185 grams o' flour drop into mixer with dough attachment. If you don't have a scale for baking buy one. 1 cup is never 1 cup..
Add 1/4 tsp salt
And add 13 grams powdered sugar to the mix and stir it up
Tahini sauce- it's a paste made from sesame seeds and adds a nutty background.
Honey- sweet bee vomit
Mix 16 g tahini with 25 g honey
1 7 g packet yeast use 6 g
Mix lukewarm milk with yeast stir let dissolve
25 g soft butter
Mixed with the Zest of 1/2 an orange.
Mix up all wet ingredients into dough then add butter with orange zest and 60 ml water to mix. Combine into an elastic doughy blob. Add a pinch of flour if dough is too wet.
Bag and fridge for an hour
After an hour Remove dough and knead it around a bit cut dough in half work with one part at a time.
Roll the dough to less than 1/4 inch and cut into strips. Transfer to greased cookie sheets or parchment paper put in oven for 10-15 minutes at 350f
They should be golden and crispy, make sure they snap and are not soft in the middle.
Melt 6 oz dark chocolate in the microwave for a minute.
I put the chocolate on a plate to make it easier to smear around and would dip several In at a time. Make sure to leave one end free of chocolate to act as the hand hold
Whip up some heavy cream and before it fully thickens add 3/4 tbsp coconut extract and 1 tbsp powdered sugar.
Pipe into a serving dish. I used a ziplock bag with the corner cut off just remove air before twisting it up to pipe out.
I topped some of the pocky with whip cream and toasted coconut
Here's where I copped the recipe: http://www.notquitenigella.com/2008/12/01/pocky-christmas-forest-white-christmas-dark-christmas-chili-chocolate-honeycomb-and-green-tea-pocky/
- 185.0g All purpose flour
- 13.0g Powdered sugar
- 1/2Tbsp Milk lukewarm
- 16.0g Tahini
- 25.0g Honey
- 1/4tsp Salt
- 60.0g Water
- 6.0g Yeast
- 25.0g Butter
- 6.0oz Chocolate
- 1/2 Zest of mandarin orange
- 1.0c Heavy cream
- 3/4Tbsp Coconut Extract
- 1.0Tbsp Powdered sugar
- 2.0Tbsp Sweetened Coconut toasted