椰香黄梨三明治 & 椰香面包干Coconut Pineapple Sandwiches & Coconut Sugar Rusks (空气炸锅版 / Air Fryer Version)

椰子油除了可以用来煮食和直接饮用，用于烘焙或用来涂抹于面包都很适合。液体状的椰子油要涂抹于面包当三明治就有点困难，不过如果将椰子油放入冰箱冷藏让其凝固，就会比价容易涂抹于面包。椰子油的温度只要在24度或以下就会开始凝固，所以有时我们从超市或商店买的椰子油是白色凝固状的，但当拿回家放在室温一下子后椰子油就会开始溶化，变成透明的液体状。凝固的椰子油可以用来代替牛油，除了可以涂抹在面包上，吃松饼或格子松饼时加入一起吃也不错。椰子油有特殊的香味，加入在甜点里一起吃会让食物的香味更上一层，所以将一罐椰子油冷藏在冰箱里，需要时随时都可以派上用场。


我很喜欢椰子和黄梨，也喜欢这两个食材配搭一起的味道，刚好家里还有自制的黄梨酱，所以就做了椰香黄梨三明治来当下午茶。用了三明治模具来切割面包，剩下的面包皮也蛮多的，我不想浪费丢弃这些面包皮，所以就顺手加了些椰子油和糖混合，然后放入Air Fryer里烘一烘，把不要了的面包皮摇身一变，变成美味的椰香面包干。椰香面包干又香又脆，当零嘴非常适合，和小时候吃的Roti Kok差不多一样，只不过这个版本是用了比较健康的椰子油和原蔗糖来做的。

凝固的椰子油 Solidified coconut oil

椰香黄梨三明治

材料：
全麦面包 4片
黄梨酱 3汤匙（自制或市售）
凝固椰子油 适量（食谱请往下看）

做法：
1. 把一些凝固的椰子油涂抹于面包的两面。
2. 把一片面包放在占板上，将1 1/2汤匙的黄梨酱涂抹于面包中心。把另一片面包盖上。一直重复做法，直到用完所有面包。
3. 把面包放入微波炉里加热30秒，让面包软化，方便将面包封边及切割。
4. 把四方形的三明治模具放在面包上，用力压以封边及切割面包成口袋三明治。
5. 把空气炸锅预热至170°C。将三明治放在空气炸锅的烤盘里，炸3分钟或至金黄色即可。用利刀把三明治切半成长方形即可享用。

如何准备凝固的椰子油：
1. 在一个玻璃罐子里装入适量的椰子油，盖好收入冰箱冷藏至凝固。如果凝固的椰子油太硬，难涂抹于面包，你可以从冰箱取出，放置在室温一下子，让其软化。

份量：2份口袋三明治




Coconut Pineapple Sandwiches

Ingredients:
4 slices of wholemeal bread
3 tbsp pineapple jam (Homemade or store bought)
Some solidified coconut oil (please refer below for the recipe)

Method:
1. Spread some solidifed coconut oil on both sides of bread.
2. Place 1 slice of bread on a cutting board, spread 1 1/2 tbsp of pineapple jam at the center, then top with another slice of bread. Repeat until all breads are used up.
3. Microwave the breads for 30 seconds, this is to warm and soften the bread so that the edges of the breads will seal easily.
4. Put the square sandwich cutter on top of the breads, press hard to cut out and seal off the edges.
5. Preheat air fryer to 170°C. Place the sandwiches on the grill pan and air fry for 3 minutes or until golden brown. Use a sharp knife to cut the sandwiches into half to form rectangles, then arrange on serving plate. Serve immediately.

To make solidified coconut oil:
1. In a jar, add the desired amount of liquid coconut oil. Cover the jar and chill it in the refrigerator until the coconut become solid. If the solidified coconut oil is too hard to spread, you can take it out from refrigerator and leave it in room temperature for a while to let it soften.


Servings: 2 pocket sandwiches

椰香面包干

材料：
面包皮 150克
有机纯椰子油 2汤匙
有机原蔗糖 1汤匙

做法：
1. 将面包皮切成条装。在一个碗里混合面包皮、椰子油和糖，混合至面包皮都沾上糖。
2. 把空气炸锅预热至170°C。将面包皮铺排在空气炸锅的烤盘里，炸8-10分钟或至香脆及干。


Coconut Sugar Rusks

Ingredients:
150 g bread crust
2 tbsp organic extra virgin coconut oil
1 tbsp organic raw cane sugar

Method:
1. Cut bread crusts into long strips. In a mixing bowl, combine bread crusts, coconut oil and sugar.  mix until the bread crusts are coated with sugar.
2. Preheat air fryer to 170°C. Arrange the bread crusts on air fryer grill pan and air fry for 8-10 minutes or until crispy and dry.

This post is linked to the event Little Thumbs Up (Oct 2015 : Coconut) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Jess from Bakericious.