Cherry West Toast

Name: Cherry West Toast
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 4 slices Toast; 50g Pure milk; 1 piece egg; 15g Maple sugar; 5g butter; 350g Red cherry; 50g Rock sugar powder

by Wanshanhong

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Now it is the Cherry Festival, red and purple are available, to make delicious food, eat delicious food, this cherry must be there. The cherries are delicious, but the requirements for freshness are high. They must be packed in a sealed box and placed in the refrigerator, so that they are still fresh even if they are stored for two or three days. It would be miserable if stored at room temperature in the current season, and it would break the next day. The Midea refrigerator I have always used is the three-door, three-warm European version. It has been used for several years, and it is particularly easy to use. Today, I used Midea refrigerator to refrigerate the cherries for a day to make the Western Toast. Today I deliberately baked a pink toast, just to make this cherry toast. Dig out the toast slices into a heart shape, boil the cherries into rock sugar and put them in. The red ones are full of love. The surface is also brushed with a mixture of maple syrup and butter, which is shining and tastes sweet. Make such a cherry west toast for your loved one, he (she) will definitely like it! The recipe of rock sugar cherries is attached to the front of the recipe. The prepared cherries can be used for many purposes, and they can also be served with cakes and desserts.

Ingredients

4 slices Toast
50g Pure Milk
1 piece Egg
15g Maple Sugar
5g Butter
350g Red Cherry
50g Rock Sugar Powder

Cherry West Toast

1. Make the rock candy cherries first. Wash the cherries and poke them out with a straw

2. Remove the pits and put the cherries into the pot, beat the rock sugar to powder, sprinkle and mix evenly, set aside for about an hour, and let the sugar melt

3. The rock sugar melts completely

4. Put it on the fire, simmer on a low heat, about ten minutes

5. Cook until the soup thickens and then let it cool for later use. If you do too much, you can put it in a bottle, airtight and refrigerate, and it won’t be broken for about half a month.