Hong Kong-Style French Toast (西多士)
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- Опубліковано 22 тра 2024
- Fried French Toast! This is a classic dish at Hong Kong Bing Sutt, and pretty easy to whip up at home. It's a bit more crisp on the outside than western-style French toast, and also has the benefit of not needing stale bread. We'll cover three flavors of HK style French Toast:
* Classic Peanut Butter Stuffed French Toast (经典西多士)
* Ovaltine French Toast (阿华田西多士)
* Salted Egg Yolk Stuffed French Toast (咸蛋黄流心西多士)
0:00 - Introduction and History
1:27 - Classic HK French Toast Recipe
4:13 - Salted Egg Yolk French Toast Recipe
6:43 - Wrap Up & Eating
INGREDIENTS, PEANUT BUTTER OR OVALTINE TOAST
(Per toast)
- Chewy Bread, 3 slices
- Peanut Butter, 1 tbsp or Ovomaltine spread, 1 tbsp mixed with 1/8 tsp salt
- Egg, for coating, ~1 large mixed with ~1/4 tsp salt, per toast
- Oil, ~0.5-1 inch (~2cm), for frying
- For serving: condensed milk, golden syrup, or honey (also, Ovaltine powder for the Ovaltine one)
- For serving: knob of butter
PROCESS, PEANUT BUTTER OR OVALTINE TOAST
1. Spread peanut butter or ovomaltine spread over the two slices of bread (1:51)
2. Sandwich them together, then cut off the crusts (1:59)
3. Add salt to your egg, then thoroughly beat it (2:50)
4. Add your bread to the egg, allowing each side to soak for ~5 seconds (2:58)
5. Fry in 140C (280F) oil - getting each of the sides for ~10 seconds at first to seal them up. Then cook for 2 minutes. Anywhere between 130C-150C is ok. (3:13)
6. Flip, and continuously spoon the oil over the top in order to get it evenly golden brown. Once it's just starting to puff a bit, ~90 seconds, remove and toss on a baking tray. (3:25)
7. If doing the ovaltine toast, dust with ovaltine powder. Smother with condensed milk or your syrup of choice, add knob of butter, devour.
INGREDIENTS, SALTED EGG YOLK FRENCH TOAST
Bread, egg, oil, and butter/syrup for serving are the same as before. This will make enough filling for three French Toasts.
- Salted egg yolk (咸蛋黄), 2. The best are those from WHOLE salt-cured eggs, but the manufactured
sort are also ok. Homemade salt-cured yolks work, but you may want to grate them after steaming.
- Cantonese Rose wine (玫瑰露酒) or rice wine/sake, 1/2 tsp. Or skip in a pinch.
- Sugar, 20g
- Instant custard (吉士粉), 5g. Sub for half milk powder/half custard powder, or just use all milk powder
- Milk powder (奶粉), 10g
- Cornstarch (生粉), 1/2 tsp
- Coconut milk (椰奶), 20g
- Condensed milk (炼奶), 20g
- Water, 65g
- Gelatin powder (鱼胶粉), 1/2 tsp
- Butter, 30g
If you want yours to be more liquidy, cut out the cornstarch & knock the gelatin to 1/4 tsp.
PROCESS, SALTED EGG YOLK FRENCH TOAST
1. Mix the wine with the egg yolk, then steam for 10 minutes (4:42)
2. Mash the egg yolk until pasty, ~3 minutes. If using homemade salt-cured yolks (not whole eggs), grate before mashing (4:53)
3. Mix the rest of the ingredients except the water, gelatin, and butter (5:02)
4. Combine the water and gelatin powder over a medium-low flame. When dissolved, add the butter. When melted, add everything from step #3. Once combined, ~2 min, heat off, whisk in the mashed salted egg yolks. (5:12)
5. Set in the fridge for ~3 hours, or ~30 minutes in the freezer (5:37)
6. Fry the toast as before, but when assembling cut out a hole in your middle slice & add in the set salted egg yolk filling. (6:01)
______________
So yeah! Border between us and Hong Kong is still closed, so we weren't able to swing over there for footage. Had to rely on some vloggers for a couple visuals, so huge thank you to them.
