The Fresh Loaf

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Strawberry pocky of my version with mixed fruit yeast water

teketeke's picture
teketeke

Strawberry pocky of my version with mixed fruit yeast water

I have enjoyed Ron's sourdough crackers so much, ( http://www.thefreshloaf.com/node/22562/sourdough-crackers ) then, I started to think if I can make my favorite sweet snack that I used to eat in Japan. I tried once using Ron's formula, It turned out that it needed much sugar of course, and flour to get the pocky flavor and texture.

You can see many sort of pockies here:http://www.alde.com/anime/pocky1.html

More details are here: http://en.wikipedia.org/wiki/Pocky

I'd like to make it neat like the real one. But it was little trouble for me to do. I like to make it easily to serve my family. So I take a easy way to keep it simple to make often. I used mixed strawberry and alcoholic raisins that was in my raisin yeast water and a little bit of freshly squeezed lime juice and a spoonful of honey to make strawberry pockies.

After mixing: ( I smashed 5-8 alcoholic raisins, some strawberries and freshly squeezed lime juice by FP and added some water to ferment for overnight.) * I closed the lid not too tight/ not too loose

After fully fermented:

Ingredients:

200g levain ( 100g KA AP / 100g mixed strawberry yeast water -- fermented for overnight at 70-72F)

120g KA AP

18g sugar

55g butter ( soften)

4g salt

For topping:

Shredded coconut

White chocolate

 

Method:

Mix all the ingredients except the salt and butter. ( the dough is difficult to combine, that is okay.)

1. When it is combine, add the salt and butter and knead until pass a window pane.

2. Bulk fermentation 3-4 hours until 2-2.5 time in bulk at 72-73 F.

3. Roll the dough and cut to make strings by a pizza cutter or knife.

I don't care about the length nor width.

4. Make a string shape each.

5. Dip the string in some shredded coconut.

6.Bake: ( NO need to proof them )Preheated 400F 15-16 minutes until golden brown. It is light color, it won't be crispy.  The baking time will be vary depends on your oven.

7.Place them on the rack to cool. When it is completely cool, put melted white chocolate in a ziplock and cut an edge like a triangle shape then drizzle it over the pockies.* And flip them over after the chocolate is cooled and hard, drizzle the other side too.* The chocolate will be hard to squeeze at this time, so put the ziplock in a microwave for 10 second that will be soft enough to squeeze again.

8. Separate them using a knife.

9. Ready to serve.

To make coated chocolate pocky, it needs more melted chocolate, to make pink color chocolate, that gives me more work.. So I may try them when I feel like it. But I am very pleased with this result for now. My family enjoyed it.

I make chocolate pocky with raisin yeast water too.

I appreciate for your wonderful recipe, Ron. I couldn't figure it out without you! Thank you so much, Ron!!

Happy baking,

Akiko

Janetcook's picture
Janetcook

Akiko,

This recipe sounds like an easy one to do....I can't see any pictures though and am wondering why they aren't showing up?

Pictures help me see what is being described in words so I know better how to bake and I do have my RYW with the raisins in the refrigerator and this sounds like it would be a winner with my kids as a quick and healthy snack item!

Hopefully your pictures will show up!

Janet

teketeke's picture
teketeke

 Hi Janet,

How about now?  I created this post using " Evernote". I think These pictures on Evernote doesn't load ....  Thank you for telling me about it, Janet.   Yes, Picutures tell us every details with some instruction in words.    Please let me know how your pocky turns out when you make it. :)

P.S I hope you can see the pictures now, too!

Best wishes,

Akiko

Janetcook's picture
Janetcook

The pictures have arrived:-)

I am definitely looking for some organic strawberries when I go shopping tomorrow!

Those look scrumptious and so simple to do.

I guess it isn't quite time to hang up my RYW after all.....I will have to toss a few extra raisins into my jar and let the yeasts revive!

Thanks for working to get the photos up and running!

And now I have a question since I can't resist giving this a try...

How long did it take for your first mixture of strawberries and raisins to ferment?  I am thinking of mixing that in the morning and then it would be ready for the leaven by evening or is that too short?

One ingredient puzzles me - why the lime juice?

Take Care,

Janet

teketeke's picture
teketeke

 Your welcome, Janet :P

One ingredient puzzles me - why the lime juice?

