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[Seosanae] Toast & Sandwich Syrup – Sweet & Tangy Kiwi Flavor 480g

[Seosanae] Toast & Sandwich Syrup – Sweet & Tangy Kiwi Flavor 480g

Regular price $16.50 USD
Regular price $19.10 USD Sale price $16.50 USD
Sale Sold out
Title

Toast & Sandwich Syrup

Sweet and tangy flavor

480g

Kiwi juice 6.5% / Oligosaccharide 13%

Adding oligosaccharides and xylitol improves quality and taste.

Clean and convenient container for toast & sandwich

Packaging & Storage

  • Packaging material: PET, PP container
  • Content: Sweet and tangy flavor 480g
  • Storage method: Avoid direct sunlight and store in a cool place at room temperature.
  • Manufacturer: Han Gwa Nara

Enjoy the taste of toast and sandwich used in premium hotels now at home!!!

Make bland mornings exciting with easy toast and sandwich preparation!!!

Recipe

Sandwich

Ingredients: Bread, hot syrup, premium syrup, egg, ham, cheese, mayonnaise, lettuce, cucumber, Cheong-Hong (blue and red) pepper, tomato, perilla leaf, vegetable salad (lettuce + Cheong-Hong pepper + onion mixed lightly with mayonnaise).

* Cheong-Hong pepper and onion should be sliced thinly like cabbage.

Instructions:

  1. Prepare three slices of bread on the board.
  2. Spread premium syrup + hot syrup on each slice.
  3. Add egg, ham, and cheese.
  4. Julienne the cucumber and add 3-4 slices.
  5. Add prepared ingredients (Cheong-Hong pepper, perilla leaf, and vegetable salad).
  6. You can enjoy a much more refined and tasty sandwich than at a specialty store.

Vegetable Cheese Toast

Ingredients: 2 slices of bread, 1 egg, premium syrup or hot syrup, cabbage, pickle, ham, cheese

Instructions:

  1. Toast the bread in a bread machine at 180°C until golden brown.
  2. Spread sweet and tangy premium syrup or spicy and sweet hot syrup on the warm toast.
  3. Add the egg.
  4. Add ham.
  5. Add tasty pickles.
  6. Add fresh cabbage.
  7. Add savory cheese to finish.
  8. You may also add bacon or ham according to your preference.

Adding oligosaccharides and xylitol improves quality and taste.

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