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Hong Kong-Style Condensed Milk Toast | Food Network
Hong Kong-Style Condensed Milk Toast is the stuff of dreams 😍 Get the recipe ▶ https://ift.tt/5S9z0mc Subscribe to Food Network ▶ https://ift.tt/Os86aiF Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Hong Kong-Style Condensed Milk Toast RECIPE COURTESY OF VIVIAN CHAN FOR FOOD NETWORK KITCHEN Level: Intermediate Total: 20 min Active: 15 min Yield: 2 sandwiches Ingredients 4 slices Chinese square white milk bread, about 4 1/2 inches square by 1/2 inch thick (see Cook's Note) 2 tablespoons creamy peanut butter 2 tablespoons sweetened condensed milk, plus more for drizzling Canola or vegetable oil, for frying 2 large eggs 2 tablespoons unsalted butter, at room temperature Directions Special equipment: a deep-frying thermometer Lay the milk bread slices side by side on a cutting board. Spread 1 tablespoon of the peanut butter on each of 2 slices, reaching all the way to the edges. Spread 1 tablespoon of the sweetened condensed milk on each of the remaining 2 slices, reaching all the way to the edges. Sandwich each peanut butter slice with a sweetened condensed milk slice, filling-side in. Using a serrated knife, carefully trim the slightest edge of the crusts to make an even square. Meanwhile, fill a medium saucepan with 1 inch of oil. Heat over medium heat until it registers 350 degrees F on a deep-frying thermometer. Prepare a large paper towel-lined plate. Whisk the eggs in a shallow dish until well beaten. Submerge one of the sandwiches in the egg, turning until all sides are fully coated. Set aside on a clean plate. Repeat with the remaining sandwich. The egg should be mostly absorbed. When the oil is ready, carefully transfer one of the sandwiches to the pan and fry until golden brown on the bottom, about 2 minutes. Flip and fry until the other side is golden brown, about 90 seconds more. Transfer the sandwich to the prepared plate with a large slotted spoon and allow it cool slightly and the excess oil to drain off, about 30 seconds. Transfer to a serving plate and top with 1 tablespoon of the butter. Drizzle with additional condensed milk. Enjoy while warm. Repeat with the remaining sandwich and butter. Cook’s Note This recipe was developed with Chinese milk bread (called fong bao, which translates to square bread). It shouldn't be confused with Japanese milk bread, which is sliced thicker and won't work as well for this recipe. Chinese milk bread is available at local Chinese bakeries. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://ift.tt/4BQiutj ▶ FULL EPISODES: https://ift.tt/2hqNHSu ▶ FACEBOOK: https://ift.tt/iZwJbIV ▶ INSTAGRAM: https://ift.tt/AuhYyZz ▶ TWITTER: https://twitter.com/FoodNetwork #HongKongStyleCondensedMilkToast #FoodNetwork Hong Kong-Style Condensed Milk Toast | Food Network https://www.youtube.com/shorts/JakRFAH5k7Y

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