“Did you always think that milk could be fried?Actually, it can be fried. Milk is heated to a certain shape by adding some sugar and flour. It is fried in crisp paste. It is crisp outside and tender inside. It’s a delicious little dessert.
|Yellow chaff||Appropriate amount|
|time consuming||An hour|
250 ml milk is poured into the container.
Stir in 40 grams of sugar.
Add 40 grams of raw powder and mix well.
Dissolve sugar and milk as much as possible. Mix the flour without granules.
Boiling water in the frying pan, let the milk be heated and stirred in hot water.
Because hot water will set the milk with raw powder, so stir it until it is slippery with sticky silk. I’m a little overdone. Someone asked why not heat it directly in the pot. I want to say that if you don’t master the heat well, it will paste and affect the quality of fried milk.
Put the milk paste in the container and smooth it.
Seal the film and put it in the refrigerator for an hour.
At this time, make a crisp paste and pour 80 grams of flour into the container.
Add 110 grams of water, 2 grams of baking powder and 1 gram of salt.
Add 10ml salad oil.
Add an egg yolk and mix well.
Make a crisp paste.
After freezing for an hour, the milk is shaped and cut into the shape you like with a knife.
Wrap the batter in a crisp paste.
Wrap the bread crumb in it.
Do it well in turn.
Heat the oil in the frying pan. When the hands feel hot on the oil surface, fry the milk.
Drain the oil after frying.
Fresh fried milk.
Crispy outside and tender inside.
Crisp fried milk.
If you want the soft spot in fried milk, you should reduce the amount of raw powder. When heated in hot water, you should not heat it too long. It’s just silky and slippery. The temperature of fried milk is also important. For the sake of delicacy, make more.