Chinese Food
Fried fresh milk with bread bran
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This recipe is for a friend who is a night watcher. It's easy to make. If you don't think it's troublesome to make bread bran, you can omit this step. The skin fried with bread sugar is crisp. There is 2G baking powder in the original paste. It's additive. Don't use it if you can eat it yourself.
Cooking ingredients
Cooking Steps
Step1:Pour pure milk, cornstarch and sugar into small plate. Stir well with teaspoon.
Step2:Put it on the gas stove and use medium fire. Stir it slowly in one direction. When there is a little resistance, change it to a small fire until it thickens. Scoop up the teaspoon and pour it down. The batter drips slowly. If this state is achieved, there is basically no leakage of milk or frying during frying.
Step3:Pour it into a small container (put some vegetable oil on the bottom). Don't be too big. This quantity is small, or there is no thickness. Put on the lid or plastic wrap and refrigerate for 12 hours until it solidifies.
Step4:One hour later, take it out and cut it into pieces that you like. Don't put it too long. It will soften if it's too long. It will fry when it's time to fry.
Step5:Mix the flour, water, eggs and custard powder to make a batter. The batter should be made before the milk is taken out of the refrigerator. Put the lumps of milk in the batter. Explain - this batter can double the amount of milk.
Step6:Take out the pasted milk pieces and put them in the bread bran, roll them evenly and fry them in hot oil. (if you don't think it's too much trouble to make bread bran, you can skip this step. Just wait for the oil to heat up and put it into the oil one by one to fry.
Step7:It's hot in the vegetable oil. Take a little batter and put it into the hot oil. The batter will bubble and rise around and then explode. Put the milk pieces of the batter into the oil one by one. Don't let them stick together. Change the fire to a small fire. It's better to use a non stick pot.
Step8:Turn it over in the middle of the process. Fry it until it is colored, and then take it out with a leaky spoon and put it on a screen or oilpaper to drain the oil. This is the finished product of bread bran.
Step9:This one is not good for breadcrumbs. It's made of custard powder. It's more beautiful.
Step10:On the principle of no waste. The rest of the batter can still be dripped. Add some sugar to the batter and stir well (sesame or scallion is delicious). Take a teaspoon and spoon the batter into the oil and slowly pour it out. Come one by one. Take out after coloring.
Step11:It's another taste.
Step12:With bran - use the leftover bits of bread for sandwiches and tear them into small pieces by hand. Of course. You can also use ready-made bread.
Step13:Put it in the oven (do not preheat. The upper and lower tubes are 180 degrees. Bake for ten minutes). Bake and remove until cool. Break with the blender
Cooking tips:This quantity is smaller. Start to try it. You can double it when you have experience. The batter in this recipe can give twice as much milk. Note - flour is common flour. It's also medium gluten flour. Corn starch, wheat starch, cassava starch and so on are collectively referred to as raw meal. There are skills in making delicious dishes.
