Cuisine characteristics
Fried fresh milk is a traditional famous dish with good color and flavor, belonging to Cantonese cuisine. Beets with Lingnan flavor. This dish is golden outside and white inside; Brittle outside and soft inside. Crispy skin is wrapped with rich fresh milk, and frying fresh milk is not really frying milk in a pot, but there are tricks.
Main materials and auxiliary materials
500 grams of sterilized fresh milk
25 grams of protein
250g starch
0. 1 g pineapple essence.
Sugar150g
50g butter
25 grams of baking powder
500 grams flour
5 grams of stinky powder
Peanut oil1000g
2.5g salt
working methods
1. Put the milk in a copper pot, add pineapple essence, 50g butter and 50g sugar, thicken the pot with100g water starch, stir in one direction with a wooden shovel, pour the milk into a square plate coated with butter after thickening, and put it in the refrigerator after cooling slightly.
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. When it is heated to 50% to 60%, cut the milk blank into diamond-shaped pieces, dip it in dry starch first, then hang the crisp pulp, fry it in the 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 pot.
2. Strictly control the ratio of water starch to fresh milk to make the milk blank moderate in hardness.
3. After aligning the crisp pulp, let it stand for a while 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 use heavy oil again to make it tender.
5. Agar 10g, steamed with a little water, mixed with milk slurry and stirred evenly, and then frozen to make the milk embryo tough, which is convenient for changing the knife. After frying, agar melts and fresh milk is softer.