Hong Kong Style French Toast Stuffed with Salted Egg Golden Lava

Описание: Take french toast to a whole new level by giving it the Hong Kong treatment. Stuff it with SALTED EGG YOLK LAVA!! It’s ooey, gooey, salty, sweet, buttery goodness! It’s everything you would want in an indulgent brunch! Hong Kong cafes (茶餐廳) are a mecca for fusion cuisine, where you get a good mix of Cantonese and western dishes. One of our favorites has been Hong Kong French toast (西多士). In recent years this French Toast has evolved from plain old peanut butter and condensed milk into Golden Lava French Toast (流心西多士). It’s definitely not for the diet conscience, but it’s so worth it.

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INGREDIENTS

Loaf of White Bread
Condensed Milk or Peanut Butter

Salted Egg Yolk Lava (makes 2 toasts)
3 Salted Duck Egg Yolks
4 tbsp Powdered Sugar
1 tbsp Milk Powder
1 tbsp Custard Powder
75g (5tbsp) Butter, melted

Batter
4 Eggs
2 Tablespoon Evaporated Milk
Pinch of Salt

Recipe:
In a bowl, mash together the 3 salted duck egg yolks.
Add in the powdered sugar, milk powder, and custard powder, mix until well incorporated.
Stir in the melted butter.
Place in the fridge for a few hours to harden.

Cut your bread into a ½” and 1” slices.
Stack them and cut off the crusts.
On the thick slice, cut out the center of the bread about halfway through and leave at least a ½” edge all around. Don’t get too greedy, otherwise it will leak out.
If your bread is soft and fresh, toast it for several mins to dry out just a little bit.
Fill the center well with the salted egg yolk mixture.
Using condensed milk or peanut butter, spread a thin layer around the edge of the toast to seal the bread.
In a dish, beat together the eggs, evaporated milk, and a pinch of salt.
Starting with the edges, dip the bread into the egg, ensuring that it absorbs and the two slices of bread are stuck together. Next repeat with the other 2 sides.
Warm a frying pan filled less than half way up with oil and heat on the stove to 300F.
Carefully lower the toast into the shallow oil and fry the edges first. Fry each edge for 30 seconds. This helps to seal it off so the lava doesn't leak out.
Next fry the two sides for 1 min each, ladling oil over top at the same time.
Turn up the heat to high and continue frying each of the sides for an additional 30-60 seconds. This process is to push out oil. Remove as soon as the colour is achieved.
Serve immediately with a pat of butter and if you’re really indulgent with more condensed milk.

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