Homemade Pocky
User Reviews
5
Homemade Pocky
Description
These Homemade Pocky replicate the popular snack with a biscuit dough base made from flour, sugar, active dry yeast, milk powder, baking powder, butter, and whole milk for richness. The dough is chilled, rolled out, cut into thin sticks, chilled again, then baked until crisp. Once cooled, the sticks are dipped in melted chocolate mixed with coconut oil to ensure smooth coverage and decorated with flavors like strawberry chocolate or matcha powder in white chocolate. The result is a delicately crunchy snack with a variety of flavorful coatings.
The process includes multiple chilling steps to maintain shape before baking, and careful dipping for an even chocolate layer. These Pocky sticks can be served as a unique homemade treat or gift. Slight texture variations can occur based on baking time and dough thickness.
Ingredients
Biscuit Dough:
- 100 g all-purpose flour
- 15 g granulated sugar
- 3 g active dry yeast
- 15 g milk powder dry
- ⅛ teaspoon baking powder
- 50 g butter cold & cubed, salted
- 30 ml milk whole
Decoration:
- 50 g dark chocolate chips
- 5 g coconut oil
- 50 g strawberry chocolate (I used Valrhona couveture callets)
- 5 g coconut oil
- 50 g white chocolate
- 2 g matcha green tea powder
- 5 g coconut oil
Instructions
Make the pocky biscuits:
- In a food processor, add in the flour, sugar, yeast, milk powder, and baking powder.
- Pulse a few times to combine.
- Add in the cubed butter while pulsing intermittently.
- Drizzle in the whole milk while pulsing.
- Remove the lid and check the consistency of the dough. The dough should form pea-sized clumps. If it feels too dry, add in a little water at a time. Pulse a few more times.
- Dump the dough onto a large piece of parchment paper.
- Use your hands to form a disc of dough and wrap it in the parchment paper.
- Chill the dough in the fridge for 30 minutes.
- Remove the dough and roll out to a thickness of approximately ½ cm thick.
- Cut into sticks about 4" long and 0.6cm wide. (Makes about 65 sticks).
- Place onto a large baking sheet lined with parchment paper, spacing the sticks a little bit.
- Chill the baking sheet in the fridge for another 20 minutes.
- Preheat oven to 350°F/177°C.
- Bake at 350°F/177°C for 12-14 minutes, rotating halfway through, until lightly golden. Note: cookies will be fragile.
- Let cool on the baking sheet.
To decorate:
- Melt the chocolate in 20-second intervals with a microwave using a heat-safe jar.
- Stir in the coconut oil.
- Dip the cooled biscuits about ⅞ths into the melted chocolate.
- Remove and lay onto parchment-lined baking sheet.
- Repeat with the remainder and chill in the fridge for 10 minutes to allow the chocolate to set.
- Remove from fridge and peel the biscuits off the parchment paper.
- Enjoy immediately or store in an airtight container in the fridge.
Nutrition Information
Show DetailsNutrition Facts
Serving: 65sticks
Amount Per Serving
Calories 24 kcal
% Daily Value*
| Calories | 24kcal | 1% |
| Carbohydrates | 2g | 1% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 2mg | 1% |
| Sodium | 9mg | 0% |
| Potassium | 14mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 27IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 8mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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