 One Japanese home baker use mixed fruit with citrus fruit to activate her yeast.

http://levadura.exblog.jp/12421595/   -- This is in Japanese,but you can see what kind of fruit she used to ferment. She used citrus depressas that look like lime.   She said that she likes to use some citrus fruit in her yeast.

So, I was curious about the flavor. It worked out well. I like to taste of fresh fruit sourness in the pocky to have good combination with the chocolate that I use. I didn't taste any sour from it. I just taste and smell fresh strawberries in the pocky little bit. I will notice the difference if I make a plain sandwich loaf.   Okiraku lady said, If the yeast tastes little bit sweet when you make the yeast water to refresh., it is good.   So you don't have to worry about the amount too much.   This mixed strawberries and lime and alcoholic raisins yeast tasted sour from the strawberries and sweet.  

How long did it take for your first mixture of strawberries and raisins to ferment?

It took 12 hours . I don't know exactly when it was fermented because I was sleeping.  It will be fermented faster if you use smashed fruit. I think that you can add little more your raisin yeast water and the raisins that is in the jar  to ferment with mixed fruit you use.  You can see all of the smashed fruit will be floated on the top of the water with a lot of bubbles when it is ferment well.

Thank you for your kind words,

Akiko

Janetcook's picture
Janetcook

Another question for you.

After the strips are all cut do these get another final rising time (proof) before the coconut and baking?

Thanks,

Janet

teketeke's picture
teketeke

  Janet,

No, You don't have to proof them at all.

Your welcome, Janet :)

Akiko

Janetcook's picture
Janetcook

Thanks for the quick reply Akiko!

The pockies are out of the oven now and have one coating of chocolate.

My daughter said she can still taste sour!!!  What is it with that child???  BUT she gobbled one up and was looking for another one :-)

My oldest son said he couldn't taste any sour and my youngest hasn't tried one yet but he likes sour flavor but he didn't like to looks of the SYW before I strained the mashed fruit off.  He will eat these though because he LOVES chocolate just like my daughter does!

Thanks for this fun and easy recipe Akiko.  Now that I know how to make these and that they don't take much time at all I can do them again in a jiffy!  It is a good healthy treat for my family to enjoy :-)

Take Care,

Janet

teketeke's picture
teketeke

  Hi Janet,

I am very glad to hear that you has fun with this pocky :) and your daughter and son had another of them after tasting. That is good news. :)

If it was sitimulas sour, it may be the time of the bulk fermentation was long ..  When it is fermented in the refrigerator, it will be sourer than usual.  Or, using hight temeperature to ferment for a long time, it will be sourer too.

I like to ferment any dough with yeast water at 20-23℃ around.

Happy baking,

Akiko

Janetcook's picture
Janetcook

Akiko,

I did the fermenting at room temp. today and it was at 70-71°.....It took about 5-6 hours and always smelled nice like strawberries.

I think it must be because I use fresh ground whole wheat instead of BF or AP flour....or maybe because I smashed up the strawberries and raisins too soon....

But, the kids are not complaining one bit.  In fact 1/2 of the pockies are gone now!

Thanks for your help!  I appreciate it a lot!

Take Care,

Janet

teketeke's picture
teketeke

  Hi Janet,

  What a relief, Janet!  I am so happy to hear that your children enjoy them.

 Did you use whole wheat flour for both of the levain and final dough?   That is  interesing to hear your experiment, Janet.

I will try your way, too!  I may use whole wheat flour/ strawberries mixed yeast water that is smashed freshly/ a bit of home made rum syrup which I have saved the fermented or alcoholic raisins in a container with sugar for several months in the refrigerator and keep in the refrigerator until doubled..

Your welcome and I am so happy !

Akiko

 

EvaB's picture
EvaB

do you use the whole fermented yeast water, with the squished fruit or just the water? Just asking since the picture of the broken pocky looked to have the strawberry seeds in it.

teketeke's picture
teketeke

 Hello EvaB,

I am very sorry that I didn't respond this to you for a long time.

Yes, You are right. I use fully fermented yeast water. Here is the method of making raisin yeast water. http://www.thefreshloaf.com/node/23809/how-i-make-and-maintain-raisin-yeast-water

 You can add a little bit of the raisin yeast water to the strawberry yeast water with smashed the fermented strawberries.

Best wishes,

Akiko