Hong Kong French Toast
also called french toast · hong kong french toast · 西多士 · sai do si · sai dor si · HK french toast · western toast · kowloon french toast · deep fried french toast · peanut butter french toast · 西多
- Cha Chaan Teng
- serves 2
- recipe says 20 min
- Flatbreads & Pancakes
Three ways to read this recipe
The table
| Not the diner's french toast — the peanut butter goes inside and it is deep-fried rather than griddled | ||||
| 3 Tbs(50 g)creamy peanut butter | spread the peanut butter inside, press to two | coat every face, edges too | deep-fry 350°F, 90 sec, turn once | lay the cold butter on top, syrup over |
| 4 slices(thick-cut, crusts off)white sandwich bread | ||||
| 2 largeeggs | beat the egg loose | |||
| 2 Tbs(30 mL)evaporated milk | ||||
| 3 cups(700 mL; 1 in deep, held at 350°F)neutral oil | ||||
| 2 Tbs(cold, in a 1/4-in slab)salted butter | ||||
| 2 Tbs(30 mL)golden syrup | ||||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.9 things to get out.
Pans and tools
Before anything else
2spread the peanut butter inside, press to two
3beat the egg loose
5deep-fry 350°F, 90 sec, turn once
goes in with what step 4 made
6lay the cold butter on top, syrup over
goes in with what step 5 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 2 min4 of 5 steps give no time
- Needs you
- about 2 min
- If you get it wrong
- Narrow — oil under 350°F soaks into the crumb instead of sealing it, and a soggy 西多士 will not crisp back up
spread the peanut butter inside, press to two
not timedfrom the start
beat the egg loose
not timedfrom the start
coat every face, edges too
not timedfrom the start
deep-fry 350°F, 90 sec, turn once
2 minneeds youfrom the start
lay the cold butter on top, syrup over
not timed2 min in
- needs you
- never timed
You'll need dish
Goes with
See how it is written
>> title: Hong Kong French Toast
>> category: Flatbreads & Pancakes
>> tags: bread, eggs, peanut butter, deep-fried, hong kong
>> counters: Cha Chaan Teng
>> aka: french toast, hong kong french toast, 西多士, sai do si, sai dor si, HK french toast, western toast, kowloon french toast, deep fried french toast, peanut butter french toast, 西多
>> pairs-with: french-toast, hong-kong-milk-tea
>> servings: 2
>> time: 20 min
>> slack: narrow — oil under 350°F soaks into the crumb instead of sealing it, and a soggy 西多士 will not crisp back up
Not the diner's french toast — the peanut butter goes inside and it is deep-fried rather than griddled.
>> step: spread the peanut butter inside, press to two
Spread @creamy peanut butter{3%Tbs}(50 g) over @white sandwich bread{4%slices}(thick-cut, crusts off) and press them into two sandwiches.
>> step: beat the egg loose
Beat @eggs{2%large} with @evaporated milk{2%Tbs}(30 mL) in a wide shallow #dish{}.
>> step: coat every face, edges too
Turn @&(~2)sandwiches{} through @&(~1)beaten egg{} on every face, edges included, until they are wet right through.
>> step: deep-fry 350°F, 90 sec, turn once
Fry @&(~1)coated sandwiches{} in @neutral oil{3%cups}(700 mL; 1 in deep, held at 350°F) ~fry{90%sec}, turning once, until they are deep gold, then stand them on a rack.
>> step: lay the cold butter on top, syrup over
Lay @salted butter{2%Tbs}(cold, in a 1/4-in slab) on @&(~1)hot toast{} and pour @golden syrup{2%Tbs}(30 mL) over it at the table.