Chinese Food
Crispy fried milk
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Fried milk is golden outside, white inside, crispy outside and soft inside. The crisp skin is wrapped with rich fresh milk. Fried fresh milk is not really fried under the pot, but made of fresh milk and wrapped in the paste.
Cooking ingredients
Cooking Steps
Step1:Separate the yolk from the egg whit
Step2:Pour sugar, condensed milk and corn starch into the container and add pure milk. Mix until sugar melts
Step3:Add butter in a small pot. Boil over low hea
Step4:Pour in the milk paste. Stir while pourin
Step5:. cook to a thick state (stir the milk slurry in one direction. Make sure to use a small fire and stir it quickly. Otherwise, it is easy to paste the pot
Step6:Add in the egg white, quickly mix it into milk cake, turn off the heat and let it coo
Step7:Put a layer of fresh-keeping film in the container. Pour the milk cake into the container. Flatten the surface and put it into the refrigerator for more than one hour
Step8:Take the milk cake out of the refrigerator, remove the plastic wrap and cut it into piece
Step9:Add baking powder to low gluten flour, add clear water and mix well. Add yolk and mix well to make a crisp paste (when mixing the crisp paste, you can adjust the consistency of the paste according to the soft hardness of the milk cake. The thick point skin is thick and the thin point skin is thin
Step10:Put it in the batter and hang i
Step11:Then wrap the breadcrumb (press it gently with your hand. It will stick better
Step12:Finish all in tur
Step13:Put some oil into the pot and heat it to 60% heat. Put the milk pieces covered in the paste one by one and fry until golden on the surface
Step14:Take out the oil control and eat it (HI, I also have some tomato sauce
Step15:Soft ski
Cooking tips:1 - when boiling milk, make sure to stir it quickly with low heat. Otherwise, it is easy to paste the pot. 2 - if you like sweet food very much, you can also add more sugar appropriately. 3 - the milk cake should be refrigerated for as long as possible. In this way, it is more compact and convenient for later production. 4 - when mixing the crisp pulp, the consistency of the pulp can be adjusted according to the soft hardness of the milk cake. The thick point skin is thick and the thin point skin is thin. There are skills in making delicious dishes.
