Crispy fried milk
When frying, the oil temperature should not be too low. It should be 60% to 70% heat. 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 dark. The white skin should be slightly yellowed and it will be hard until it is completely yellow.
Recipe Recommendations
- fresh milk 250ml
- white sugar appropriate amount
- flour 100 grams
- corn starch 40 grams
- baking powder 3 grams
- salt 1 grams
- qingshui 200ml
- salad oil 20 grams
Steps for Crispy fried milk
1
Pour sugar, a little salt, and corn starch into the fresh milk and stir well until the milk without dry powder particles is even.2
Then pour it into a milk pot and cook over low heat. 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.3
Pour 100 grams of flour and 40 grams of corn starch into a large bowl and mix well. Add 3 grams of salt and baking powder to the flour and mix well, then mix well with water to form a slightly thicker batter.4
After mixing the batter, add a little salad oil and stir well, stirring until the oil and batter fully blend.5
Remove the shaped milk nuggets from the refrigerator, use a knife to cut into strips of 2 cm square and 5 cm long, place them in a batter basin and wrap the batter evenly. When the oil temperature reaches 60 to 70%, add the milk nuggets wrapped in the batter. Deep-fry until the skin is crispy and slightly yellow, then remove it, and then place it on a plate to serve.