Chinese Food
Ice sand Caramel staff
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There are as many patterns to eat as toast. There's ice Caramel toast. There's also ice Caramel staff. Caramel is the caramel syrup once made. It can be kept in the refrigerator for a long time. No caramel syrup. You can butter it directly. The final color will be light golden. The effect of ice sand comes from the coarse sugar, the sense of granule, the bite in the mouth. There is no coarse sugar. Just sift the white sugar. Pick up the bigger one. Like special sweet. You can put the bread into the sugar pile and cover both sides with sugar. The high temperature makes the surface of the staff coking quickly, forming a deep caramel color. Take a bite. Crispy. Fragrant. Sweet.... -
Cooking ingredients
Cooking Steps
Step1:Ingredients: 5 pieces of French stick, proper amount of caramel syrup and coarse suga
Step2:Slice the staff obliquely into equal thickness piece
Step3:Spread caramel syrup evenly on both sides.
Step4:On the grill.
Step5:The surface is covered with coarse sugar.
Step6:Put it in the oven. Middle layer. Heat up and down 220 degrees. Bake for 510 minutes.
Step7:The surface is crispy and golden brown. It's out of the oven. It's cool to eat.
Cooking tips:Caramel syrup can be replaced by butter. Like the sweeter one. You can sprinkle coarse sugar on both sides. The baking time and firepower should be adjusted according to the actual situation of the oven. There are skills in making delicious dishes.
