Recipes tagged "Jinshan Japanese toast powder"

5 recipes found

Cheese Salty Toast

Learn how to cook Cheese Salty Toast with Baking and Breakfast.

Baking Breakfast
White toast

Ordinary white toast does not have an amazing taste, and the ingredients are very simple. It has a slight salty taste. When you bake it in a toaster, it has a crispy texture and is delicious when you eat it. White toast is also the first choice for making various sandwiches and toast pizza. With various fillings, it is a simple, delicious and beautiful breakfast. This time I used Jinshan Japanese toast flour for the white toast. The flour is very gluten-rich. When making bread in this season, I have a headache because the indoor temperature is not high and the dough takes too long to ferment. I am considering whether to buy a fermentation box. Looking at the crowded kitchen, it is really difficult to find a place to put it in.

Baking Breakfast
The small pork floss toast with lots of ingredients has a soft texture and a delicious salty flavor

I'm so greedy when I see the meat floss toast. It's full of meat floss and has a slight salty aroma. Every bite is super filling. It's not too delicious. It adds a lot of flavor to the ordinary toast!

Baking Breakfast
Pando rice toast

Pondôme is white toast. The French call white toast Pondôme, which is the white toast we often see in bakeries. However, the ingredients for this white toast are very simple. There are no high-expanding eggs or fragrant milk, but it tastes very good. If you don’t like butter, you really need to try this toast. During the Mid-Autumn Festival, I boiled a bowl of lard. I used the lard directly to make pando rice. The toast was very white in color and could be stringy when it was broken open while it was hot. However, I didn’t take a photo of the stringiness because I tore it apart and ate it at the same time because it was delicious. Japanese toast powder is very tough, so this toast is very good when eaten empty.

Baking Breakfast
Milky hand-shredded toast

I was attracted to this hand-shredded toast when I first saw it. After making it, I couldn't help but fall in love with it. First, because it is really delicious, soft texture, and rich in milky aroma, which is absolutely different from ordinary toast. Second, it only needs one fermentation, no need to rest, and the production time is greatly shortened. It is simple and fast but still delicious. However, to make this toast, the most important thing is the choice of flour. The higher the gluten content of the flour, the greater the success rate. This is very important. Japanese toast powder is combined with Leho organic butter and Alphabet zero-calorie sugar. It is soft and silky, nutritious and low in sugar, organic and healthy. You will definitely fall in love with it.

Baking Breakfast