Hong Kong-style toast with condensed milk

Votes: 2

How to Make Hong Kong-Style Condensed Milk Toast

Time: 20 min.
Complexity: easily
Servings: 2

Nutritional value per serving:

Serving size: 1 of 6 servings
Calories 225, total fat 16 G., saturated fats 5 G., proteins 6 G., carbohydrates 14 G., fiber 1 G., cholesterol 74 mg, sodium 131 mg, sugar 5 G.

In Hong Kong, toast with condensed milk and peanut butter is on the menu at any cha chan taeng (tea house). It's served not only for breakfast but throughout the day. This warm, sweet and salty fried sandwich with a gooey, creamy filling is a delicious way to satisfy a sweet tooth at any time of day.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 square slices of Chinese white milk bread, about 1 cm thick.
2 tablespoons creamy peanut butter
2 tbsp sweetened condensed milk + extra for drizzling
Rapeseed or other vegetable oil for frying
2 large eggs
2 tablespoons unsalted butter at room temperature
Special equipment: deep fat thermometer

Ingredient Substitution Suggestions

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Recipes with similar ingredients: Peanut butter, condensed milk, eggs

Cooking the dish according to the recipe:

Place the milk bread slices on a cutting board. Spread 1 tablespoon of peanut butter on each of the two slices, spreading it to the edges. Spread 1 tablespoon of condensed milk on each of the remaining two slices, spreading it to the edges. Secure one peanut butter slice to a slice of condensed milk, turning the filling inward. Using a serrated knife, carefully trim off any uneven edges to create a neat square.
Meanwhile, pour 2.5 cm of water into a medium saucepan. Heat over medium heat until a deep-fry thermometer reads 175°C. Prepare a large plate lined with paper towels.

Beat the eggs in a shallow bowl until smooth. Dip one sandwich into the egg, turning until all sides are completely coated. Set aside on a clean plate. Repeat with the remaining sandwich. The egg should be absorbed into the bread.
When the oil is hot, carefully transfer one of the sandwiches to the pan and cook until golden brown on the bottom, about 2 minutes. Flip and cook until the other side is golden brown, about 90 seconds more.
Using a large slotted spoon, transfer the sandwich to the prepared plate and let it cool slightly, allowing any excess oil to drain, about 30 seconds. Transfer to a serving platter and brush the top with 1 tablespoon of butter. Drizzle with condensed milk.
Toast the second sandwich in the same way. Eat the toasts warm.

Note

This recipe uses Chinese milk bread (called fong bao, which translates as "square bread"). It should not be confused with Japanese milk bread, which is sliced thicker and is not suitable for this recipe. Chinese milk bread can be purchased at Chinese bakeries.