Dear friends, if you personally cook at the Spring Festival family banquet, don't forget the children at home! You must also find a way to make delicious snacks for them (them). If you put your thoughts into it a little, you will definitely bring joy to the children, and the family will be more lively. Grandpa and grandma will also be happy, haha!
Here, I recommend a traditional snack "Crispy Fried Fresh Milk". Through my observation when I eat outside, this snack is most popular among children. It tastes rich in milk, with crispy skin, and the sweet QQ stuffing is delicious. Most children like it. I found that almost every customer who took their children to a restaurant would ask for this snack for their children.
In fact,"crispy fried fresh milk" is very simple to make. You can prepare the filling in advance, mix some batter when it is time to stir fry, and just fry it. This little dot has been slightly improved by me, and it tastes absolutely better! The traditional filling of "crispy fried fresh milk" is just boiled with milk or three-flower light milk with sugar and corn starch. After the milk is thick, it is poured into a plate to cool, then placed in the refrigerator and refrigerated for two hours. After refrigeration, cut into strips, wrap it in paste and fry it just fine. I added a little custard powder to the stuffing, which makes it more delicious. My friend's children like it, so I would like to introduce it to you today. The main practices are as follows;
Crispy fried milk
Recipe Recommendations
- fresh milk 250ml
- custard powder 5 grams
- batter appropriate amount
- flour 100 grams
- corn starch 40 grams
- baking powder 3 grams
- salt 1 grams
- qingshui 200ml
- salad oil 20 grams
- cooking oil appropriate amount
- white sugar 35 grams
- sweetening
- fried
- an hour
- senior
Steps for Crispy fried milk
1
Filling; fresh milk, dry corn starch, custard powder, white sugar, salt. Batter; flour, corn starch, baking powder, salt, water, salad oil. Fry; moderate cooking oil.
2
Pour sugar, a little salt, corn starch, and custard powder into the fresh milk and stir well until the milk without dry powder particles is even.
3
Then pour it into the milk pot and cook over low heat. It is best if you use an induction cooker to cook.
4
Boil the milk until it is thick and cooked, then pour it into an iron plate to cool. After cooling, cover it with plastic wrap and place it in the refrigerator for 3-4 hours.
5
Pour the flour and corn starch into a large bowl and mix well. Add salt and baking powder to the flour and mix well, then use water to form a slightly thicker batter.
6
After combining the batter, add the salad oil and stir well. Stir until the oil and batter fully blend.
7
Remove the shaped milk nuggets from the refrigerator and use a knife to cut them into strips of 2 cm square and 5 cm long.
8
Put the milk strips into a batter basin and wrap them in the batter until the oil temperature reaches 60 to 70%. Add the milk strips wrapped in the batter and fry them.
9
Fry until the skin is crispy and slightly yellow, fish out, and serve on a plate to serve.Crispy fried milk Make Tips
This feature: slightly yellow color, crispy skin, soft filling, rich milk aroma, sweet and delicious, and rich in nutrients. Warm tips: 1. To make this, you can use better fresh milk or three-flower light milk. You can not put it without cheese powder. You can replace 5 grams of cheese powder with corn starch, because cheese powder also belongs to starch. If the cheese powder is removed and no starch is added, the milk paste will appear thinner, which will affect the shaping of the milk cake. 2. The amount of sugar in the filling can be put according to your preference. If you like sweet, you can put more sugar in moderation. However, for 250 grams of milk, it is best not to exceed 50 grams of sugar. It is too sweet and not delicious. I use 35 grams of sugar and 1 gram of salt is already very sweet for friends to refer to. Make sure to use good corn starch for filling, and raw flour is too thick to make filling. 3. If you need it urgently during production, you can put the cooled milk cake into the freezer of the refrigerator and freeze it for an hour. 4. The crispy batter should not be too thin. It is better to make it a little thicker. Use a spoon to scoop up the batter and pour it down in a linear manner. 5. When frying, the oil temperature should not be too low. It should be 60% or 70% hot. If the oil temperature is too low, the outer skin will eat oil and it will feel greasy. The color of the frying should not be too deep, and the outer skin should be white or slightly yellow.