I was tired of the usual spreads on my breakfast toasts: peanut butter, strawberry jam and even nutella! I would love to have kaya (coconut spread) but I am concerned about the high fat content and cholestrol level. Gotta watch my diet, you know.
And then I was craving so much of the Chinese dry milk custard (nai shu). I was dreaming all day about nai shu mian bao (dry milk custard bun) or even better qi shu nai shu mian bao (dry milk custard bun with a puff-pastry topping). I know I can get similar nai shu in ji wei bao (mandarin) or gai mei bao (cantonese. It is hong kong dry custard bun, it literary means the tail of a chook) but somehow I really miss the super thick toast with dry milk custard spread from Taiwan.
Darn. I should have bought a bottle of the nai shu spread the last time I visited Taiwan. But alas, lucky pinkcocoa. I found a recipe of nai shu spread in one of my cookbook!
♥ nai shu: chinese dry custard spread
Ingredient A
80g icing sugar
1tsp salt (omit if using salted butter)
100g unsalted butter, softened at room temperature (I used low fat margerine)
Ingredient B
20g yolk (1 large egg: 55g)*
100g milk powder
To Make:
1. Mix ingredient A together until well combined.
2. Mix in the yolk and then followed by the milk powder
3. Store in fridge** and use like normal spread!
notes:
* Add more yolk if a more liquid consistency is desired.
** The spread will actually become quite solid and hard when stored in fridge. The spread will melt if spread on toast. If you want it on plain bread, simply bring the spread to room temperature and it should be spreadable.
♥ milky way toast
oishii desu ne~
I have been in Heaven in the past whole week: I had nai shu toast every morning! I named this toast milky way toast. Oh, it has nothing to do with the milky way spread! I reckon mine is so much better. *grin*
I've never heard of dry milk custard before, but it looks really good! :)
ReplyDeletejulia
http://aromacookery.blogspot.com/
ghee... the toast looks so crunchy. but eating everyday for a whole week, u dun feel akichau? (satiated?) :P
ReplyDeletehiya Julia
ReplyDeleteThe dry milk custard spread isnt too bad. It still doesnt really taste exactly like the one I had in Taiwan but it will do ;-)
hey fishfish
hehe I dont get akichau with food I like even if I eat it everyday :p *think chocolate* but I have stopped eating the spread this week.
The bread was actually spelt bread. It was our first time trying. The bread was very crusty. It's hard and chewy and has a strong sour taste if you dont toast it. The sour taste works so well with the dry milk custard. hehe. :)
ps. miss u too. havent had time to follow on everyone's blogs yet. *ai*
Hi Pinkcocoa,
ReplyDeleteGreat website you here, more user friendly than your old one. I love nai su, especially the salty types and until a few years ago, I could not find it in Singapore. There's just something about the sweet/salty balance and crunch. Hmm...I better get my ji wei bao fix from Crystal Jade... Any kueh mur bakings lately?
Shirley
hiya Shirley
ReplyDeleteLong time no see! Thanks for dropping by :-)
Definitely agree there's something alluring about the sweet and salty combination of nai su. Strange enough, it seems rather easy to make.
Selamat Hari Raya btw! Did you get to pig out on kuih mur and kek batik? I am wishing for a large tub of kueh mur to be sitting on my desk right now! :p hehe. I havent been baking lately. Just moved houses so I have yet to pick up on new baking equipments.