Crispy ingredients: 1 cup flour, 2 teaspoons lemon juice, 4 tablespoons millet powder, oil.
4 tablespoons, baking powder 1 teaspoon.
Cooking process: stir all raw milk ingredients (except butter and corn flour) evenly, heat the pot until butter drips, add the evenly stirred ingredients into corn flour water, stir evenly while adding, cook with low heat, pour into a square plate, cool and put in a refrigerator. Then stir the crispy raw materials evenly. Take out the cooled raw milk, cut it into blocks and dip it in crispy raw materials. Heat the oil on medium heat, put the diced milk into the pot and fry until golden and crisp.
Vegetables in Guo Jinjie: Rich in nutrition, milk helps to maintain the skin.
Materials:
500ml of milk, corn flour 100g, self-raising flour 1 cup (if there is no flour), and 70g of sugar.
Production method:
1. Put milk, corn flour and sugar into a pot to make milk slurry without powder particles, stir and cook with medium fire and slow fire until it is thick and solidified, and turn off the fire.
2. Pour it into a container, smooth it, and refrigerate it into a frozen milk cake (it can be faster in a quick-freezing room).
3. Cut the frozen milk cake into small long squares.
4. self-raising flour mixed 3/4 cup of water, a little salt and oil into a crisp paste, and covered the crisp paste on the milk cake.
5. Fry in medium heat until the skin is golden, drain and serve.
Crispy fresh milk:
Material preparation: oil, starch, flour, yeast, sweet milk powder, condensed milk.
Production process:
1, making batter: put flour, condensed milk, oil, yeast and water into a container and stir evenly. The batter should be thicker, the ratio of water to oil is about four to one, and other appropriate amounts can be left for about 30 minutes;
2. Making milk paste: put milk powder, water and condensed milk into a milk pot, add water starch after boiling, slowly add it until it becomes paste, thicker than batter, and pour it into a bowl to cool;
There is batter on the left and milk paste on the right. I don't know if I can tell.
3. Make the milk paste into an oval shape.
4. Pour in the thick batter;
5, oil frying, oil must be more, fried with hot;
6, after turning yellow, about two or three minutes, don't fry old;
The finished product is crisp outside and sweet inside.
Description:
1, when making milk paste, add more milk powder, less water and more condensed milk. If you use fresh milk, you must add sugar.
2, the batter should not be too thin, otherwise it will be too thin, and the milk will turn into water when frying.
3. Be sure to eat it while it is hot. If it is not sweet, you can dip it in condensed milk.