Fried milk is a colorful and flavorful Han Chinese cuisine, belonging to the Cantonese cuisine. For the Lingnan flavor pressure table dessert. This dish outside the golden yellow, white inside; outside the crispy, soft and tender inside. Crispy skin wrapped in rich milk, fried milk is not really the milk into the pot fried, but there is a trick.
Main IngredientsAccessories
Pasteurized Fresh Milk 500g
Egg White 25g
Starch 250g
Pineapple Flavor 0.1g
Sugar 150g
Butter 50g
Baking Powder 25g
Flour 500g
Steam 5g
Odorant Powder 5g<
1000g of peanut oil
2.5g of salt
Practice
1. Milk into a copper pot on the fire, add pineapple flavoring, 50g of butter, 50g of sugar, boil the pot under the 100g of water starch thickening, stirring with a wooden spatula in a single direction, to be thickened by the milk and then poured into a square plate with a brush of butter, a little bit cooled, and then put in the refrigerator.
2. 500 grams of flour, 50 grams of starch, 5 grams of odor powder, 50 grams of baking powder, 2.5 grams of salt, 25 grams of egg white, 50 grams of peanut oil, water, stirring well, made of crispy paste.
3. pot sitting on the fire, under the peanut oil, burned to 5-6 when hot, the milk billet cut into small diamond-shaped pieces, first dipped in dry starch, and then hang the crisp paste, under the frying pan deep-fried to golden brown out.
4. Fried milk on a plate, sprinkled with sugar can be served.
The key to the process
1. Simmering milk should be stirred in one direction, otherwise the milk will stick to the pot.
2. Strictly control the proportion of water starch and fresh milk, so that the milk billet soft and hard moderate.
3. After pairing the crispy batter, let it rest for a while before using.
4. milk billet with a hand spoon gently push, to avoid sticking, so that the heat is uniform, the color shades of the same, heavy oil once, so that the outside of the burnt inside tender.
5. 10 grams of agar, add a little water evaporation, into the milk slurry, stir, and then frozen molding, so that the milk embryo tough, easy to change the knife to hang the paste, the agar dissolved after the frying, the milk is more soft.
Nutritional value
Nutrition.
Crisp fried milk
Raw materials
1 catty fresh milk (do not mix water ah!) 2 pounds of flour, 2 pounds of sugar, 1 pounds of sugar and 6 egg whites; 1 and a half pounds of flour, salt, 1 tablespoon of baking powder (used to mix the crisp fried batter), 2 pounds of oil (used to fry things, you don't actually have to use so much, it's best to use peanut oil, more fragrant)
Making process
One, pour the milk, sugar, sugar, powder, egg white and the same in a large soup bowl, mix well,
Two, 1 poured into a pot and brought to boil, then turned to medium heat. Boil and then turn to the fire, slowly stir fry until it is a paste after shoveling up on a plate flat to cool, and then put the refrigerator on the grid, to be cooled and hardened after taking out and cut;
three, flour oil 3 two, water big half a catty, salt, baking powder, put in a basin and mix well, adjusted to fry milk with a crispy paste;
four, the pot of oil, more oil, burn hot to sixty, pay attention to the oil can not be too hot, and then then cut the good then cut good ice milk cake into the batter rolled on the crisp batter, one by one into the frying pan, deep-fried to golden brown can be on the plate open to eat