Panko crackers at home

[Cooking is not difficult, the main thing is to do it with love for your loved ones)]

Panko crackers at home

Category: Dishes from cereals and flour products

Kitchen: japanese

Ingredients
wheat flour / grade	300 grams
butter (margarine, lard)	35 grams
powdered milk	10 grams
sugar	15 grams
water	160 grams
salt	4 grams
pressed yeast	8 grams
Pullman shape 20 * 9 * 9

Cooking method

• The batch was made in KhP (7 * 5 * 12). Dissolve yeast and sugar in water. Add flour and turn on kneading. After 7 minutes, add salt, milk and soft butter. The dough is soft, silky, does not stick. Stretch the dough, fold and ferment. Fermentation for 60 minutes.

• Dough at the beginning and end of fermentation. It has increased in volume by about 2.5 times.

• Divide the dough into three equal parts using a scale.

• Flatten each piece into a rectangle.

• Turn the edges one by one to the center and press.

• Fold up side edges and press down too. Fold in half and pinch.

• As a result, you will have three loaves.

• Place the crispbread in a greased form and let it proof. Cover the form with a film or a shower cap. Leave for 45-50 minutes. Close the form with a lid. The lid on the inside also needs to be lubricated. In an oven preheated to 240 degrees, put the mold. Close the oven and immediately lower the temperature to 200 degrees. Bake for 35-40 minutes.

• Remove the form, remove the lid. Take out the bread and leave until the next day.

• The next day, cut off all the crusts from the bread.

• Cut into pieces.

• Wrap each piece in foil and send to the freezer for 3-4 hours.

• We take out parts, unfold, cut into cubes.

• We load in parts into a food processor or any other shredder.

• We split the cubes with impulse inclusions. There should be a flake-like crumb.

• Now we need to dry the crackers. It is to dry, not fry. Cover the baking sheet with baking paper. Pour the crackers in an even layer and put in the oven at the lowest temperature that can be set. I dried at 50 degrees with convection. We take out the baking sheet every 4-5 minutes and mix the crackers. After drying, they should not change color, but should remain white. It can be dried at room temperature, stirring occasionally.

• Store crackers in a tightly closed jar in the refrigerator for about 2 weeks.

• 
• Cooking is not difficult, the main thing is to do it with love for your loved ones)

Note

Rusks panko Is a breadcrumbs commonly used in Japanese cuisine mainly for deep-fried cooking.
For a long time, Japan remained a mystery country for the whole world. Of the foreigners there were only Portuguese merchants and monks who supplied Chinese silk to Japan. It is the Portuguese who contribute to the spread of Japanese culinary traditions. The panko rusks got their name from the Portuguese word "pan", which means bread and "ko", which means powder, flour.
Traditionally, Japanese rusks are made from bread without a crust. The dough is baked by passing an electric current through the baking tins. Thanks to this technology, bread is obtained that is devoid of the crust, which leads to the fact that it becomes stale faster. Japanese bread is made with flour that is high in protein, making the dough feel airy. Gluten combines with air to create textured bread crumbs. The bread is removed from the oven before it is browned to avoid crusting. Then the bread is left for 18 hours and only after that it is crushed. The bread is ground in special mills, which are designed so as to injure the crumb to a minimum. The use of such mills makes it possible to obtain large crumbs.


In cooking, Japanese panko rusks are widely used to prepare a variety of dishes. So, they are used in Japanese cuisine for deep-frying, for cooking vegetables, meat and seafood in breadcrumbs.
Some Asian countries also produce sweet breads for making desserts. For this, panko crackers are mixed with coconut flakes and sugar, sometimes with the addition of rum. In the Mediterranean, rusks are mixed with grated Parmesan, oregano and other herbs. A mixture of crackers and sesame seeds looks very beautiful.
At home, crackers are not quite the same as the famous panko, but they can be successfully used for frying products, as well as for baking.
When cooking, panko crackers absorb much less oil. They can be used to grill fish or meat for an appetizing golden brown crust. This crust not only adds appetizing quality to the dish, but also makes the meat or fish juicier. It is the panko crackers that give the crispest crust, while the usual breading mixture will make the crust tender, but not crispy. Also, Japanese crackers can be lightly fried and sprinkled with salad.
Internet source.

I made the bread myself, and you can buy a loaf or toast bread at the store. I just forgot when I bought bread
Of course, you can just bake that kind of bread and eat it. I recommend both bread and breading!

[Angela]

Angela, thanks, very interesting. Both the recipe and the history of the issue.

[ang-kay]

ang-kay, Angela, thank you for the recipe! I used to order this breading at iHerb, then it became expensive - my daughter from Kamchatka sent it, also not the dipped beam, but now I can cook it myself. Thank you very much!!!

[Girls,]

Girls, and thank you)

and now I can cook myself

Svetlana, I hope that such a replacement will not disappoint)

[Angela]

AngelaThank you very much for the recipe!

Wow, it never occurred to me to cook these croutons myself. It turns out that it's so easy to make them ... No more buying now - great!

Anzhik, really discovered America. I, darkly dim, have never seen such a thing
because it is very curious to me! I want to try to cook.

and mono in more detail where do they go? or just be patient?

