One of our local breakfast specialties is fried milk, a snack made from fresh milk and flour. It is one of the must-order breakfast specialties in Cantonese style cafes. Bite open the golden and crispy outer skin, the inner soft white milk, sweet but not greasy, melt in your mouth, the flavor is delicious, and once you eat it, you won't forget it.

Fried milk ingredients recipe:

Pure milk 250 grams, 50 grams of starch, 50 grams of sugar, 2 eggs, 80 grams of flour, 100 grams of water, 200 grams of vegetable oil

Production steps:

The first step in the production of trapped milk paste:

Pure milk, starch, sugar, water mixed together and stirred well poured in the pot. Keep the heat on low and stir, keep stirring until it becomes a solid paste can turn off the heat. Take a square bowl with built-in plastic wrap to hold up the milk paste, gently tap the vibration so that the milk in the air bubbles disappear. Seal it and put it in the refrigerator to freeze (remember it's frozen, not chilled) for 1-2 hours.

The second step is to prepare the strips of milk paste:

Place the flour on a plate and set aside, and make an egg wash with the egg. Then take out the frozen solidified milk paste, change the knife to cut into small pieces, give the milk strips a layer of flour, and then put them into the egg mixture to hang a layer of egg mixture.

The third step is to fry the milk molding:

Heat the oil in a wok over high heat until it reaches 70% of the temperature, then put in one by one the milk strips hung with egg liquid, turn the heat down and fry until the surface color is yellow and then gently turn it over until it is golden on both sides and then fish it out with a strainer.

Note:

1. Chilling is better than freezing, do not freeze for more than 2 hours or it will ballast.

2. Don't use chopsticks to clip when removing from the pot, because the strength is not good control will be broken.

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