Crispy Fried Fresh Milk
1.
The milk, sugar and corn starch are well weighed. Put it in the milk pan. Stir well.
2.
Heat with a small fire in the induction cooker and stir while heating to form a paste. Turn off the fire.
3.
Prepare an appliance in advance, preferably in a long strip. Cover with plastic wrap. I use a glass crisper.
4.
Pour the boiled milk paste into the crisper, spread it out and cover it. Keep in the refrigerator for at least 1 hour.
5.
This is a batter made from 80g low-gluten flour and 110g water plus about 4g baking powder.
6.
Cool and solidify the fresh milk, take it out and cut into long strips or squares at will.
7.
Put a piece of fresh milk and wrap it in the batter.
8.
Put it directly into a hot oiled frying spoon, flip and fry until golden on both sides.
9.
Fry them all, let cool before eating, and be careful to scald them.
Tips:
The shape of the fresh milk can be arbitrary, long or square.
Adding some evaporated milk to the boiled fresh milk tastes better. I don't have it at home, so I don't bother to buy it, but it's already very delicious.
I use a little less sugar. I think it’s just right. If you like desserts, you can add 5g of sugar.
