Breadcrumbs are used in many cooking recipes. They needed to create a thick crust that helps to hold the shape and keep it juicy when roasting or baking. Breadcrumbs are easy to make at home. Panko is a Japanese variety of bread crumbs, which are little larger and more crisp. Widely used in Asian cuisine, although they have become more popular in Western cuisine. They give the dish a more attractive appearance. Use Panko breadcrumbs as you can for breading when frying and for topping when baking. When cooking the Panko breadcrumbs absorb less oil and give the most crisp. A typical breading mixture will make the crust tender, but not crispy. Japanese breadcrumbs, lightly fry them and sprinkle them on the salad.
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Cut the bread slices 1.5 cm thick.
With each slice you cut the crust.
And cut into cubes.
Grind the bread cubes in a food processor. They need to grind small portions at high speed. It is better to use the function ripple. If it is not, for one second, press the button. To release it, shake the bowl so that the bread gets evenly distributed. Then press again, release the button, shake the Cup, etc.
Therefore, the bread will not are ground into very small pieces, and get flakes of desired size.
To distribute the flakes evenly on the laid baking paper baking sheet. There are two ways to proceed. Either put the dried flakes in a preheated to 80 - 100 degree oven for 20 - 25 minutes, stirring occasionally. The crackers should be dry, but it does not change color, remain white.
If the breadcrumbs need unrushed, then leave them to dry at room temperature, stirring occasionally.
After 6-7 hours, the crackers are ready. Optionally, you can add any spices. Store the breadcrumbs Panko in an airtight container in the refrigerator for about 2 weeks.