New Milk Eating Method: Golden and Crispy Outer Shell, Creamy and Delicate Inside
Hi everyone, welcome to Xiao Yuan's Kitchen. Today, I'm sharing 'Milk New Eating Method: Crispy Outer Shell, Creamy and Delicate Inside, Everyone in the Family Loves It.'
Today I counted the remaining ingredients at home. In vegetables, there were carrots, potatoes, and a small bag of dried wood ear mushrooms. In fruits, only watermelon was left, ignored by everyone, old and young didn't like it.
Xiao Yuan really likes it, even after cutting it open, it's never finished, and it's always kept in the refrigerator. Snacks are gone, except for the pure milk that everyone doesn't like,The pure milk at home is either thrown away or given away. Now it can't go out, which is a pity to throw it away. It's really a pity.
Suddenly an idea came to my mind, I suddenly remembered that the little guys like to eat pastries, thinking about what could quickly consume pure milk?
Haha, I have it! I'll teach you a milk eating method: the outer shell is golden and crispy, and the inside is creamy and delicate. One bite, the outer shell is crispy, and the inside is sweet and not greasy. It's highly praised by everyone in the family, haha~ It's suitable for old and young.
Let's take a look at the method below, if you like it, grab a piece and make it with your kids.
1 Prepare a small pot and pour in 250g of pure milk, 30g of white sugar, and 30g of cornstarch. Use a manual beater to mix it thoroughly until the powder is very little, only a small bowl of about 10-12 pieces.
2 After mixing, put it on the stove and start cooking over a small fire, while cooking, continuously stir with a beater to prevent it from forming clumps. After about 3-4 minutes, it will become a very thick yogurt-like state. This texture is very delicate.
3 Take a small container, and spread a layer of oil on the bottom and around it to prevent sticking. Pour the thick milk sauce into it. Lift the box and shake it a few times to make it compact and tight. Cover it with a lid or plastic wrap and put it in the refrigerator for 4 hours to solidify.
4 Take out the solidified box and flip it upside down on the cutting board, cut it in half with a knife, and then cut it into the desired size.
5 Prepare cornstarch, bread crumbs, and two egg mixtures. First, coat the milk blocks with cornstarch, then coat with egg mixture, and finally roll them in breadcrumbs.
6 Heat a certain amount of oil in the pot over a high heat until the oil temperature reaches 30-40% hot. A dry stick will quickly produce small bubbles.
7 Turn the heat to medium heat and put the coated milk blocks into it, fry until golden, remove and drain the oil, and it's ready to eat!
A few reminders:
1 Because I was trying it for the first time, fearing that the family wouldn't like it, so the quantity is relatively small, only about 10-12 pieces. Choose a smaller pot, otherwise it won't be enough for the bottom.
2 The amount of white sugar used inside is 20-30g, Xiao Yuan thinks it's just right, don't reduce it further.
3 Wait until the oil temperature reaches 30-40% hot before frying, and don't fry it for too long to prevent the milk blocks from spilling out.
