DIY: How to make Panko at home

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What is Panko and why is it so different?
Panko is a Japanese version of breadcrumbs. The crumbs have a larger surface area, is drier and hence tends to absorb less oil and remains more crunchy while cooking. You get it in India in wholesale stores, but nothing less than a one kilo pack. Who's going to use all that up? There are a lot of sites out there which explains how to make Panko. I too found the technique searching via Google. 


Use stale bread.
Cut the crusts off
Cut the slices into squares
Pulse in mixer once. Just once so you get shreds and not powdered bread
Spread it out on a baking tray.
Preheat oven to 140C and roast in oven for 10 mins.
Shake a bit to move the crumbs around and further bake for 5 mins.
Do not let it brown.
It should feel dry and crumbly to touch.
Cool. Ziploc and store in fridge till required.

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