Do you like to make various fried foods wrapped in breadcrumbs? Instead of constantly buying them at the supermarket, why not try making your own? Besides being cheaper, the quality will definitely be more awake. In French cooking, the fresh breadcrumbs are known as "panure"; the size is also usually larger than dry bread flour called "chapelure". Making bread flour from fresh, soft-textured white bread sheets is not easy. But don't worry, armed with some special techniques and tools, making fresh breadcrumbs is no longer just a dream!
Step
Method 1 of 2: Grate or Process Bread Flour
Step 1. Choose the right type of bread
The best type of bread to be processed into bread flour is white bread or whole wheat bread that does not contain grains or various complements such as raisins and other dried fruit.
Do not use soft-textured bread, especially the type of white bread that is often sold in supermarkets (usually used for making sandwiches). Hard-textured breads such as French or Italian-style bread will produce better breadcrumbs
Step 2. Use a grater to make breadcrumbs
This method is easier to apply to whole, unsliced bread (but you can also apply it to sliced bread). To make fresh breadcrumbs with a grater:
- Slice the bread the way you want it (choose a size you're comfortable with). If the bread is already sliced, remove the edges.
- Put the slices of bread on the cross section of the grater; Choose the side of the grater that has the larger hole.
- Grate the bread until it forms coarse crumbs that are not uniform in size.
- Keep grating until the bread in your hands is almost grated. Stop grating if there are very few slices of bread left or you could hurt your hands later. Discard the remaining slices of bread or save them for processing into other dishes.
- Repeat the above process if the flour produced is still not enough.
Step 3. Use a processor to make breadcrumbs
A food processor is the perfect tool for chopping and grinding soft foods.
- Remove the entire edge of the bread, just take part in the softer texture of the bread
- Tear the bread into small pieces. Even if the bread can be processed directly in the food processor, tearing it beforehand can save time and prevent the food processor's blade movement from being hampered by pieces of bread that are too large.
- Don't put too much bread in the food processor. Process the bread little by little until you reach the desired size and texture of breadcrumbs.
- Remove the finished breadcrumbs from the food processor and use immediately.
Step 4. Store leftover fresh breadcrumbs in the refrigerator
The best method for keeping breadcrumbs fresh is to store them in an airtight container and then refrigerate them. Use breadcrumbs according to the expiration date on the package, or use up breadcrumbs within a few days of making it.
Bread flour can also be stored frozen. Use frozen breadcrumbs for 2 months, and thaw in the refrigerator
Method 2 of 2: Making Bread Flour by Freezing the Bread
Step 1. Choose the right type of bread
The best type of bread to be processed into bread flour is white bread or whole wheat bread that does not contain grains or various complements such as raisins and other dried fruit.
Do not use soft-textured bread, especially the type of white bread that is often sold in supermarkets (usually used for making sandwiches). Hard-textured breads such as French or Italian-style bread will produce better breadcrumbs
Step 2. Remove the edges of the bread
Decide how much bread you will use, then remove the edges. If you're using whole bread, simply dip into the softer textured bread.
4 slices of bread can make about one cup of breadcrumbs
Step 3. Put the bread in a plastic clip, then store it in the freezer
Leave the bread in the freezer for an hour or until the bread is completely frozen.
Frozen bread can be stored for 2 months in the freezer after its expiration date
Step 4. Grate the frozen bread slices using a metal grater
Frozen bread is much easier to grate than room temperature bread; In addition, the crumbs will be smoother in texture and more uniform in size.
Over time, bread flour will "melt" by itself due to exposure to room temperature. But don't worry; because it has been frozen, the quality and taste will be maintained
Tips
- Use a knife to separate the frozen bread slices that are sticking together.
- If you are interested in making breadcrumbs with a different taste and aroma, try using breads that have a natural flavor, such as potato bread or pumpkin bread.
