Deep Fried Japanese Cream Sando

By Andy Cooks · 25 min

Ingredients

Instructions

1. Slice the bread into 2 cm thick slices.
2. Heat oil in a deep saucepan to 5 cm deep to 180°C (355°F) over medium-high heat.
3. Fry the bread one slice at a time for 2 minutes, turning often until browned on both sides. Drain on a wire rack set over a tray, then repeat with the rest.
4. Beat the cream, icing sugar and vanilla with electric beaters until firm peaks form.
5. Cut each fried slice in half diagonally. Cut a slit along the cut side of each half without cutting all the way through, then open it into a pocket.
6. Fill each pocket with whipped cream, mounding it over the top, and serve immediately.

Summarized from Andy Cooks's video. Watch it for the details.

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