ingredients for Coating & Garnishes
You can use white or milk chocolate (melted and tempered)
You can add a little color and flavoring in the chocolate.
Any sprinkle or toasted coconut flakes, chopped toasted hazelnuts or walnuts or flaked almonds.
Choices are unlimited, go with the taste and the texture you like.
In a small bowl, mix condensed milk and water and set aside. In another bowl mix together flour, baking power, salt, and sugar. Add the butter and mix until the mixture resembles cornmeal.
Mix in the condensed milk mixture along with milk and vanilla extract all at once and continue mixing until it is fully incorporated. The dough will be sticky, don’t worry ; cover it keep in the fridge for 10 to 15 minutes.
Preheat the oven at 180* C and line 2 baking trays with parchment paper. Rub little butter on your hands and take little (almost a tablespoon) of the mixture in your hand then roll it between your palms into a 10-inch stick, about 1/4 inch in diameter. Try getting even thickness in each rolled out stick. Place them on a prepared baking tray; setting the sticks ½ inch apart.
Bake for about 15 t0 20 minutes or until golden brown and crisp. Rotate the baking tray at 7 minutes. Once done let then cool completely on a wire rack. Cool completely before coating and garnishing.
For garnishing, melt the chocolate in a double boiler, until smooth. Transfer the mixture into a long shallow bowl. Place a parchment paper on a tray and dip the cooled biscuits into the chocolate, leaving a couple of inches uncovered. Place the coated ones on the parchment paper, for the chocolate to harden and set. One more thing- Sprinkle the toppings when the chocolate is wet,then let it set untouched.
So enjoy your bake and treat yourself with happiness. And remember – It is important to work out to remain thin. There is no magic. 🙂