Cracker leather and fresh milk
By VicentaLakin
I'm not just a kid, I'm an adult, and my friends around me love this snack. The first time it looked like it was small, and I didn't remember it. The main memory comes from the university canteen, three for a dollar, which is suitable for after-eating, walking back to the bedroom and eating separately with friends. I haven't eaten since I left the country, and I've been eating at one of these times, and I've had a lot of memories, or an appetite = I have to do it myself. By chance, one of the girls I met here was also very big in undergraduates, and we started to remember the canteen while eating, and we got into college. Emotions are dependent on food, deepening feelings through food, which seems to feed people. I used to wonder why the cream was still fried. It was only after learning the logs of the ancients that the soft and soft inner trap was made of starch. If the milk is mixed up with starch, it'll turn into a paste, ice in the fridge, fragrance of the skin when it's covered in fried oil, and it's covered in a fine sweet taste
Recipe Recommendations
- milk 500ml
- starch 90g
- white sugar 40g
- custard powder 10g
- flour 80g
- water appropriate amount
- baking powder 5g
- corn oil appropriate amount
- milk fragrance
- fried
- several hours
- ordinary
Steps for Cracker leather and fresh milk
1
Preparation material。
2
The milk, sugar, starch and gish powder are mixed and evenly mixed。
3
Put a little fire on the stove。
4
It's been a long time since I've been here. Smash to become a sticky paste。
5
Enter the container and freeze the refrigerator for about four hours。
6
Flour and starch are proportionally mixed, and water is converted to more dense paste, with powdered and gish powder。
7
Frozen milk cakes, a knife around the back and off, slices。
8
Roll up the little piece of milk cake。
9
The boiler is hot, the milk cake is fried to the surface。
10
Load the plate。Cracker leather and fresh milk Make Tips
The ratio of flour to starch for the coating should be 2:1. When lifting the batter, it should drip off in a thin, thread-like consistency. You can prepare a batch of the milk cakes in advance. When you're ready to eat, just thaw them and fry.