Tamago Sando, Strawberries and Cream Sando paired with BOSS Coffee Iced Mocha скачать в хорошем качестве

Tamago Sando, Strawberries and Cream Sando paired with BOSS Coffee Iced Mocha

Tomago (egg) Sando: Serves: 2 Prep time: 15 mins + refrigerating Cook time: 10 mins Ingredients 5 eggs 3 tbsp Kewpie mayo sea salt, to taste white pepper, to taste 4 thick slices Japanese milk bread (Shokupan) Method Start by boiling your eggs in a large saucepan of water, 2 of the eggs for 7 minutes, and the remaining 3 for 10 minutes, then plunge them into ice-cold water to chill completely. Peel the softer cooked eggs and set aside. Peel the remaining eggs and separate the whites from the yolks. Pass the yolks through a kitchen sieve or grater and dice the whites. Add the diced egg whites and the sieved egg yolks to a bowl along with the Kewpie mayo. Season with salt and white pepper. To assemble the sandwich, place a piece of plastic wrap on your work surface. Add a generous amount of the egg mayonnaise mixture onto each slice of bread, then nestle in a whole egg in the centre of 2 slices. Top with a second slice. Wrap tightly in the plastic wrap and place in the fridge to rest and firm up for at least 1 hour. Slice off the crusts, then slice the sandwich in half through the centre of the whole egg and serve. Strawberry Sando: Serves: 2 Prep time: 15 mins + refrigerating Cook time: 10 mins Ingredients 200ml (7 fl oz) whipping cream 1 tbsp icing sugar 10 strawberries (or any fruit you prefer) 4 thick slices Japanese milk bread Directions Start by placing the cream and icing sugar in a bowl and whipping until stiff peaks form. Clean the strawberries and cut the tops off. To assemble the sandwich, place a piece of plastic wrap on your work surface. Add a generous amount of whipped cream in a pyramid shape on one slice of bread. Arrange three strawberries down the centre in the direction you will be slicing the sandwich in half. Fill the other sides with one more strawberry each, then pipe some more whipped cream to fill the gaps. Top with the second slice of bread. Wrap tightly in the plastic wrap and draw a line to indicate the direction the strawberries are aligned. Place in the fridge to rest and firm up for at least 1 hour. When ready to serve, cut in the direction that the centreline strawberries are aligned, as noted before wrapping.