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バナナロールトースト｜料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchenさんのレシピ書き起こし

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Easy recipe at home related to cooking researcher / Yukari's Kitchen

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Ingredients

Bread (cut into 8 pieces) : 4 sheets
バナナ : 2本
卵 : 1個
牛乳 : 大さじ3
（A）砂糖 : 大さじ1
（B）砂糖 : 大さじ1
(A) Butter : 5g
（B）バター : 5g
グラニュー糖 : 適量
ココナッツシュガー : 適量

Time required

60minutes

Procedure

1) Stretch the bread 00:56
Cut off the ears of the bread and roll it thinly with a rolling pin.
2) Cut the banana 02:03
Peel the banana and slice it into thin slices about 5 mm wide.
3) Bake bananas 02:21
Melt the butter (A) in a frying pan and bake the banana.
Add the sugar from (A) and bake while crushing until browned.
4) 卵液を作る 03:20
ボウルに卵、牛乳、（B）の砂糖を入れ、混ぜ合わせる。
5) ロールトーストを成形する 03:39
食パンの中央にバナナをのせ、空いた部分に卵液を塗る。
両端を合わせるように巻き、卵液を染み込ませる。
6) 冷蔵庫に入れる 05:05
Arrange 5 in a container, sprinkle with the remaining egg liquid and wrap.
Put it in the refrigerator and let it soak in the egg liquid for about 30 minutes, turning it back occasionally.
7) Bake roll toast 06:42
Put the butter (B) in a frying pan and melt over medium heat.
Put it with the seam of 6 facing down, cover it and bake on low heat for 3 to 5 minutes.
When it gets brown, turn it over, cover it and bake for 3 to 5 minutes to complete.
8) 仕上げる 07:24
グラニュー糖、ココナッツシュガーを全体にまぶしたら完成。

Point

・ You can choose the type of sugar you like.
・ You can change the topping to your liking.
・ Recommended even if sprinkled with powdered sugar or cocoa powder.
・ Recommended with fresh cream or fruit.
・ Soy milk or almond milk may be used instead of milk.