Cornflake Crunch
From Momofuku Milk Bar by Christina Tosi.
Ingredients
- 170g cornflakes
- 40g milk powder
- 40g sugar
- 4g or 1 tsp kosher salt
- 130g butter, melted
Instructions
- Heat oven to 275F.
- Pour cornflakes in a medium bowl and crush with hands to 1/4 original size. Add milk powder, sugar and salt, and toss to mix. Add butter and toss to coat, forming small clusters.
- Spread clusters on parchment-lined sheet pan and bake for 20 min, until they look toasted, smell buttery and crunch gently when cooled slightly and chewed.
- Cool completely before storing or using in recipe. Keep for 1 week stored in an airtight container at room temp; keep for 1 month in fridge or freezer.
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