Since learning this method for pure milk, my family's milk is no longer thrown away, golden and crispy, fragrant and not greasy
Hi everyone, welcome to Xiao Yuan's Kitchen. Today I'm sharing 'Milk New Eating Method: Crispy Outer Shell, Creamy and Delicate Inside, Family Members All Love It'
Today I checked the remaining ingredients at home. In vegetables, there were carrots, potatoes and a small bag of dried fungus. In fruits, only watermelon remained, unattended and rarely liked by anyone, old and young alike
Xiao Yuan really likes it, even after cutting it, it's never finished, and it's always left to sit there. Snacks are gone, except for the milk they don't like,The milk at home is either thrown away or given away. Now it can't go out, and throwing it away is a pity
Suddenly an idea came to mind, and I remembered that the little guys seemed to like pastry with a crispy crust. Thinking about it, what can quickly consume pure milk?
Haha, got 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 creamy and not greasy. It's highly praised by the family!
1Prepare a small pot, pour 250g of pure milk, 30g of white sugar, and 30g of cornstarch into it. Use a manual hand mixer to thoroughly mix until the powder is very little, only a small bowl with more than ten pieces
2After mixing, put it on the stove, turn on the fire, the smallest fire, and constantly stir with a hand mixer while cooking, to prevent it from forming a lump. After about three or four minutes, it will become a very thick yogurt-like state
3Take a small container, and grease a layer of oil on the bottom and around it to prevent sticking. Pour the thick milk mixture 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 to solidify for four hours
4Take out the solidified box, invert it on the cutting board, cut it in half with a knife, and then cut it into the desired size
5Prepare cornstarch, breadcrumbs, and two egg mixtures. First, coat the milk blocks with cornstarch, then coat with egg mixture, and finally roll them in breadcrumbs
6Heat a certain amount of oil in the pot, heat to 30-40% hot. A dry stick will quickly bubble when inserted into the oil
7Turn the heat to medium and put the coated milk blocks into it, fry until golden, remove and drain the oil, and you can start eating
A few reminders:
1Because I was trying it for the first time, fearing that family members wouldn't like it, the quantity is relatively small, only about 10-12 pieces. Choose a smaller pot, otherwise it won't be enough for the base
2The amount of white sugar used is about 20-30g. Xiao Yuan thinks it's just right. Don't reduce it further than 20g
3The oil temperature must be turned to medium fire to fry, and the frying time should not be too long to prevent the milk blocks from leaking
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