Hong Kong Toast (Print Version)
# Ingredients:
→ Filling
01 -
1 tablespoon salted butter, softened (add 1/4 tsp salt if unsalted)
02 -
0.5 to 0.75 salted duck egg yolks
03 -
0.06 teaspoon turmeric for coloring (optional)
04 -
0.25 teaspoon vanilla flavoring
05 -
0.13 tablespoon powdered milk
06 -
0.13 cup confectioners' sugar (powdered)
07 -
0.5 tablespoons cornflour
→ French toast
08 -
0.06 cup condensed milk (sweetened) for sealing and topping
09 -
Butter for frying
10 -
0.25 teaspoon vanilla extract
11 -
1.5 eggs
12 -
0.5 cups whole milk
13 -
0.06 teaspoon salt
14 -
1.25 to 1.5 slices milk bread, 1-inch thick (or 2-3 regular slices, crusts off, slightly stale is best)
# Instructions:
01 -
Break the salted duck yolks into a small bowl and mash thoroughly with a fork. Mix in powdered milk and cornflour. Stir until smooth, then add powdered sugar, butter, vanilla, and turmeric (if you're using it). Keep mashing and combining until it's totally smooth.
02 -
In a big bowl, whisk your eggs together well. Pour in milk, salt, and the vanilla flavoring. Whisk everything until it's blended perfectly.
03 -
Slice each thick piece of bread horizontally, stopping before you cut it all the way through so one side stays joined. Press inside the bottom half to create a little pocket. Spread condensed milk along the edges to act like glue. Spoon in 2-3 tablespoons of your filling into the bread pocket. Fold the top back over and press the edges softly to seal it. Repeat for all your bread slices.
04 -
Warm up a tablespoon of butter in a sticky-free frying pan on medium heat. Dip one stuffed toast into the batter, soaking both sides for about 20 seconds. Let the extra drip off, then put it in your hot pan. Cook for approximately 2 minutes on each side, carefully flipping, and adjust the heat to avoid burning. Move it to a plate when it's done. Repeat for all slices, adding butter as needed after each one.
05 -
Serve straight away with more butter and condensed milk if you like. Drizzle condensed milk on top and enjoy while it's still warm.
# Notes:
01 -
Bake raw packaged salted duck yolks at 350°F (176°C) for 10 minutes. If using whole cooked eggs, slice them and remove the yolks.
02 -
To keep the taste light, use 2 salted yolks. For a bolder flavor, go with 3.
03 -
Got really stale bread? Slice it completely as it might tear if left attached.
04 -
Fresh bread? Toast it first for a better texture.
05 -
The ingredients were adjusted (milk and eggs) on April 11, 2025.