Crispy fried milk(cui pi zha xian nai )

Crispy fried milk

Introduction:

"Crispy fried fresh milk is not only for children, but also for adults. All my female friends love this snack. The first time seems to be very small, the impression is not complete. The main memory comes from the university canteen, three for one yuan. It's suitable to buy one after a meal and share it with friends while walking back to the dormitory. I haven't eaten it since I went abroad. Occasionally, I ate something made by others at a dinner party, which reminds me of my strong memories. Or my appetite = = I must make it myself. Coincidentally, I know a girl here, undergraduate is also Wuhan University, we began to recall the canteen while eating, and lamented the university life.. Emotional sustenance in food, through food to deepen feelings, it seems that food people will experience ha. I used to wonder why fresh milk could be fried. Learned the diary of the predecessors to know that the soft sink is mixed with starch. When milk is mixed with starch and heated, it will turn into a paste. It will be frozen into paste in the refrigerator. After deep frying, the skin will be crispy, and the stuffing will turn into a delicate and sweet taste. The inventor of this snack is really smart! "

Production steps:

Step 1: prepare materials.

Step 2: mix milk, sugar, starch and custard powder, stir well.

Step 3: put it on the furnace and heat it with low heat.

Step 4: keep stirring in the middle to avoid pasting the pot. Stir until thick.

Step 5: pour into the container and refrigerate for about 4 hours.

Step 6: mix flour and starch in proportion, add water to make a thick paste, add baking powder and custard powder.

Step 7: take out the frozen milk cake, cut it into small pieces with a knife.

Step 8: roll small pieces of milk cake on top.

Step 9: heat the oil in the pan and fry the milk cake until the skin is crisp.

Step 10: serve on a plate.

Materials required:

Milk: 500ml

Starch: 90g

Sugar: 40g

Custard powder: 10g

Flour: 80g

Water: moderate

Baking powder: 5g

Corn oil: right amount

Note: the ratio of husk flour and starch is 2:1. When mixed into paste, it drips like a silk. You can prepare more milk cakes, thaw them when you need to eat, and then fry them.

Production difficulty: ordinary

Technology: deep fried

Production time: several hours

Taste: milk flavor

Chinese PinYin : Cui Pi Zha Xian Nai