What Have You Done To My Kaya Toast? this is the popular recipe ever, So simple to prepare and maybe this recipe is the ingredient you will ever need. Everyone needs a good recipe and I can't be the only person forever seeing food on my ripe table. Finally I learned to make this recipe, and I will share the secret recipe here with easy, flexible, and yummy!
Hello everybody, it is me, Dave, welcome to our recipe page. Today, I will show you a way to make a special dish, what have you done to my kaya toast?. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
What Have You Done To My Kaya Toast? is one of the most well liked of recent trending meals on earth. It's easy, it is fast, it tastes yummy. It is appreciated by millions daily. They're fine and they look fantastic. What Have You Done To My Kaya Toast? is something that I've loved my entire life.
To get started with this particular recipe, we have to prepare a few ingredients. You can have what have you done to my kaya toast? using 9 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make What Have You Done To My Kaya Toast?:
- Prepare of Canola / Grapeseed / Peanut Oil, Stored In A Cylindrical Bottle.
- Take 250 g of Espresso / Strong Brewed Coffee,.
- Take 50 g of Demerara Sugar,.
- Take 2 g of Agar Agar,.
- Get 75 g of Homemade Cultured Butter / Good Quality Salted Butter Slightly Softened,.
- Make ready 2 TBSP of Coconut Rum,.
- Take of Kewpie Mayo, 4 Heaping Spread.
- Prepare of Homemade Tangzhong Milk Bread / White Sandwich Bread, 4 Thick Slices.
- Make ready of Homemade Nyonya Kaya, 4 Heaping Spread.
Steps to make What Have You Done To My Kaya Toast?:
- You can check out my previous post on how to make Tangzhong Milk Bread or visit: www.fatdough.sg/post/tangzhong-milk-bread.
- You can check out my previous post on how to make Nyonya Kaya or visit: www.fatdough.sg/post/nyonya-kaya.
- You can check out my previous post on how to make Cultured Butter or visit: www.fatdough.sg/post/cultured-butter. You can also use a good quality salted butter..
- Prepare the coffee caviar. Chill the bottle of oil in the fridge overnight. In a sauce pot over medium heat, add coffee, sugar and agar agar. Stir to dissolve..
- Bring it up to a boil. Allow it to boil for 2 mins. Remove from heat and immediately, use a syringe to suck up the coffee mixture or transfer it into a squeeze bottle. Slowly drip the coffee mixture into the bottle of cold oil..
- Repeat this step for the remaining coffee. *If the coffee starts to cool down, heat up the coffee over the stove and repeat the process* Drain thru' a sieve over a large bowl. *You can reuse the oil.* Plunge the coffee caviar into a bowl of clean water to wash excess oil..
- Remove and plunge into another bowl of clean water. Repeat the steps until the water is clean of oil. Set the sieve of coffee caviar to drain off any excess water. Keep in a container and chill in the fridge until ready to use. *It can keep up to 7 days.* You can pour a cup of warm and spoon in the coffee caviar. That will make an excellent cup of latte..
- Prepare the whipped butter. In a large bowl add butter. Use a hand or stand mixer whip the butter on low speed until softened. Add in coconut rum. Continue whipping until light, fluffy and pale in color. Almost like mayo consistency. Set aside at room temperature until ready to use..
- Prepare the toast. Spread mayo on one side of each toast. Toast the bread until crispy (1 side only), mayo side down in a skillet over medium heat. Remove from heat and place onto serving plates. Spread the whipped butter onto each toast..
- Gently spoon the kaya over the butter. Lastly, place the coffee caviar over the top. Serve immediately..
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What Have You Done To My Kaya Toast? Recipe Video: