Crispy fried milk

Crispy fried milk

Introduction:

"Crispy paste can be said to be a feature of Cantonese cuisine. Crispy paste frying is also one of the distinctive cooking techniques in Cantonese cuisine. The production method is to dip the processed semi-finished food materials in crispy paste and fry them in oil pan. Most of the dishes are light yellow (golden), crisp on the outside and tender in the inside. The representative dish is crispy fried milk. The traditional way is to use Sanhua light milk, but if it's not easy to buy light milk, it's more convenient to use milk. "

Production steps:

Step 1: add sugar to the milk and stir in a heated container.

Step 2: add custard flour and 20g corn starch and stir until there are no granules.

Step 3: put it on the gas stove, lower the fire and mix it slowly.

Step 4: turn off the fire when stirring to the paste, and use the waste heat to quickly mix.

Step 5: find a new container, apply a little oil on the bottom, pour in the batter, cool and freeze for half an hour.

Step 6: take out the frozen milk and cut it into even pieces.

Step 7: mix flour, 30g corn starch, baking powder, salt, water and oil to make a thin paste.

Step 8: put the milk into the paste and stick it on evenly.

Step 9: put more oil in the pot and heat it to 60%. Put the pasted milk into the pot and fry until the surface is golden.

Materials required:

Milk: 250ml

Dry corn starch: 20g

Custard powder: 5g

Flour: 80g

Corn starch: 30g

Sugar: 30g

Baking powder: 3G

Salt: 1g

Water: 120ml

Salad oil: 20g

Note: 1: custard powder can increase the flavor, if it is not convenient to buy, you can not put it. 2: When cooking milk slurry, it must be stirred quickly with low heat, otherwise it is easy to paste the pot. 3: Because my family does not eat sweet, put so much sugar feel just right, if you like to eat sweet, you can also add more sugar.

Production difficulty: Advanced

Technology: deep fried

Production time: several hours

Taste: sweet