The practice of frying fresh milk:
1. Put the milk in a copper pot, add pineapple essence, 50 grams of butter and 50 grams of sugar, boil the pot, thicken it with 100 grams of water starch, and stir it with a wooden shovel in one direction. After the milk is thickened, pour it into a buttered square plate, cool it slightly and put it in the refrigerator.
2. Mix 500 grams of flour, 50 grams of starch, 5 grams of stinky powder, 50 grams of baking powder, 2.5 grams of salt, 25 grams of protein, 50 grams of peanut oil and a proper amount of water to make crisp pulp.
3. Put peanut oil on the fire, and when it is heated to 50% to 60%, cut the milk blank into diamond-shaped blocks, first dip it in dry starch, then hang crisp pulp, fry it in an oil pan until golden brown, and take it out. 4. Dish the fried fresh milk, sprinkle with sugar and serve.
Process key:
1. Boil the fresh milk and stir it in one direction, otherwise the milk will stick to the pan.
2. Strictly control the ratio of water starch to fresh milk to make the hardness of milk blank moderate.
3. After aligning the crisp pulp, let it stand for a period of time before use.
4. Gently push the milk blank with a spoon to avoid adhesion, so that it is heated evenly and the color depth is consistent, and then use heavy oil to make it tender.
5. Agar 10g, steamed with a little water, mixed with milk slurry, stirred evenly, and then frozen to make the milk embryo tough and convenient for changing the knife paste. After frying, agar melts and fresh milk is softer.
Production skills:
1. Boil the fresh milk and stir it in one direction;
2. Strictly control the ratio of water starch to fresh milk to make the hardness of milk blank moderate;
3. After aligning the crisp pulp, let it stand for a period of time before use;
4. Gently push the milk blank with a spoon to avoid adhesion, so that it is evenly heated and the color depth is consistent, and then use heavy oil to make it tender;
5. Agar 10g, steamed with a little water, mixed with milk slurry, stirred evenly, and then frozen to make the milk embryo tough and convenient for changing the knife paste. After frying, the agar melts and the fresh milk is softer;
6. Put the milk paste into your favorite mold. It is best to cover the surface of the mold with a layer of plastic wrap or brush with oil, which is more convenient to pick up.
7. When mixing batter, it is best to use low-gluten flour. Compared with ordinary flour, fried fresh milk made of low-gluten flour is more crisp. When the oil is hot, turn to low heat and fry slowly. It's easy to explode when it's big. Eat it while it is hot, but it won't be crisp when it is cold.