One shot in the beginning was via Blondie in China's HK Coffee-Tea video (by far my favorite way to enjoy milk tea btw): • Have you ever tried CO...
Another was via Miss Mina, from a very nice Hong Kong breakfast video: • Hong Kong Breakfast ► ...
There was also a quick shot of a Bing Sutt via Mark Wein's Hong Kong food tour video - heavily recommended (though he does opt for chili on literally everything like he's from Hunan haha):
• Hong Kong Food Tour - ...
And lastly, the shot of the runnier salted egg yolk was via Alfred Chan. Just found him researching this video - he's an HK photographer with a lot of cool content. If you speak Cantonese, definitely check him out:
• 【有碗話碗】茶餐廳吃點心！奶黃流沙西多士、蝦...
And check out our Patreon if you'd like to support the project!
/ chinesecookingdemystified
Outro Music: คิดถึงคุณจัง by ธานินทร์ อินทรเทพ
Found via My Analog Journal (great channel): • Live Stream: Favourite... - Навчання та стиль
Hey guys, a few notes:
1. As Steph said in the outro, there’s a ton of different potential stuffings here. There’s kaya sauce, peanut butter + butter, beef satay, durian cream, nutella, cheese, sweet taro, matcha, etc etc. This is a dish that’s constantly in flux. Currently in Guangdong, probably the most popular one is a jiggly milk stuffed one with ovaltine powder (i.e. like this: ua-cam.com/video/Cad1STySYlA/v-deo.html ). So definitely play around with it and allow it to be a canvass to put… whatever you want in it. Just do try the classic peanut butter one sometime though, because it is quite good.
2. I know a subset of you are really talented bakers and buying, like, wonderbread might feel… wrong haha. Any kind of chewy bread will work great. If you’re in the habit of making Japanese milk bread, something like that would work great too.
If you're working from a whole loaf of bread, that's actually better because you can cut the bread a bit thicker and just toss your stuffed in between the two slices - this is usually what you find at eateries in Guangdong.
3. For those in North America, I know you might’ve done a doubletake when we called for ‘ovaltine spread’. It’s a thing in Europe, I swear (AFAIK super popular in Switzerland?). You can buy it on Amazon: www.amazon.com/Wander-AG-4014-Ovaltine-Crunchy/dp/B01283LAWI . It’s a bit pricey to buy online though, so if you keep Nutella on hand I’d probably just opt for that instead. If you’re an ovaltine lover like me though, it’s totally worth picking up a bottle just to try though.
4. The salted egg yolk filling was really similar to our custard buns video, but we did make the following adjustments: (1) we cut the cornstarch and gelatin quantity in half and (2) we upped the butter by 50%. This makes it more ‘leaky’, but still nothing quite like that Alfred Chan video. As we said in the video, if you want it runnier you can continue to play around with those three variables. Alternatively, if you *want* it gooey-er, you can take those in the other direction. Just remember that a little bit of gelatin can go a long way.
5. If you’re comfortable with deep-frying (whether in a wok or a machine), the frying process is actually way easier. You don’t really need to do that ‘sealing’ step, and the whole thing’ll be much more evenly golden brown - especially on the sides. That said, the bread’ll still float, so you’ll still need to flip/want to spoon over a bit of oil over your ‘show’ side.
6. This actually ends up - maybe surprisingly, given that it’s bread & a lower frying temperature - not very greasy.
7. Oh, I’m sure some of y’all noticed that when I said ‘140C’ the thermometer was showing ~130. Lots of moving pieces when filming. Really, you’re ok frying within that the whole range of 125-155.
