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Caramel Banana Egg Toast | Brunch Ideas at Home | Caramel Sauce Recipe

Feel like you are at a brunch cafe at home. It is a toast that is not difficult to make and can satisfy both taste and style. Enjoy a delicious brunch with fragrant coffee.


Bread for toast

15g Room temperature unsalted butter(or melted butter) For applying

1 Banana

Sliced ​​Almonds

Sugar powder

Caramel syrup (recipe at the bottom)

Scrambled eggs (recipe at the bottom)

✤ Caramel Syrup (60ml)

30g (3tbsp) Sugar

8g (1tbsp) Water

40g (4tbsp) Warm heavy cream

✤ Scrambled Eggs

1 Egg

1 Pinch salt

14g (2tbsp) Milk

10g Unsalted butter (cooking oil available)


1. 30g(3tbsp) Sugar, 8g(1tbsp) Water, let the sugar soak in water. Turn on the stove on low heat never stir, just stare until it boils. When the color starts to appear, gently shake the pan to mix evenly. Before dark brown, turn off the lights when it turns dark brown in residual heat.

2. 40g (4tbsp) Warm heavy cream. Pour in the whipped cream little by little and mix, stir until the bubbles disappear. It’s watery now, but it hardens as it cools. The caramel recipe is great to get rid of leftover whipped cream.

3. 1 Banana, cut the bananas into 5mm thick slices. Toast bread, after cutting the edges press the middle part of the bread flat. 15g room temperature unsalted butter, spread butter evenly on both sides.

4. Bake in an oven or pan (Oven 392℉ for 5 minutes), after browning on both sides. Let cool for a while.

5. 1 Egg, 14g (2tbsp) Milk, 1 Pinch salt. After the eggs are well beaten + 10g Unsalted butter. Melt the butter, pour the eggs stir gently on low flame.

6. Makes soft scrambles that are only 80-90% cooked. Place the eggs on the bread and spread them out, arrange the cut bananas in steps. Now sprinkle with caramel syrup, sliced ​​almonds, sugar powder. Cafe sensibility contained in a piece of toast, I can feel the aesthetics for some reason.

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Cream Cheese Bread | Recipe Easy | This Amazing Cream Cheese Bread Is So Fluffy Just Like a Pillow

I made a cream cheese milk roll with cream cheese filling to make it more moist and flavorful. I made a cream cheese milk roll with cream cheese filling to make a more moist and flavorful cream cheese milk roll. Just like making hotteok, I fill the cream one by one and put it in a flat mold and bake it, and it looks like a pretty shape. The dough is very thin, so it sticks to your hands a lot, but if you add butter and knead it until it becomes smooth, it becomes a soft dough. If you fill the cream cheese cream too much, the bread may crack and burst. It definitely tastes like cream cheese because of the added cream, and it’s twice as moist, so I think it was more delicious. It’s also fun to eat one by one.

▶Mold size: 22cm.


250g Bread flour

25g Sugar

2g Salt

3g Dry yeast

40g Egg

140g Milk

40g Cream cheese

15g Unsalted butter

120g Cream cheese

25g Powdered sugar

8g Cornstarch

8g Lemon juice


1. Put strong flour in a kneader, add sugar, salt and dry yeast, mix, then add eggs, milk and cream cheese and knead for about 10 minutes.

2. Add unsalted butter and knead for about 10 minutes more. When the dough is smooth, shape it into a round shape and place it in a bowl, cover with cling wrap, and ferment in a warm place for about 1 hour until it has doubled in size.

3. Soften the cream cheese, add sugar powder, mix, add cornstarch, mix, add lemon juice, mix, put in a piping bag and put in the refrigerator.

4. Remove the gas from the dough, divide it into 14 pieces of about 35g each, shape them in a circle, and rest at room temperature for 15 minutes.

5. Remove the gas from the dough and spread it out, put the cream cheese filling in the center, wrap it with the dough, press it lightly to form a flat shape, and place it on the mold.

6. Cover with cling wrap and ferment for about 40 minutes. Bake in an oven preheated to 160 degrees for 20 minutes. Apply melted unsalted butter on the top.