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Shokupan Crust Rusks

Name: Shokupan Crust Rusks
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 16 strips of crust from Japanese milk bread (cut the crusts off 4 slices of Japanese shokupan sandwich bread or use 2 end slices cut into 8 strips each; sandwich slices are typically precut to 10–12 slices per square loaf; you can also use frozen crusts and end-piece strips that you saved in the freezer); 4 Tbsp unsalted butter; 1 Tbsp sugar (I use granulated sugar)

Prep 10m

Cook 20m

Total 30m

Bread

justonecookbook.com

Ingredients

(Servings: 2)

16 strips of crust from Japanese milk bread (cut the crusts off 4 slices of Japanese shokupan sandwich bread or use 2 end slices cut into 8 strips each; sandwich slices are typically precut to 10–12 slices per square loaf; you can also use frozen crusts and end-piece strips that you saved in the freezer)

4 Tbsp unsalted butter

1 Tbsp sugar (I use granulated sugar)

Steps

View steps on justonecookbook.com or by saving the recipe to your personal library.

Nutrition Facts

Calories

160kcal

8%
Fat

8g

12%
Saturated Fat

5g

25%
Carbohydrates

20g

6%
Fiber

1g

4%
Sugar

10g

20%
Protein

3g

6%
Cholesterol

20mg

6%
Sodium

150mg

6%

Percent Daily Values are based on a 2,000 calorie diet.

Shokupan Crust Rusks

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts