Golden Crispy Fried Milk
1.
Filling: 400g milk, 100g fresh cream, 50g sugar, 80g starch (can be increased or decreased appropriately, depending on the state of the batter) 2g butter, 2g fish gelatin, one egg white;
Crispy ingredients: 100g flour, 80g water, one egg, a little baking powder (if you don't have it, you can omit it, but the crispy skin will be very crisp if you add baking powder, and it will not be very crisp if you don't add it, and the difference is big)
2.
First make the filling: starch, add appropriate amount of water, and make a paste for later use
3.
Soak the fish film in clean water and set aside
4.
Take a small milk pot, add 400g milk, 100g fresh cream, 50g sugar, 2g butter, and mix together
5.
Boil the mixture in step 4 on low heat until there are small bubbles, and pour the melted isinglass
6.
Gradually add water starch, be sure to add while stirring, until it is thick as shown in the figure. You must look at the state and decide how much water starch to add. Don’t make it hard, but you still have to add all of it.
7.
Add the egg whites and stir quickly. During this time, keep using low heat to stir.
8.
After adding the egg whites, the batter will become shiny and more elastic. Then find a container to spread the batter in it, wrap it with plastic wrap and let it cool in the refrigerator for about 2 hours. I recommend preparing it one day in advance and keeping it in the refrigerator overnight. Just take it out and blow it up before serving, it's faster
9.
Before frying, cut the frozen formed batter into appropriate size
10.
Make the batter: put 100g of flour, one egg, and a little baking powder into the container
11.
Slowly add water and mix thoroughly to form the batter that flows down slowly in the picture
12.
Pour the oil in the pan, first throw a small piece of batter and try the temperature of the oil. If the batter is fluffy, it is almost ready to be cooked.
13.
Fresh milk sticks full of batter
14.
Deep fry in the pan, do not fry too much each time, there must be a distance between each piece, until the surface is golden brown, it can be out of the pan
15.
It can be eaten with condensed milk, very delicious and rich natural milk fragrance
