Crispy fried milk
By JenaZiemann
Crispy paste can be said to be a feature of Cantonese cuisine. Crispy paste frying is also one of the unique cooking techniques in Cantonese cuisine. The production method is to dip the processed semi-finished ingredients in the crispy paste, put them into an oil pan, and fry them. Most of the cooked dishes are light yellow (golden) in color, crispy on the outside and tender on the inside, and smooth and plump. The representative dish is crispy fried fresh milk. Traditional practice is to use three-flower light milk, but if it is difficult to make at home to buy light milk, it is more convenient to use milk.
Recipe Recommendations
- sweetening
- fried
- several hours
- senior
Steps for Crispy fried milk
1
Add the milk to the sugar and place it in a heated container and stir well.
2
Add custard powder and 20 g of corn starch and stir until there are no granules.
3
Put it on the gas stove, low heat, and slowly stir well.
4
Turn off the heat when you stir until it is thin and mix well quickly with the residual heat.
5
Find a new container, apply a little oil to the bottom, pour in the batter, let cool, and freeze for half an hour.
6
Remove the frozen milk nuggets and cut them into uniform pieces.
7
Stir flour, 30g corn starch, baking powder, salt, water, and oil evenly to form a thin paste.
8
Put the milk nuggets into the thin paste and stick the paste evenly.
9
Put more oil in the pan, heat it to 60% heat, and put the milk cubes covered with paste in it and fry it until the surface is golden brown.Crispy fried milk Make Tips
1: Cheese powder can add fragrance, and you can not put it away if it is inconvenient to buy. 2: When cooking milk, be sure to low heat and stir quickly, otherwise it will easily burn the pan. 3: Because my family doesn't eat sweet things very much, it feels just right to put so much sugar in it. If you like sweet things very much, you can also add more sugar appropriately.