[Sveta]

Sveta, Irishkin, use)

and mono in more detail where do they go? or just be patient?

Irishkin, well, everything seems to be written in the notes, and be patient. I will show you a couple of dishes

and be patient. I will show you a couple of dishes

IN! it!

Frying rolls in them is very tasty
Great recipe !!!!!

Angela, it's good that you introduced the girls to panko-breading, how I adore it, and what amazing Chicken Parmesan in these croutons, ooo sheer delight, beauty and ease of preparation !!!

[Zhannptica]

Zhannptica, lu_estrada, Thank you. I would be glad if it is useful to someone)

Anzhik has already put it to proof.

Take out the bread and leave until the next day.

Explain. Is it just on the table? In the package? In the towel?

It doesn't matter how. It doesn't have to be fresh. And on the table it will not turn to dryness.

It doesn't matter how. It doesn't have to be fresh. And on the table it will not turn to dryness.

OK. very impressed with the dough. after adding oil, hands itched to add flour. but held on. and right. after 12 minutes of kneading, the dough became perfect. very tender and not a bit sticky. after fermentation it just became magical.
I love your recipes for perfect proportions. I think we'll just eat this one. I really want to try. and tomorrow I'll bake some more biscuits.

[Irishkina]

Irishkina, here regulate with water. Lei less. Everyone's flour is different. Why water and not flour? Flour constant. If you put more flour than in the recipe, you change its taste. Because both sugar and baked goods and salt, everything is designed for this amount of flour. And if you reduce or add water, then the taste will not change from this) And then do as you used to
It seemed to me that you added some flour, I reread it, but it restrained itself

[Irishkina]

Irishkina, here regulate with water. Lei less. Everyone has different flour. Why water and not flour? Flour is a constant. If you put more flour than in the recipe, you change its taste. Because both sugar and baked goods and any salt, everything is calculated exactly for this amount of flour. And if you reduce or add water, then the taste will not change from this) And then do as you used to

Added Thursday, Feb 16, 2017 09:45 PM

I baked it. handsome. And what flavor)))))))))))
I don’t give a fresh bun, so I asked to lick it)))))))))))))))
no, tomorrow we will definitely eat. what are the crackers ...
current form is not the same for me. 26 * 10 * 6. divided into 4 buns. so didn't quite rise. maybe it was necessary to give more to rise? because the current center rested against the cover. I'll cut it open tomorrow and we'll see.

I carry reports:
here is the bread itself. I've baked it twice already. delicious in any form. just dried crackers and made Panko crackers

crackers

schnitzel in Panko breadcrumbs


Delicious honey! Both the bread and the resulting meat! I will cook constantly. Thank you!

Posted Monday 20 Feb 2017 1:51 PM

It seemed to me that you added some flour, I reread it, but it restrained itself

no, I didn't. I already understood this dough!

[Angela]

Angela, thank you very much for the recipe I saw such a crumb for the first time. I will definitely do

[GTI Tatiana]

Added Thursday, Feb 16, 2017 09:45 PM

I baked it. handsome. And what flavor)))))))))))
I don’t give a fresh bun, so I asked to lick it)))))))))))))))
no, tomorrow we will definitely eat. what are the crackers ...
current form is not the same for me. 26 * 10 * 6. divided into 4 buns. so didn't quite rise. maybe it was necessary to give more to rise? because the current center rested against the cover. I'll cut it open tomorrow and we'll see.

Added Monday 20 Feb 2017 4:30 pm

I carry reports:
here is the bread itself. I've baked it twice already. delicious in any form. just dried crackers and made Panko crackers

crackers

schnitzel in Panko breadcrumbs
Delicious honey! Both the bread and the resulting meat! I will cook constantly. Thank you!

Listen, what a fine fellow you are! I have not seen the first post! Something there was no notification. Everything turned out very well. Yes, bread itself is good. I'm glad you liked two in one)

Added on Monday 20 Feb 2017 04:31 PM

GTI Tatiana, Tatyana, Thank you. Make crackers. Take off a very interesting taste)

[Angela]

Angela, I could not wait until you bake your bread then another day. In the next. times. But I made it from a purchased loaf. This bread is from Pushkino, very good bread is made there with sourdough.
He's three days old (from the refrigerator). I cut the crusts, cut them into chunks. Evacuated in a container and in a freezer for 3 hours. Then everything was according to the recipe. Drying in the oven.

Well, any white loaf will do. This I, as an option, showed with my bread. I will wait for impressions of use)

my croutons. I'll cook something tomorrow. Thanks again

[Tatyana]

Tatyana, well)

Angela, too, I want to cook such crackers, but I do not have such a shape Pullman shape 20 * 9 * 9
What can replace it?

You can buy regular loaf or toast bread. Can be baked in any shape that is.

Thank you!!!

Tell me, you can probably keep these blanks in the freezer and not for 3 hours, but for several days, do I understand correctly?

[Alla]

Alla, Yes. I always have bread for them.

[Alla]

Alla, Yes. I always have bread for them.

Oh, how wonderful, thank you very much!