Delicious crispy milk

Delicious crispy milk

Introduction:

"It's Crispy on the outside and tender in the inside. It's full of milk fragrance. It's hard to stop."

Production steps:

Step 1: 250 g fresh milk, 2 tbsp condensed milk, 30 g Eagle corn flour (corn starch) and 40 g Sugar. Stir the condensed milk, sugar and fresh milk evenly, and then sift in Eagle corn flour. Keep stirring over low heat until it begins to set. Leave the heat immediately

Step 2: pour in the fresh-keeping box, smooth it, put it in the refrigerator for 2 hours, take it out and cut it into strips. 140 grams of low gluten flour, 25 grams of Eagle corn flour, 30 grams of salad oil, 6 grams of baking powder, add appropriate amount of water until the chopsticks are pulled out and a layer of paste is visible.

Step 3: put the oil in the pot until 70% heat, put the milk pieces dipped in the crispy liquid into the pot and deep fry until golden yellow, then take out the oil

Materials required:

Fresh milk: 250g

Condensed milk: 2 tbsp

Eagle corn flour: 30g

Sugar: 40g

Low gluten powder: 140g

Salad oil: 30g

Baking powder: 6 g

Edible oil: 2 kg

Note: there are three main points: first, the milk must be frozen hard again, in order to facilitate demoulding, it is best to put some preservative film. The second is to dip while the pot, otherwise easy to melt. Third, do not cook too much at a time, in order to prevent touching and affecting the appearance.

Production difficulty: ordinary

Technology: deep fried

Production time: 20 minutes

Taste: sweet