Crispy! Ginger Rusks Made From Bread Crusts Recipe by cookpad.japan
Cooking Instructions 1 Cut the bread crusts into 1.5 cm cubes. Microwave for 30 seconds or so at 600 W. Let them cool down, then microwave again, to evaporate all the moisture and make the bread cubes crunchy. 2 Heat up the oven to 180 °C. Mix the sugar, oil and ginger together. 3 Add the crunchy bread cubes to this mixture, and rub and press it into the bread very well. 4 Put the bread cubes on the baking sheet, leaving space between them. Bake for 20 minutes. (Watch them so they don't burn! !) 5 In 20 minutes they turn brown and crispy. 6 Crispy! 7 Optional: Don't throw away any leftover sugar-oil-ginger mixture in the bowl. Just bake it on the edge of the baking sheet! 8 It turns into these thin crispy ginger crackers! This is delicious too! 1 Cut the bread crusts into 1.5 cm cubes. Microwave for 30 seconds or so at 600 W. Let them cool down, then microwave again, to evaporate all the moisture and make the bread cubes crunchy. 1 Cut the bread crusts into 1.5 cm cubes. Microwave for 30 seconds or so at 600 W. Let them cool down, then microwave again, to evaporate all the moisture and make the bread cubes crunchy. 2 Heat up the oven to 180 °C. Mix the sugar, oil and ginger together. 2 Heat up the oven to 180 °C. Mix the sugar, oil and ginger together. 3 Add the crunchy bread cubes to this mixture, and rub and press it into the bread very well. 3 Add the crunchy bread cubes to this mixture, and rub and press it into the bread very well. 4 Put the bread cubes on the baking sheet, leaving space between them. Bake for 20 minutes. (Watch them so they don't burn! !) 4 Put the bread cubes on the baking sheet, leaving space between them. Bake for 20 minutes. (Watch them so they don't burn! !) 5 In 20 minutes they turn brown and crispy. 5 In 20 minutes they turn brown and crispy. 6 Crispy! 6 Crispy! 7 Optional: Don't throw away any leftover sugar-oil-ginger mixture in the bowl. Just bake it on the edge of the baking sheet! 7 Optional: Don't throw away any leftover sugar-oil-ginger mixture in the bowl. Just bake it on the edge of the baking sheet! 8 It turns into these thin crispy ginger crackers! This is delicious too! 8 It turns into these thin crispy ginger crackers! This is delicious too! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Roasted Garlic & Parmesan Cauliflower Creamy strawberry swirl cheesecake Simple Lamb Chops Stuffed Chicken Breast Pineapple And Apple Juice With Mint Roasted Garlic & Parmesan Cauliflower Creamy strawberry swirl cheesecake Simple Lamb Chops Stuffed Chicken Breast Pineapple And Apple Juice With Mint Super Easy Simmered Kabocha and Sweet Potatoes Easy Croque-Monsieur Style French Toast Crispy and Fluffy French Toast French Toast Sticks with Bread Crusts Just Mix and Cook! French Toast with Cheese Maple French Rocks Curry That's So Delicious...The Hubby Comes Home Easy! Kinako French Toast Sweet Onion and Snow Peas with Fluffy Scrambled Eggs Sweet Joy! French Toast Jam Sandwich Super Easy Simmered Kabocha and Sweet Potatoes Easy Croque-Monsieur Style French Toast Crispy and Fluffy French Toast French Toast Sticks with Bread Crusts Just Mix and Cook! French Toast with Cheese Maple French Rocks Curry That's So Delicious...The Hubby Comes Home Easy! Kinako French Toast Sweet Onion and Snow Peas with Fluffy Scrambled Eggs Sweet Joy! French Toast Jam Sandwich