Hiya! Most of you know me as Jay. As some of you know, I enjoy cooking a variety of dishes across the world and, in this article, I will share take of the French Set from Kaitou Sentai Lupinranger VS Keisatsu Sentai Patoranger – one of my favourite Super Sentai series!
The most fun part about this dish is that you can personalise it with any toppings you want!
Japanese Milk Bread
For this recipe, I baked a Japanese milk bread to make the French toast part of the French set. If you don’t want to make a milk bread then alternatively I could recommend either buying Japanese milk bread. If you cannot buy this, then Brioche bread is a good alternative!
I have attached a video on how to make this bread here:
Ingredients
For the tangzhong:
- 25g of bread flour
- 125ml of whole milk
For the bread dough:
- 500g of bread flour
- 75g of caster sugar
- A pinch of salt
- 1 pack of instant dry yeast
- 1 beaten medium egg
- 125ml of whole milk
- 125ml of water
- 50g softened unsalted butter
Instructions
- In order to make the tangzhong, you will need to mix the bread flour and milk in a small saucepan. Whisk until smooth and heat over medium heat, stirring constantly, until the mixture becomes a paste. Remove from heat and let cool to room temperature.
- Pour 120ml of lukewarm water into a jug and then pour in the dry active yeast and some sugar into the jug to activate the yeast.
- In a large bowl, mix the flour, sugar and salt. Add the beaten egg, whole milk, and yeast mixture and mix until a rough dough forms.
- Add the tangzhong to the bowl and mix until everything has been fully incorporated into the dough.
- Turn the dough out onto a floured surface and knead the dough for 10-15 minutes until the dough is smooth and elastic.
- Add the softened butter to the dough, a little at a time, kneading until it is fully incorporated and the dough is smooth and shiny.
- Place the dough in a lightly oiled bowl, cover with a damp cloth, and leave to rise in a warm place for 1-2 hours so the dough can rise.
- Preheat the oven to 180°c / Gas Mark 4.
- Punch down the dough to release the air, then divide it into equal pieces and shape into rolls or loaves.
- Place the rolls or loaves in a greased bread tin or and cover with a damp cloth and leave to rise for a further 30-45 minutes.
- Brush the tops of the rolls or loaves with a little milk and bake for 20-25 minutes, or until golden brown.
- Remove from the oven and brush with butter. After leave the bread to cool down on a wire rack.
French Toast:
In this section I will discuss the steps on how to make the custard mix and make the French toast itself!
Ingredients:
- 2 slices of Japanese Milk Bread; alternatively, you can use brioche bread.
- 2 small eggs
- 120ml of whole milk
- 1 tablespoon of sugar
- 1 tablespoon of mirin
- 1 teaspoon of vanilla extract
- A Pinch of salt
- Butter or oil; to fry
Instructions:
- Cut the milk bread you just made into thick slices and set aside.
- In a bowl, whisk the small eggs, whole milk, mirin, sugar, vanilla, and salt until well combined to form the custard mixture.
- You will need to then dip the slices of bread into the custard mixture, allowing it to soak for a few seconds on each side.
- Heat a some butter or oil in a frying pan over medium high heat and wait until heated.
- Place the bread slices onto the pan allowing it to fry on each side for 2-3 minutes or until golden brown and cooked.
- Remove the toast from the pan and place it on a plate.
Serving
The way you serve this dish is really up to you! This is how I made mine!
Ingredients
- Icing Sugar
- Strawberries
Instructions
- Cut your French toast into two pieces and place onto a plate.
- Cut your strawberries and scatter them onto the pieces of toast.
- Sprinkle your icing sugar over your toast and strawberries.
Here is how my french set turned out 🙂
What would have I done differently?
There are a few things that could have made this dish better. For instance, I think it would have been better to brush the finished milk bread with some butter so it could be more vibrant! Moreover, I also advise using a non stick pan. This ensures that the bread does not stick to the pan which could also cause your dish to burn. I ran into that issue so I quickly switched pans. The end result turned out significantly better!
I hope everyone enjoys this dish as much as I did!
Happy Cooking!
This is the second in The Toku Source’s series of articles featuring ‘Food from Tokusatsu.’ If there is a recipe you would like to see or an idea for a future article, leave a comment below or reach out to us on social media @TheTokuSource.
