Hong Kong French Toast with Peanut Butter and Syrup
From the MolalaCook kitchen · 烘焙手記
Hong Kong French Toast with Peanut Butter and Syrup
港式花生醬西多士
Sandwich peanut butter between two slices of bread, coat all six sides in egg and fry until golden.
▶ Watch the recipe
Before you begin
Finish this cha chaan teng favourite with butter and syrup. Coat the narrow sides too: the egg seals the edges and gives the toast its characteristic golden block shape.
Method 做法
Make the sandwich
Spread peanut butter on one slice of bread, cover with the second and press lightly together. Trim the crusts to form an even square.
See this stage at 1:11 →
Coat with beaten egg
Beat the eggs with a little salt in a shallow dish. Turn the sandwich through the egg to coat the broad faces and each narrow edge. Lift and allow excess egg to drip off.
See this stage at 2:19 →
Fry until golden
Carefully lower into hot oil. Turn with tongs or a suitable utensil so both faces and the edges colour evenly. Once the coating is set and golden all around, lift out and drain.
See this stage at 3:27 →
Serve hot
Put the fried sandwich on a plate, add a piece of butter and spoon syrup over the top. Cut through the centre while the outside is still crisp.
Watch & bake along
Hong Kong French Toast with Peanut Butter and Syrup
✦How do I keep the layers together?+
Tools for this recipe
Mini Silicone Spatula
For spreading the peanut butter evenly to the edges.
Mini Stainless Steel Whisk
Use a small whisk to blend the smaller quantities without losing mixture around a large bowl.
Little Vintage Dipping Dishes
Set out the measured toppings or seasonings in a small dish before starting.
