Roti Bakar Telur Keju Simple Sandwich Resep yang Enak dan Mudah

Tentang Roti Bakar

Roti bakar / panggang merujuk kepada kepingan roti yang dibakar atau dipanggang dengan proses radiasi termal sehingga roti menjadi lebih kecoklatan dan garing. Warna kecoklatan adalah hasil dari reaksi Maillard mengubah rasa roti dan membuatnya lebih kering sehingga lebih mudah untuk menaburkan topping di atasnya.

Fakta Menarik tentang Roti Bakar

 Fakta Menarik tentang Roti Bakar (Toast):  adalah roti lapis yang dibuat dengan dua potong roti yang isinya adalah sepotong roti panggang yang tipis.

• The word “Toast” comes from the latin “Tostare,” meaning “To Toast.”
• The process of toasting involves closely exposing a bread product to a source of radiant heat for a short time, causing the outer surface to crispen and thereby become delicious.
• “Soldiers” are the colloquial name for sliced strips of toast, commonly used to dip into boiled eggs but may also be covered with any type of spread and eaten as a less messy and cumbersome alternative to eating a whole piece of toast. the number of “Ranks” depends on how many slices are made of the piece of toast, and it is commonly believed that eating the colonel first is bad for morale.
• Contrary to unpopular belief, “Toast” denotes any bread product that has been toasted.
• French toast, while delicious, is not true toast because it’s the eggy coating that is browned, not the bread itself. moreover it is typically prepared in a pan and therefore fried, not toasted.
• Canadian neurosurgeon Dr. Wilder Penfield, while operating on epilepsy patients, discovered the “Toast Centre” of the human brain, which is wholly dedicated to detecting when toast is burning.

How do you make the perfect piece of toast?

Making Toast in a Toaster

• Carefully put your slices of bread into the bread slots of the toaster. Trim off excess bread on the ends if the slices are too big to fit in the slots. Make sure the sides of the toast aren't rubbing against the heat coils. If you cram it in, the ends are going to burn and stink up the kitchen. Make sure the slices aren't too thick or too wide.
• Choose the setting for the darkness of the toast. Depending on the type and thickness of the bread, and on how brown or crunchy you want it, set the knob higher or lower. If you are unsure, put on a low setting and if necessary after, repeat at a higher setting. Toasters, especially cheap ones, are often unreliable in the "darkness" knob department. Many people complain that even at the highest setting, you need to toast multiple times. It's best to start it light to make sure you don't burn the toast, then increase if you need to toast it a second time.
• Push down the button to toast the bread. Keep an eye on the toaster to make sure it doesn't burn, then carefully remove the hot toast from the toaster after it pops up when it completes the cycle.

Making Toast in a Skillet

• Put bread flat in a skillet. The best, most even toasting that you can do on the skillet comes from a cast-iron skillet, with no butter or oil to grease it. Just put your bread into the pan dry and let the heat toast the bread.[1] Adding the butter before it's even toasted? Why not. You can fry your toast in a little butter or oil to crisp it up and give it a golden crust. This is sometimes called "Texas toast," and it's delicious.
• Heat a skillet over medium-high heat. When your bread is in, simply heat the skillet and toast it in the pan. The first side will take a bit longer while the pan heats up, so it's a good idea to keep an eye on it so you don't burn the bread.
• Flip the bread over periodically. Using tongs or a turner, flip your bread over when the underside is done and start toasting the other side. You might as well turn them regularly to make sure you're getting an even crunch on both sides of the bread.

The Best breads you can choose

Choosing Bread

• Try regular sandwich bread. Whether white, wheat, or rye, traditional soft sandwich bread makes excellent toast. It's always pre-sliced and results in a uniform toast that's perfect for making crunchy sandwiches or as a side to breakfast dishes. Soft white breads and other sandwich loaves tend to toast much more quickly than more hearty breads. Watch these kinds of bread closely to make sure they won't burn.
• Try out a denser loaf. If basic old white toast doesn't do it for you, try working with a denser crusty bread that'll yield a chewier toast with a crispy edge. Head to your local bakery and look for round loaves you can slice yourself and toast up to see what's good. Consider:
  • French loaves or baguettes
  • raisin loaves
  • challah
  • nine-grain or multi-grain breads
  • brown bread
• Choose pre-sliced bread, if it's available. Because it's difficult to slice bread uniformly, toast is most easily made with pre-sliced bread you can get at the store. Even if you're buying bread at the bakery, you can usually have them machine-slice your loaf before wrapping it up for you. If you can't get bread that's machine-sliced, slice your own bread using a 'bread' knife. Aim for about 3/4 of an inch thick, slices that will be nice and thick but will also fit in the toast slots.
• Save old or stale bread for toast. If bread becomes too stale to use for sandwiches, don't throw it out. Toast it up! Throwing old bread in the toaster revitalizes it, and might have even been the catalyst for toast in the first place. Toast was likely invented in ancient Egypt, where pyramid-builders were often paid in bread that would remain left outdoors for long periods of time, becoming stale. To make the bread more palatable, it was livened up a bit over open fires, making the first toasted bread.