Spring Festival family dinner, children's favorite dessert "crispy fried milk"(chun jie jia yan xiao peng you xi ai de tian dian cui pi zha xian nai )

Spring Festival family dinner, children's favorite dessert "crispy fried milk"

Introduction:

"Dear friends, if you are the chef at the Spring Festival dinner, don't forget the children! Also want to think of a way for him (her) to do a delicious little bit, if you make a little effort, will bring joy to the children, the home will be more lively, grandparents will be happy, ha ha! Here, I recommend a traditional small point "crispy fried milk". Through my observation when I eat out, this small point is most popular with children. It tastes rich in milk flavor, crispy skin, and sweet filling QQ, which is popular with children. I found that almost all the guests who take their children to the restaurant will ask for this snack for their children. In fact, "crispy fried milk" is very easy to make. You can prepare the filling in advance and add some batter when cooking. It's good to fry. This little dot has been slightly improved by me, and the taste is absolutely better! The traditional "crispy fried milk" stuffing is just boiled with milk or Sanhua light milk, sugar and corn starch. After the milk is thick, pour it into the plate to cool, and then put it in the refrigerator for two hours. After cold storage, cut it into strips, wrap it and fry it. I added a little Jishi powder to the stuffing. It tastes stronger. My friends' children like it. Today I'd like to introduce it to you. The main methods are as follows; "

Production steps:

Step 1: filling; fresh milk, dry corn starch, custard powder, sugar, salt.
Batter; flour, corn starch, baking powder, salt, water, salad oil.
Frying; cooking oil.

Step 2: pour sugar, a little salt, corn starch and custard powder into the fresh milk, mix well until the milk without dry powder particles is even.

Step 3: then pour it into the milk pot and cook it over low heat. If you use the induction cooker, it's best.

Step 4: Boil the milk until it is thick and well cooked, then pour it into the iron plate to cool, cover it with plastic film and refrigerate for 3-4 hours.

Step 5: put the flour and corn starch into a large bowl and mix well. Put salt and baking powder into the flour and mix well. Then use water to make a slightly thicker batter.

Step 6: after mixing the batter, pour in the salad oil and stir until the oil and batter are fully blended.

Step 7: take out the set milk from the refrigerator and cut it into 5cm long strips with a knife.

Step 8: put the milk stick into the batter basin and wrap the batter evenly. When the oil temperature is 60% to 70%, add the battered milk stick and fry it.

Step 9: deep fry until the skin is crisp and yellowish, then take it out and serve it on the code plate.

Materials required:

Fresh milk: 250ml

Dry corn starch: 20g

Custard powder: 5g

Batter: right amount

Flour: 100g

Corn starch: 40g

Baking powder: 3 G

Salt: 1g

Water: 200ml

Salad oil: 20g

Cooking oil: proper amount

Sugar: 35g

Note: the color is yellowish, the skin is crisp, the stuffing is soft, the milk is rich, sweet and delicious, and the nutrition is rich. Warm tips: 1. To make this point, you can use better fresh milk or Sanhua light milk. If you don't have Kishi powder, you can change 5 grams of Kishi powder into corn starch, because Kishi powder also belongs to starch. If you remove Kishi powder and don't add starch, it will make the milk paste thinner, which will affect the shaping of milk cake. 2. The amount of sugar in the filling can be put according to your own preference. If you like to eat sweet, you can put more sugar in the right amount. But 250 grams of milk, preferably no more than 50 grams of sugar, is too sweet and not delicious. I use 35 grams of sugar and 1 gram of salt, which is very sweet. For your reference. Stuffing must use good corn starch, and raw powder is too viscous, not suitable for making stuffing. 3. If you need it urgently, you can put the milk cake into the freezer of the refrigerator and freeze it for one hour. 4. The crispy batter should not be too thin, a little thicker is better, with a spoon to scoop up the batter to fall down in a linear downflow. 5. When frying, the oil temperature should not be too low. 60% or 70% heat is enough. If the oil temperature is too low, the skin will be greasy. Deep fried color is not too deep, white or yellowish skin can be.

Production difficulty: Advanced

Technology: deep fried

Production time: one hour

Taste: sweet

Chinese PinYin : Chun Jie Jia Yan Xiao Peng You Xi Ai De Tian Dian Cui Pi Zha Xian Nai