8. We use one of those cool little infrared thermometers to keep track of oil temperature. Ours appears to be the generic/factory surplus version of the Etekcity infrared thermometer. They’re like $20 on Amazon, definitely recommended if you do any sort of deep frying/shallow frying with any sort of regularity. Infrared thermometers aren’t very accurate (so no candy making with them), but tend to be good within ~5C, which is totally margin of error level of deep frying. You can also just estimate oil temp with chopsticks, which’s also totally fine. You’d be looking for something about this level: i2.kknews.cc/SIG=1gcnll1/s77000467q3rrrn0q73.jpg
Putting kaya sauce/jam into the list for tomorrow's shopping
Anyone tried Nutella as a glue?
Texas toast works well
I imagine that the Biscoff cookie butter spread would work well here, too. That comes in smooth and crunchy; crunchy is harder to find but far superior.
www.shopbiscoff.com/lotus-biscoff-crunchy-cookie-butter-1-jar
@@Bedevere it doesn't hold as well, but it can work if handled gently. I tend to use a mixture of peanut butter and nutella, but I am a peanut butter cup freak anyway... 😁
The bread should be, as Chef John says in his Nashville hot chicken video: "The cheaper the better. We want something that contains no fiber, and even less nutrients."
Glad I wasn't the only one who thought of that fella
haha this actually so unhealthy. 50g of oil, White bread, melted butter. It's a bit of an insult to your arteries no?
@@telkmx its a dessert, its no more unhealthy than actual french toast and a scoop of vanilla ice cream
@@amaladiguna8873 Except it is. There is at least 3 tablespoon of oil in that bread and with the butter.
Plenty of ice cream are actually ok health wise. This dish is a mess lmao
@@telkmx well I suppose there's a reason I'm not a dietitian. Still, considering you also fry regular french toast and the additional fat the ice cream brings and both are eaten very sparingly I don't think health should be a part of your consideration when making this or regular french toast at least it isn't for me :)
Dude, I made this recipe a couple times for the family and it was _instantly_ a family favorite. My dad (the household renowned french toast master) says he's never found a recipe he likes better than his except this one XD
I'm so immature. When he said "Just toss in as much salted egg custard as much as will fit in your hole" I snorted.
wait is that not normal
I don’t get it???
So many innocents replying
@@Locke3OOO Perhaps you would wanna go ask your mom and dad about it. They’ll either get a good laugh or you might not live to see another day. Lol
i thought the same thing 😂😂😂 i love that kind of humor
I will never, NEVER, forget the first time i tried this out of the blue. I was in Mongkok and got hungry. I decide to visit a nearby eatery. Saw this item written in the menu and instantly ordered it. IT WAS MAGICAL. This is nothing like the typical french toast, this is like super sinful tasty stuff. 10/10, will fly to HK to eat this again once COVID is all over
If you're in North America within travelling distance of a decently-large city, the HK-style restaurants will have that too. It's pretty common.
Me toooo! So delicious with HK tea.
i love experiences like that! finding little gems like this are so satisfying!
Mk has everything. one of my fav places to hang around
Make it at home, it'll be good for you probably
im from hk and im so glad to see this dish get the rep it deserves. its what my mom and i would treat ourselves on special occassions when I was younger
This is literally my teenage years
Hey Mary! When your cooking/filming again wpuld you try a vegan version for us? X
You must have this with a strong cup of HK style milk tea to make it complete.
This is also close to Shahi Toast ( south Asian dish). Shahi toast is white bread fried in ghee (clarified butter) then doused in a saffron, cardamom syrup and cream
That sounds delicious (and expensive because of the saffron)!
I'm from HK so I ate in Cha Chaan Tengs a lot growing up, but never actually knew why toast of all forms were such a common menu. Thanks British food licensing laws!
Also Cha Chaan Teng and Bing Sutt served as an cheaper alternative for people to eat "western food" while at the time all the other western venues were high-end places.
I know it's a different style, but my mother ran a bed and breakfast, where breakfast included stuffed french toast. Her filling of choice was cream cheese, and it's pretty dang good.
