Step-by-Step Guide to Prepare Homemade What Have You Done To My Kaya Toast?

Hey everyone, I hope you are having an incredible day today. Today, we're going to prepare a distinctive dish, Recipe of Ultimate What Have You Done To My Kaya Toast?. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

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Take to sandwiches with various breads. Surprisingly, my children love trying new issues. It's a rare attribute that I am extremely thankful. Trust me I understand all too well how fortunate I am. My youngest however, features a small issue with thick or crusty bread. Her favorite sandwich choice has become Hawaiian candy rolls. We place the beef, cheese, mustard, and pickle inside her roll as if it were a bun and she's thrilled. You can broil this on your oven for a couple of minutes for a infrequent sandwich treat. The cooking area is very minimal and you also do not need to possess in depth knowledge of anything to prepare or enjoy those easy snacks.

Many things affect the quality of taste from What Have You Done To My Kaya Toast?, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare What Have You Done To My Kaya Toast? delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make What Have You Done To My Kaya Toast? is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook What Have You Done To My Kaya Toast? estimated approx 1 mins.

To begin with this particular recipe, we must first prepare a few components. You can have What Have You Done To My Kaya Toast? using 9 ingredients and 10 steps. Here is how you can achieve that.

#mycookbook For years, I had been experimenting with different types of methods and ways to craft out the best kaya toast. I can finally say that this is probably the best version. Probably. Kaya toast has been a staple in Singapore's brunch; it is the Singaporean's peanut butter and jelly sandwich. Kaya + butter were spread on thin slices of toasted bread and enjoyed over a cup of coffee. This is the vision I finally settled on. I drew inspirations from Sqirl, Los Angeles and Chef Studio. If you have not check out Sqirl yet, please do so. Their jam and toast are simply the best despite recent allegations. Also, check out Chef Studio YouTube channel for lots of brilliant chefy recipes. You get the crispy-mayo-toasted bottom, soft bite with light, fluffy, buttery, savory, dense and sweet topping; the coffee caviar cut thru' all that richness perfectly with an amazing aftertaste. Every mouthful is loaded with different types of textures as well. This is indeed a flavor bomb. I am literally drooling thinking about this. You have to give this recipe a try!

Ingredients and spices that need to be Take to make What Have You Done To My Kaya Toast?:

1. Canola / Grapeseed / Peanut Oil, Stored In A Cylindrical Bottle
2. 250 g Espresso / Strong Brewed Coffee,
3. 50 g Demerara Sugar,
4. 2 g Agar Agar,
5. 75 g Homemade Cultured Butter / Good Quality Salted Butter Slightly Softened,
6. 2 TBSP Coconut Rum,
7. Kewpie Mayo, 4 Heaping Spread
8. Homemade Tangzhong Milk Bread / White Sandwich Bread, 4 Thick Slices
9. Homemade Nyonya Kaya, 4 Heaping Spread

Steps to make to make What Have You Done To My Kaya Toast?

1. You can check out my previous post on how to make Tangzhong Milk Bread or visit: www.fatdough.sg/post/tangzhong-milk-bread
2. You can check out my previous post on how to make Nyonya Kaya or visit: www.fatdough.sg/post/nyonya-kaya
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.
9. 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.
10. Gently spoon the kaya over the butter. Lastly, place the coffee caviar over the top. Serve immediately.

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