Crispy fried milk(cui pi zha xian nai )

Crispy fried milk

Introduction:

"There's nothing you don't like about crispy fried milk, especially my sister who likes desserts. You can do it yourself at home. The crispy skin and the sweet milk heart are really enjoyable to eat. How to say that: delicious to cry. A mouthful of fried milk is the taste. "

Production steps:

Step 1: weigh the milk, sugar and corn starch. Put it in the milk pan. Stir to make it mixed evenly.

Step 2: the induction cooker small fire heating, heating while stirring, paste. Turn off the fire.

Step 3: prepare an appliance in advance, preferably a long strip. Put on the plastic wrap. I use a glass box.

Step 4: pour the cooked milk paste into the fresh-keeping box and cover it. Refrigerate for at least 1 hour.

Step 5: This is a batter made of 80g low gluten flour, 110g water and about 4G baking powder.

Step 6: cool and solidify the milk, take it out and cut it into strips or squares at will.

Step 7: wrap a piece of fresh milk in the batter.

Step 8: directly put in the hot oil spoon, turn and fry until both sides are golden.

Step 9: deep fry all, cool before eating, be careful to scald.

Materials required:

Milk: 210g

Sugar: 25g

Corn starch: 25g

Water: 110g

Low gluten flour: 80g

Sweet baking powder: a little

Note: the shape of fresh milk can be arbitrary, long, square can be. It's better to add light milk to the boiled milk. I don't have it at home. I'm too lazy to buy it, but it's very delicious. I use a little less sugar. I think it's just right. If you like dessert, you can add 5g sugar.

Production difficulty: Advanced

Technology: deep fried

Production time: several hours

Taste: milk flavor

Chinese PinYin : Cui Pi Zha Xian Nai