I had something similar to that at IHOP. It was amazing, like a cheesecake stuffed in French toast because why not. It was a bit sweet, I bet your mom's is better.
That sounds great.
my local diner in the states serves something similar. it's a single large slice of french toast, shallow fried, drizzled with condensed milk, and served with orange slices. adding a filling looks much better!
We have a coffee shop here that makes amazing French toast drizzled with condensed milk and seasonal fruit. I've enjoyed expanding beyond the maple syrup topping.
I have a buddy of mine, a guy from HK. There’s a HK style cafe near his place and I always love going there. The French toast is one of my favorite things to get after a meal as dessert. Everything there is really good. And I’ll never forget the first time he showed he the place and had me try French toast HK style
Is it just me or is the dog the highlight of these videos? They're just so precious!
Bruh, I'm firmly in the single digit percentage that deep fries in a wok. Highly recommend yall to join the club
So am I. I always Longyau and then proceed to do my dishes and it's awesome. I even got a five mouth stove top. The middle burner goes to epic heats! Recommend it if you can afford. (In Brazil we pressure cook a lot, so it makes a huge difference to have a double ring burner.)
So yeah! If you're cool with deep frying, you don't really need to do that additional 'sealing' step in the beginning. Makes the whole process much more more effortless. The toast will float, so you'll still need to flip/spoon over the oil in the same way... but it's much easier to get even browning on all sides.
We were mulling over filming a visual for deep frying too, but figured that it's pretty straightforward :)
The save oil gang
As soon as i get a wok i will join that 1%
Those of us without gas burners are out of luck 😕 Just can't cook from a wok so well on an electric range.
"when we're traveling" oh, to live somewhere where that's an option this december :')
Haha well, we’re limited to China... but yeah, we’re spoiled over here. Looking forward to the vaccine roll out and life getting back to normal everywhere :)
@@ChineseCookingDemystified glad that got sorted quicker for you folks! assuming you probably don't want to start talking politics in the comments of your cooking show but that's at least one good thing to say for the Chinese system!
@@hannahl6845 Haha yeah, politics can get dicey (there's a... diversity of people that watch this stuff). But really, most of Asia-Pacific's fared pretty well (even Australia/NZ)... honestly I think the distance from the first major outbreak in Europe - together with CN & SK responding as rapidly as they did in the beginning - really did this region alot of favors. It feels alot easier to manage when you've got much lower case numbers to begin with... you get this virtuous cycle where hard lockdowns can actually work to return things to normality, which builds political support for using hard lockdowns again when needed, etc etc. That's at least my personal explanation for why countries as culturally, politically, and geographically distinct as China, New Zealand, Thailand, Korea, Singapore, and Australia all seem to be doing alright :)
I know it's really hard in NA. My Mom only left their property once in the past eight months, and that was to vote. I can't imagine how tough that is. Really hoping things get better soon
@@ChineseCookingDemystified freedom of movement within a country is not being spoiled its a basic human right
And the vaccine is not going to get everything back to normal anywhere....
Do you realize this vaccine totally skipped the animal testing phase it was rushed to say the least....
www.unz.com/mwhitney/heres-why-you-should-skip-the-covid-vaccine/
Look thanks for the great video but the vaccine is not a cure all I don't understand why obviously intelligent people like you think it will turn things back to normal.
I don't deny covid or anything I just can't stand the way that the world government's and extremely powerful organizations like the WEF and the WHO have taken advantage of a natoinal pandemic to further their socio-economic and political goals....
In North America you are seeing freedoms being taken away and liberties being violated like never before.
Pretty much everywhere you are seeing sheeir hypocrisy with how the bylaws are writen and how people enforce them
I'm not even going to get into false positive and how they report deaths etc.
At the end of the days this all kidns ties back into a manual called silent weapons for quiet wars if you google that it'd interesting read.
