Cracker leather and fresh milk

1

First make fresh cream. All materials ready. Need to get the tools ready。

2

Corn starch and water are evenly mixed in fresh milk cake formulations and are replaced by starch. It's called milk, milk, even mix. Inverted in fine-tuned starch, evenly mixed。

3

Prepare a rectangular thing like a preservation box as a mold. A small fire is slowly boiled with starch milk mixed, and the firing is followed by constant mixing until the boiler is in a dense state of slurry, the fire is shut down and quickly pours into the sacrificial box, with a slight shock, and the surface is roughly levelled. Refrigeration can condensate in an hour. Make good milkcake chops。

4

Pumping the brittle. Flour flour is mixed, mixed into water on a number of occasions, slightly mixed into paste, then added to soybeans oil, evenly mixed and static for about 20 minutes. Move softly. The water is not always filled, and the flour is fed。

5

Crack, chopsticks start, line drop。

6

Next, fried milk. A boiler, a 160-degree temperature, and a softly coated milk cake, which floats, can be recovered. About 30 seconds。

7

Bomb again. The temperature of the oil is 180 degrees (6°C) down to the just-fried milk cake, which is used to extract controlled oil plates。

8

The finished product, Kazkaz, the real gin! Eat while it's hot, but don't burn。

this dish, which is fast, is hardly difficult, and the material on pastry, which, if it is not milked, can be sugared, but the smell of milk can be reduced, which can be described as milk enriched with sugar, 80-100 grams of milk, which is not too sweet. i put on 80 grams. milk can also be made with milk powder. 2. with regard to the brilliance paste, i personally found in the course of my operation that it was the only trickle of the dish, that the amount given to me in the recipe was basically right, but that it could not be generalized, that it was too thin, that it would fly, fail, and that it would be too dense. do it once, and we'll count. 3. information on flaring. the mix of low and starch is better to prevent the pasta from being sprouted, which makes it difficult to get pasta. low powder can be replaced with ordinary flour, with as soft a mix as possible. with regard to powdered powder, it would make the pelts more corky, with no or equivalent yeast to mind, and 40 minutes of static. in fact, the addition to a bottle of drinks is more than that of powdered powder. 4. if you don ' t like the pastry paste, you can change the bakery, and then roll out the loaf. the fat is slightly higher. 5. with regard to the temperature of the oil, small partners with the best, inexperienced guns can drop in the oil pan to test the paste, drop in the face, bubble down and float. it's just hot. 6. when the cake is ready, it can be kept in cold storage for 24 hours, as much as possible on the same day. if it is to be kept for a long time, a sealed bag can be frozen for 30 days after the explosion. no freezing is required at the time of eating, with a temperature of around 130 degrees directly blown, a temperature of about 160 degrees raised and gold recovered from the blast. 7. with regard to tastes, different tastes of milk cakes can be made from milk refining and fruit powder, and red milk from the video is strawberry-flavored strawberry pastry: strawberry-flavored milk + strawberry powder (good colour) chocolate cream + cocoa powder can also use imagination to make more flavored and fresh milk from raw materials available at hand. i will try to update more successful recipes for sharing. if you have any questions, please leave a message or vx and welcome to the comment collection