Toast idea! CARAMEL TOAST & FRUIT SANDO!
Resep shokupan
Caramel Toast and Fruit Sando
Bahan
Fruit sando:
Resep shokupan:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Potong shokupan yang sudah didinginkan di kulkas menjadi irisan tebal untuk caramel toast.
- Potong sisa roti lainnya dan buang kulit di keempat sisinya untuk membuat sando.
- Panggang irisan roti tebal di teflon tanpa minyak atau butter, bolak-balik sampai warnanya cakep, lalu angkat.
- Masak gula pasir di panci sampai menjadi karamel berwarna cokelat, jangan sampai gosong supaya tidak pahit.
- Masukkan mentega tawar untuk menghentikan proses memasak karamelnya lalu aduk sampai menyatu.
- Tuang susu cair sambil terus diaduk sampai tidak ada gumpalan gula, tambahkan garam, lalu matikan api.
- Masukkan roti panggang ke dalam karamel dan siram-siram sampai seluruh permukaannya terlapisi.
- Angkat roti dan letakkan di atas parchment paper sampai karamelnya dingin dan set.
- Kocok whipping cream dingin bersama gula pasir dan vanila sampai mengembang dan kental menjadi chantilly cream.
- Oles tipis krim ke satu lembar roti tanpa kulit, tata stroberi di atasnya, lalu tutup lagi dengan krim sampai penuh.
- Tutup dengan lembar roti kedua, rapatkan sisi-sisinya, bungkus, lalu tandai arah potongnya.
- Simpan sando di kulkas sekitar 20 menit sampai set, lalu potong mengikuti tanda tadi.
- Sajikan caramel toast dengan es krim vanila dan taburan granola di atasnya.
Ingredients
Fruit sando:
Resep shokupan:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Cut the chilled shokupan into thick slices for the caramel toast.
- Cut the remaining bread and trim the crusts off all four sides to make the sando.
- Toast the thick slices in a dry nonstick pan with no oil or butter, turning until nicely coloured, then lift them out.
- Cook the sugar in a pan until it becomes a brown caramel, taking care not to burn it or it will taste bitter.
- Add the unsalted butter to stop the caramel cooking further and stir until it comes together.
- Pour in the milk while stirring until there are no lumps of sugar left, add the salt, then turn off the heat.
- Put the toasted bread into the caramel and spoon it over until the whole surface is coated.
- Lift the bread onto parchment paper and leave it until the caramel cools and sets.
- Whip the cold whipping cream with the sugar and vanilla until thick and aerated into a chantilly cream.
- Spread a thin layer of cream on one crustless slice, arrange strawberries on it, then cover with more cream until full.
- Top with the second slice, press the edges together, wrap it, and mark which way to cut.
- Chill the sando for about 20 minutes until set, then slice it along the mark.
- Serve the caramel toast with vanilla ice cream and a scattering of granola on top.
Cook Mode
Resep shokupan
Caramel Toast and Fruit Sando
Toast idea! CARAMEL TOAST & FRUIT SANDO!
Toast idea! CARAMEL TOAST & FRUIT SANDO!
Bahan
Fruit sando:
Resep shokupan:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Potong shokupan yang sudah didinginkan di kulkas menjadi irisan tebal untuk caramel toast.
- Potong sisa roti lainnya dan buang kulit di keempat sisinya untuk membuat sando.
- Panggang irisan roti tebal di teflon tanpa minyak atau butter, bolak-balik sampai warnanya cakep, lalu angkat.
- Masak gula pasir di panci sampai menjadi karamel berwarna cokelat, jangan sampai gosong supaya tidak pahit.
- Masukkan mentega tawar untuk menghentikan proses memasak karamelnya lalu aduk sampai menyatu.
- Tuang susu cair sambil terus diaduk sampai tidak ada gumpalan gula, tambahkan garam, lalu matikan api.
- Masukkan roti panggang ke dalam karamel dan siram-siram sampai seluruh permukaannya terlapisi.
- Angkat roti dan letakkan di atas parchment paper sampai karamelnya dingin dan set.
- Kocok whipping cream dingin bersama gula pasir dan vanila sampai mengembang dan kental menjadi chantilly cream.
- Oles tipis krim ke satu lembar roti tanpa kulit, tata stroberi di atasnya, lalu tutup lagi dengan krim sampai penuh.
- Tutup dengan lembar roti kedua, rapatkan sisi-sisinya, bungkus, lalu tandai arah potongnya.
- Simpan sando di kulkas sekitar 20 menit sampai set, lalu potong mengikuti tanda tadi.
- Sajikan caramel toast dengan es krim vanila dan taburan granola di atasnya.
Ingredients
Fruit sando:
Resep shokupan:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Cut the chilled shokupan into thick slices for the caramel toast.
- Cut the remaining bread and trim the crusts off all four sides to make the sando.
- Toast the thick slices in a dry nonstick pan with no oil or butter, turning until nicely coloured, then lift them out.
- Cook the sugar in a pan until it becomes a brown caramel, taking care not to burn it or it will taste bitter.
- Add the unsalted butter to stop the caramel cooking further and stir until it comes together.
- Pour in the milk while stirring until there are no lumps of sugar left, add the salt, then turn off the heat.
- Put the toasted bread into the caramel and spoon it over until the whole surface is coated.
- Lift the bread onto parchment paper and leave it until the caramel cools and sets.
- Whip the cold whipping cream with the sugar and vanilla until thick and aerated into a chantilly cream.
- Spread a thin layer of cream on one crustless slice, arrange strawberries on it, then cover with more cream until full.
- Top with the second slice, press the edges together, wrap it, and mark which way to cut.
- Chill the sando for about 20 minutes until set, then slice it along the mark.
- Serve the caramel toast with vanilla ice cream and a scattering of granola on top.
Cook Notes
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