@@lurk7967 That link makes a lot of claims about "the covid vaccine", but there are many different vaccines and at no point does it specify any or point to any data to support its claims. Over 100 trials going on right now. Then it makes four claims. The first is that it won't cure Covid. Of course it won't, because that's not what vaccines do! Nobody is saying it will cure Covid. The whole point of a vaccine is to provide immunity. That brings us to points 2, 3 and 4 which, for the only vaccine to be approved in North America, are false (other vaccines are awaiting results, and some most likely will be shown not to be effective, which is a major reason we have trials in the first place - so we know what works). The Pfizer vaccine has been shown to be 95% effective in preventing Covid and also seems to be effective in reducing the number of severe cases (i.e. requiring hospitalization) (countless sources, here's one as an example: arstechnica.com/science/2020/11/pfizer-reports-final-vaccine-results-95-efficacy/)
Now, if you would like point to *specific* vaccines and actual data, we can discuss this in more detail.
Always dropping the most amazing dishes that are totally fresh to my boring western mouth. Love you both
I really like the history bits thrown in.
My blood pressure has risen just from watching this.
Right. I could feel my arteries clogging up from watching.
@@broccoliagain3012 Nonsense, it's the excitement.
Eh, we Hong Konger have been eating these for decades.
Thing is we eat them only once in a while as snacks, moderation is key.
Probably still healthier than drinking coke.
@@gl4re it is exponentially better than drinking a coke. fat really isnt bad for you at all as long as you just dont eat too much.
Firstly, seeing you two in this video is wonderful! Secondly, seeing puppers licking peanut butter from the top of the mouth *made my day!*
Although we'll clearly miss you, we're wishing you the best for the upcoming year!!!
I loved eating this in HK 10 years ago when I was a student there. Thank you for covering this recipe! Can't wait to try it.
I used to love this when I was a kid. Made myself some this morning and I realize I no longer have the stomach to handle such a sweet dish lol.
The dog clearly had peanut butter stuck to the roof of its mouth at the end of the video. It is too cute!
Happy Holidays to you both and your families. Thank you for another year of shared cooking, recipes and fun!
This French Toast style of dipping only in beaten eggs without anything incorporated is identical to the Spanish style “TORREJAS en Almíbar”! The difference being we don’t do any fillings or stack bread together and don’t usually add toppings! The Almibar is a sugar & honey syrup that is flavored cinnamon, cloves and lemon zest. The torrejas are made with a sturdy type of bread and after frying they go in the syrup to soak and are usually served as a dessert, especially popular during holidays! Love your videos, thank you for sharing them with us! Wishing you and your family A Very Blessed Season Greetings! 🙏
That salted egg yolk variant sounds delicious!
I had this in a restaurant in Vancouver and its been on my mind for years. Great video!
I love your channel. It’s a great blend of cooking information that is interesting, concise, and often humerus. This recipe is right down my alley. I can fin everything at the local Walmart,
Hi from Vancouver. Thank you for this one, of my favourite recipes.
It never ceases to amaze me how Cantonese cooks can make even the unhealthiest Western dishes even unhealthier. Deep frying French toast is just so exessive that you gotta love it for the sheer outrageousness.
"I do know that when we deep fry in a wok, the percentage of you who actually try these recipes plummits into like, the single digits"
Thank you for understanding hahaha! My main problem is I don't like keeping deep frying oil around. So I probably won't try this one as such, but I might take some inspiration from it to make some stacked up french toast with fillings inside!
That salted egg yolk filled toast looks AWESOME -
I made this for my family! It was WONDERFUL!
Great video. I miss Hong Kong so much! Merry Christmas!
Merry Christmas & Happy New Year and thank you for sharing! Stay safe and healthy.
The whole time I was watching this, it reminded me of kaya toast and then you mentioned kaya at the end!
I adore the air licking. Doggy is very cute.
Tiried this on new years, absolutely delicious! Wanna try stuffing it with a variety of ingredients in the future. Keep up the amazing, detailed, videos!
