Cinnamon Banana French Toast
Last night I flipped through Betty's Kitchen and came across a breakfast dish by Ouyang Yingzhi. The ingredient measurements are exactly as in the original recipe, accompanied by a failed attempt~~
Ingredients
Steps
Original text
Ingredients as shown.
Beat the eggs, then add the milk and mix into an egg-milk mixture. Remove the crust from the toast (I used Hokkaido toast this time, so I didn't remove it; for regular toast which is thinner, decide based on the situation as it may become soft and mushy after frying). It's recommended to buy a whole loaf of bread and cut thick slices at home.
Cut the banana into three slices, lengthwise. Heat oil in a pan until it reaches about 60% temperature, then add the banana slices and fry until golden brown (according to the original recipe). However, my first attempt failed—despite using just a small amount of oil, it was still too much.
As shown, I couldn't get a golden-brown appearance, and the bananas were already completely mushy, making them difficult to flip.
Soak the toast in the egg-milk mixture, flip it over, and press lightly so it absorbs the liquid fully (both sides should be soaked).
Add a small amount of oil to the pan and fry the toast over medium heat, then flip it.
Second attempt (these 2 bananas—one was kept as reserve; in fact, one is enough for a single person). Using a brush, lightly coat the pan with a very minimal amount of oil, then place the bananas directly in the pan. Turn over when smoke emerges.
Plate the dish. Place one layer of toast, then add 3 banana slices, followed by another layer of toast and another 3 banana slices. (I personally love cinnamon, so I sprinkled a lot, but this is optional; sprinkle as per preference.)
While the dish is still hot, place a slice of butter on top (this is optional; skip it if you're concerned about calories). Let the residual heat slowly melt the butter...