Cheese Stick Bread
チーズスティックパン
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
These cheese stick breads are a favorite afternoon snack (oyatsu) in preschool kitchens. Japanese pancake mix (hotcake mix) already contains flour, sugar, and leavening, so the dough comes together in one bowl with no rising time - just mix, roll, cut, and bake. Grated Parmesan gives them a gentle savory flavor that balances the sweetness of the mix, and the stick shape is easy for small hands to hold and nibble on their own.
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Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Ingredients
- 30 gpancake mixJapanese 'hotcake mix' is a sweetened pancake mix of flour, sugar, and leavening, often used as a shortcut baking mix. Brands differ, and some contain milk or egg, so check the label if you are cooking for a food allergy. Substitute: Sweetened pancake mix, or self-rising flour plus about 2 tablespoons sugar per 100 g.
Seasonings
- 2.7 gsugar
- 2.7 ggrated Parmesan cheese
- 7.5 gunsalted butter
- 7.5 mlmilk
About the Japanese ingredients in this recipe
- pancake mix (ホットケーキミックス)
- Japanese 'hotcake mix' is a sweetened pancake mix of flour, sugar, and leavening, often used as a shortcut baking mix. Brands differ, and some contain milk or egg, so check the label if you are cooking for a food allergy. Substitute: Sweetened pancake mix, or self-rising flour plus about 2 tablespoons sugar per 100 g.
Directions
- 1
Combine the pancake mix, sugar, and grated Parmesan cheese and mix well.
- 2
Add the melted butter and milk and mix until combined.
- 3
Roll the dough out to about 1.5 cm thick and cut it into sticks.
- 4
Arrange the sticks on a baking sheet lined with parchment paper and bake in an oven preheated to 180°C (350°F) for about 20 minutes.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 189 kcal | 378 kcal | 189 kcal |
| Protein | 3.9 g | 7.8 g | 3.9 g |
| Fat | 8.7 g | 17.4 g | 8.7 g |
| Carbohydrates | 25.3 g | 50.7 g | 25.3 g |
| Fiber | 0.6 g | 1.2 g | 0.6 g |
| Salt equivalent | 0.5 g | 0.9 g | 0.5 g |
| Calcium | 75 mg | 150 mg | 75 mg |
| Iron | 0.2 mg | 0.3 mg | 0.2 mg |
| Potassium | 85.5 mg | 171 mg | 85.5 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 189 kcal | 3.9 g | 8.7 g | 25.3 g | 0.6 g | 0.5 g | 75 mg | 0.2 mg | 85.5 mg |
| 1 adult serving | 378 kcal | 7.8 g | 17.4 g | 50.7 g | 1.2 g | 0.9 g | 150 mg | 0.3 mg | 171 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