I used raspberry jam and it was quite yummy.
Wonder Bread, Ovaltine, and peanut butter. I must have stumbled upon Paula Deen's page.
Forgot the pound of butter, lol.
The Caribbean community approves of the condensed milk approach.
My mother’s fondest memories as a child were her mother giving her condensed milk with crushed ice as a dessert. I make coquito every year with condensed milk, and I wouldn't be surprised if a lot of coastal Asian countries have an equivalent drink, combining sweetened condensed and evaporated milk with coconut milk.
Dessert not desert
@@goodputin4324 Whoops! Seems there were a lot of typos since I wrote that on mobile. Thanks for the catch!
@@unamericano de nada
kakigori, that crushed ice w condensed milk (and/or other fruity syrups) is a realy popular Japanese thing as well
Whoo! Thank you for sharing a hong kong style street food and cafe style video. I miss these! And wonder how they make them. In the future, I hope you make more of these foods from Hong Kong.
Loved eating this as a kid. The condensed milk is a must!
This looks amazing. I'm going to try my hardest to find everything to make it asap.
I live in beijing, I just found those videos, they are amazing! you are great!😋❤️
This made me feel so nostalgic
I love this recipe. Thank you!
Ovaltine Hongkong French Toast.... I never knew I needed some until today 😩
1:33 Such a cute and polite puppy!🥰
Looks sooooo good!
I just made this! I used crunchy peanut butter instead (it's what I had in the house) and it was... not really ideal, but it worked regardless! It was way less over-powering and decadent tasting than I would have thought. It's very nice!
My buddy introduced me to this last year. This with hot milk tea is the perfect breakfast for me.
Can't wait to try making this!! Thank you!!
Merry 🎄! Hugs to the pup! So 😍
Thank you so much for this video. It is fun to learn new things while vicariously traveling. I appreciate it extra due to the Covid restrictions. This reminded me of Thailand and the places there to get yummy toast!
Such an interesting background to the HK French toast! I enjoyed the four different flavored filling in the toast. I never tried ovaltine but I want to try it but even better, salted egg yolk version?!
This shall be my breakfast for the week!!
you guys content is fire
This looks amazing
While we’re on the topic of toast, do you think you guys could do a prawn/shrimp toast recipe? It’s super popular here in Australia as kinda like a bastardised Chinese-Australian food down here, so it’d be interesting to learn about it’s history. :) Love all the work you do guys
its also some kind of old HK style snack. Basically u need some prawn/shrimp paste which you can make yourself or buy from the markets (probably can be bought in the Chinese markets). Smooth the paste on a slice of bread, add the usual frying coatings, then fry it.
Wow that looks amazing
So beautiful 🤩 love hk toast
Thanks for this. I always wondered how the Hong Kong tea cafe came to be, so this answered many questions. We have two amazing ones near us, whose menu's confuse the hell out of newcomers.
Amazing! thanks for sharing!
Awesome. I was looking for a new french toast recipe.
I was very surprised to hear that less people try your recipes when you deep fry in a wok. After finding your channel, if anything, I have used a wok more and more for frying. Things I would have normally used a cast iron for I have found work a lot better in a wok and use less oil!
I'm french and i've never seen anything remotly close to this lol !
We made "french toast" which we call "lost toast" here (pain perdu) because it's an amazing way to use dry french bread (like actual baguette, which gets dry very fast, you can lose a baguette in less than half a day if the weather is hot and dry). In my house it was really common to have dry french bread around in the bread drawer (yeah our family table made by my grand-grand-father actually has a bread drawer, and you can actually see the bread-knife strokes on the table, that table has so much history, and we feast on it once a year for christmas).
So what we did is pretty much what you describe, toss it in an egg mixture of whatever you wanted, then pan it but with way less oil than that, it was litterally closer to a bread omelette !
