Cherry & Dennis Recipes
Hong Kong-Style French Toast
港式花生醬西多士
Recipe overview
Hong Kong-Style French Toast is cha chaan teng-style: two 2 cm thick crustless white-bread slices hold a thin peanut-butter filling, are lightly sealed, quickly egg-coated, then pan-fried at about 170°C until all six sides are golden. Heat the centre thoroughly but keep it soft; drain before adding butter and a little syrup only at serving.
01
Ingredients
Main Ingredients
- 8 slices Thick white sandwich bread
- 80 g smooth peanut butter
- 5 eggs
- 40 g unsalted butter
- 4 tablespoons golden syrup
Egg-milk soak
- 3 eggs
- 3 tablespoons evaporated milk
- 1 teaspoon sugar
Frying oil
- 250 millilitres cooking oil
Serving finish
- 20 grams butter
- 2 tablespoons golden syrup
02
Tools
- heavy-based pot or wok
- heavy-based pot or wok
- wooden spoon or spatula
- wooden spoon or spatula
- large bowl
- small bowl
- measuring cup
- tablespoon
- teaspoon
- knife
- cutting board
- tongs
- food thermometer
- heat-resistant gloves
03
Steps
Step 1
Step 1
Check bread; remove crusts.
Step 2
Step 2
Spread thin peanut butter, leave 1 cm border.
Step 3
Step 3
Close and lightly press edges.
Step 4
Step 4
Inspect eggs individually.
Step 5
Step 5
Whisk gently, few bubbles.
Step 6
Step 6
Quickly coat six sides, drain excess.
Step 7
Step 7
Heat oil to 170°C, no smoke.
Step 8
Step 8
Fry one portion; set first face.
Step 9
Step 9
Turn golden.
Step 10
Step 10
Fry all edges; set egg and heat centre.
Step 11
Step 11
Drain on rack with clean tools.
Step 12
Step 12
Add butter and little syrup only after cooking; check allergens and refrigerate leftovers.
Common mistakes
- Do not skip ingredient checks or doneness checks, and never mix raw and cooked food tools.
Tips
Do not skip ingredient checks or doneness checks, and never mix raw and cooked food tools.
