Types Of Bread
Use no-crust white bread or whole wheat bread, it doesn’t matter. What matters is to use no-crust ones.
How To Get Panko Texture
I find that using my NINJA BLENDER is just amazing to get that coarse panko texture. The smaller jar (it comes with 2 jars, small and big) is just the perfect size since you need to blend in small amounts.
You can use chopper or whatever blender, really. Just put few pieces at a time into your blender and blend/pulse for a few seconds.
Don’t put too much because then you might get lumps of bread.
(OVEN SETTING) I recommend you to use the oven with fan on because it will dry the panko faster and more evenly.
(STOVE FLAME) Roast crumbs on low heat so it will be more crisp and do not change colour.
Ingredients
- 3 slices crustless white bread( make 1.5 cup measure)
Instructions
- Cut a slice of bread into 3 strips. Place in a blender and pulse for a few times until you get a coarse texture.
- Pour on a baking sheet with baking paper. Repeat with the rest of breads. Make sure to scatter them evenly on the tray.
- (1st option) Bake in a preheated oven with forced fan at 210ºF (100ºC) for 10 minutes. Remove from the oven and mix the panko well, scatter evenly and continue to bake for another 10 minutes or until the panko is dry and crispy.) Heat the pan and roast breadcrumbs on low heat for perfect crush and colour and stir continuously for 8 to 10 minutes
- (2nd option) put a pan on stove and roast crumbs on low heat for atleast 8 to 10 minutes for perfect crust and colour stir continuously
- Cool completely.
How To Store
- Place in an airtight container, store at room temperature up to 3 months.
Whole Wheat Panko
Same steps all the way, just use whole wheat crustless bread
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