I loved when we did it with my grandma, it was obviously super rich, but so simple and so rewarding for me as a kid ^^
(it was way safer since we were not dealing with boiling oil, just a pan with some oil in it)
with old traditionnal bread, the bread would last way longer because it is using "thicker" flour and sometimes even no yeast but what we call "levain" which is a live supply of "yeast" that you need to keep alive, so it was usually next to the fireplace, you have to "feed" it some flour and some water to keep it active and actually alive.
It's very funny to think of it as some kind of alive blob of matter that you take some of to cook bread (but the bread would be litterally like a brick lol compared to actual yeast)
@@irlrp Dans le pain perdu traditionnel de ma famille on mélange oeuf et lait pour tremper le pain, faites vous la même chose ?
That looks so good
The dog is a highlight of this video. Such a good thing! Keep up the good work!
never in my live I would've thought I'd be receiving cooking tips from Ben Shapiro
"A great strategy, honestly, is douse it in coke."
Just tried this, think I found my new favorite breakfast
omg this is beautiful...can't wait to try this!!!
Sorta reminds me of a monte cristo. There's a "trailer park monte cristo" which is basically a batter fried PB&J.
I could swap the peanut butter for some cookie butter/Specuuloos spread, or maybe marshmallow fluff like a fluffernutter.
Looooooove Monte Cristo sandwiches... 🤣😁😍😍👍
Specuuloos, yes! I hate peanut butter, so was wondering what to swap with. Thanks for the idea!
peanut butter, banana, and bacon was Elvis's contribution to the culinary world 😋
@@Douglas.Kennedy Why not stuff that in French toast too? 😋
Yessss. I love this dessert
Grew up eating at those snack shops and am having some real nostalgia
That was poetic. Will try soon.
Can confirm my brother loved these as a kid and ordered it whenever he could.
This was part of my childhood growing up!!!!!
When you mentioned the slated egg version that was when I had to like the vid - hope to make in the future
Oh yum! I had kaya French toast in Singapore years ago and it was amazing. Can't wait to try this version, with a nice cup of HK milk tea.
I'm putting Nutella in this and there's nothing you can do about it.
Was it good?
mixing whatever you have in your pantry is the true cha chaan teng spirit
I just had the idea of Speculoos cookie butter, but that would be over the top sweet.
that was my immediate thought too
WAS IT GOOD? WE MUST KNOW, either that or I will commit this crime too
I miss Hong Kong so much after watching this!
Thank you! fun recipe!
I love it, thank you
Very tasty toasts and lovely dog.
Oh man! I love this dish!
Glad I found this channel
new sub, amazing results!
wow those eggs look great
This is great!
This sort if reminds me of shrimp toast. It's one of my favorite things when done right.
I picture a shrimp eating a pancake...
For a sweet version I'd probably do Nutella or some kind of cinnamon, sugar and butter mixture. For a savory I'd put slices of cheese or even a cream cheese and chives mixture. The possibilities are endless.
i looooooove hong kong french toast!!!!!!!!! if you’re in hong kong the best place is “kowloon restaurant” in sham shui po... i love their french toast! love your vids! thank you for sharing them with us!!!!
So I just made this and holy cow. I didn’t even do it very well and they were insanely delicious.
I topped with a very light powder of brown sugar, cinnamon, and nutmeg, then dressed it with Indiana apple syrup. My spouse’s had a bit of sweet chocolate as well
Kaya Toast is the best toast in Asia. Its kinda similar to this but that Kaya butter is just heavenly.
Very nice thank you
Your cute schnauzer has the same yoda ears as mine!! Such a cute assistant.
I love your dog, his bushy eyebrows in the corner are super cute 😁
The egg yolk colour is nice
I will consider trying this
how this isnt a food trend is beyond me
Elvis would have approved of this dish ✅👍
Try this recipe: Make a batch of pancake batter. Take some sliced bread, dip it into the pancake mix on both sides and fry it. You will have a crispy French toast with a nice crunchy shell.