Saturday, April 23, 2016

港式西多士配炼乳 Hong Kong Style French Toast with Condensed Milk

去香港时,除了《冰火菠萝包》,另一样最爱的典型港式小吃就是《港式西多士》了。
在去年的香港之旅,最让我开心地就是买了两支我一直找了很久的《鹰唛炼乳》!
一支小小支的,不像我们这里卖的都是罐头式的。
这种支装的,用时真的很方便。
除此之外,还买了很多人都推荐的《大排档奶茶》。
真的很香滑。
《港式西多士配炼乳》,搭着《大排档奶茶》,仿佛回到了香港。

材料(1人份):
白土司---2片
鸡蛋---1 颗(打散)
花生酱---适量
牛油---1小片
炼乳适量
玉米油---1 汤匙

做法:
  1. 于两片土司的一面各自涂上花生酱,并将涂有花生酱的那面合起,成一份厚土司。
  2. 把4边土司边切掉。
  3. 将厚土司浸在鸡蛋液里,让其吸收蛋液。
  4. 适时地将土司翻面,让6边都充分地吸收蛋液。(蛋液会几乎被吸光)
  5. 烧热平底锅后,加入玉米油,以中小火将沾有蛋液的土司煎至6面呈金黄色后取出。
  6. 将牛油片放在土司上,并淋上炼乳即可。
Ingredients(Single serving):
Plain toast---2 slices
Egg---1 nos
Peanut butter---Some
Butter---A small slice
Condensed milk---Some
Corn oil---1 tbsp

Method:

  1. Spread peanut butter on one side of each toast. Stack both slices together with the side with peanut butter facing each other to form a thick toast.
  2. Cut off the four edges of the toast. 
  3. Soak the toast in the beaten egg and let it absorb the beaten egg.
  4. After a while, turn the toast over to let the 6 sides of the toast to fully absorb the egg. (The beaten egg will be eventually absorbed completely)
  5. Heat a frying pan, add in the corn oil, pan-fry the toast coated with egg over medium low heat til all the 6 sides turned to be golden brown in color.
  6. Place a slice of butter on the toast and drizzle some condensed milk on top. Ready to serve.

1 comment:

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