Hong Kong Style French Toast
Ingredients: Sandwich Bread, Peanut Butter, Ovaltine Crunchy Spread, Salt, Eggs · 30 min cook time · 685kcal · ₩11,000
Ingredients
3slices Sandwich Bread, 1tbsp Peanut Butter, 1tbsp Ovaltine Crunchy Spread, 0.125tsp Salt, 3ea Eggs, 0.5inch Oil, 2tbsp Condensed Milk, 1knob Butter, 1tbsp Ovaltine Powder, 2ea Salted Eggs, 0.5tsp Cantonese Rose Wine, 20g Sugar, 5g Instant Custard, 10g Milk Powder, 0.5tsp Cornstarch, 20g Coconut Milk, 65ml Water, 0.5tsp Gelatin Powder, 30g Butter (for filling)
Instructions
1. For the peanut butter stuffed French toast, take three slices of sandwich bread. Spread a tablespoon of peanut butter on one slice and place another slice on top. Spread another tablespoon of peanut butter on the second slice and top with the third slice of bread.
2. Trim off the crusts from the stacked bread. You can snack on the crusts while cooking.
3. For the Ovaltine stuffed French toast, spread a tablespoon of Ovaltine spread mixed with an eighth teaspoon of salt on one slice of bread. Optionally, smear a touch of peanut butter around the edges to help everything stick better. Stack with another slice of bread and trim the crusts.
4. Heat about a half-inch of oil in a pan over medium flame. While the oil is heating, crack three or four eggs into a bowl, add a half teaspoon of salt, and beat well until no stray strands of egg white remain.
5. Dip the prepped toast into the egg mixture, leaving it there for about 5 seconds so the egg absorbs a touch. Twist it all around, making sure to cover and absorb each side with egg.
6. Once the oil is up to about 140°C (285°F) or when it's bubbling around a pair of chopsticks, toss in your bread. Dip each of the sides in at first for about 10 seconds or so to seal up the edges. Then you can drop the bread in.
7. Keep the oil around 140°C (285°F) and let the toast fry for 2 minutes. Then flip it. This side is your show side, so your goal is to get the top evenly golden brown by continuously spooning the oil in the pan, basting it.
8. Once that side is nice and golden brown and everything is starting to puff up a bit, after about 90 seconds, optionally further brown the sides for good measure. Then take it out and toss it on a baking tray to drain.
9. To serve the peanut butter French toast, smother it with condensed milk and toss on a knob of butter.
10. For the Ovaltine stuffed French toast, dust it first with a bunch of Ovaltine powder, then hit it with condensed milk or your syrup of choice, and of course, that mandatory knob of butter.
11. For the salted egg yolk filling, start by mixing a half teaspoon of Cantonese rose wine (or rice wine/sake) with two salted eggs. Steam them covered for 10 minutes.
12. Take the steamed salted eggs out, toss them on a chopping board, and smash them flat until they are nice and pasty.
13. In a bowl, toss in 20g of sugar, 5g of instant custard, 10g of milk powder, a half teaspoon of cornstarch, 20g of coconut milk, and 20g of condensed milk. Mix well.
14. On your stove, toss 65ml of water into a pot and add in a half teaspoon of gelatin powder. Mix that over a medium-low flame until it's dissolved. Then add in 30g of butter.
15. Once all your butter is melted, add in your bowl of mixed ingredients from before and continue to cook for a minute or two until it's all combined. Then heat off, add in the mashed salted egg yolk, and give that a real good whisk together until the egg is evenly incorporated.
16. Transfer the filling over to a plate, cover, and let that set for a couple of hours in the fridge or 30 minutes in the freezer.
17. To assemble the salted egg yolk French toast, take three slices of bread. Cut out a hole in the middle slice. Stick these together with peanut butter. Then toss in as much salted egg yolk filling as will fit in your hole. Then cover and cut off the crusts just as before.
18. Dip the prepped toast into your beaten egg just as before and fry in 140°C (285°F) oil just as before. The only real difference here is that you really got to respect the fact that you do have a lava-like cauldron of liquid goo inside your toast that's frying in your non-insignificant quantity of bubbling oil. So don't push it. Once it's just starting to puff, take it out and don't bother further browning the sides.
19. Smother it with some condensed milk, hit it with that knob of butter, and your salted egg yolk French toast is also ready to devour.
Source: Watch the original video