Crispy fried fresh milk production process has a lot of attention to detail, otherwise it will cause the product failure to end. Summarized the following points:

One, fried fresh milk need to be made in advance of the milk billet, the proportion of various ingredients to be accurate, otherwise the milk billet is not shaped or starch ratio is too high to reach the effect of fresh and tender melt-in-the-mouth. Second, the proportion of baking powder when mixing crunchy paste can not be too much, otherwise there will be a bitter taste, put less can not play the role of foaming, crunchy paste will not be crunchy, but more tired no crunchy feeling, the specific proportion of the following production methods.

Three, there are two ways to boil milk billets, one is boiling water, one is in the pot directly boil. The method of boiling water is to boil water in the pot, the milk billet of the original pulp poured into the pot in a pot of water to simmer until the viscous state can be. It takes longer for the milk to mature slowly.

In the frying pan directly simmering is simpler, shorter, but the fire requirements are higher, the fire is not mastered well will appear in the milk billet paste bottom and waste.

Four, the crunchy fried milk ingredients used are, fresh milk, coconut milk, condensed milk, sugar, corn starch, cooking oil;

Five, crunchy batter using raw materials are corn starch, flour, custard powder, baking powder, clarified flour (can also be used), cooking oil.

Sixth, the modulation of the crunchy paste need to mix the starch and flour and so on, but can not be stirred vigorously, it is best to stir in both directions, to avoid stirring out of the gluten. The first thing you need to do is to make sure that you have the right mix of ingredients to make your product more appealing to the eye.

Seven, deep frying oil temperature can not be too high, to about 50 percent of the heat to fry the first time, stereotypes after raising the oil temperature to about 70 percent of the heat, and then deep fried to golden brown can be.

Eight, fried milk need to use chopsticks to hold fresh milk billet, along the stubble into the frying pan, so that the shape of the fried milk is more complete and full of no depression.

Nine, crispy fried milk fried, can be accompanied by a small dish of condensed milk to eat.

a, fresh milk to milk pulp after the need to mix the starch, and then filtered again, to avoid particles.

Two, coconut milk is to increase the flavor of fresh milk, made at home can also not put coconut milk, add milk as appropriate.

Three, this version is a catering version, fried fresh milk is more tender, home production can be increased in the starch content of the milk parcel, so that the frying will be better fried, the milk pulp is not easy to leak.

Four, the crunchy batter after mixing and standing for more than half an hour to ferment, so as to achieve the effect of crispy. If the fried texture is not crispy, hard, please add baking powder as appropriate.

Fifth, the milk blanks need to be patted with a thin layer of flour before hanging the paste. Pay attention to the consistency of the paste.

VI. It is best to drop them in standing up when frying to avoid the milk batter from leaking.

On what details to pay attention to frying fresh milk, my answer is here, I hope to help the subject solve the confusion.