Crispy milk roll is a golden egg roll with delicate appearance. After the skin is fried, it is like wearing a layer of gold suit, emitting an attractive aroma. Its taste is crispy and loose, the filling is tender and smooth, milk fragrance is overflowing, sweet but not greasy, making people unforgettable to taste.
Ingredients
Sunshine wheat flour - selected quality to ensure crispy skin
Fresh milk - The milk is pure and provides a tender texture to the filling
Fine white granulated sugar - moderate sweetness adds a sweet flavor to the whole
Production process
Skin making: After repeated trials and adjustments, we select sunshine wheat flour and combine traditional and modern techniques to create a crust that is crisp but not hard.
Filling: Select fresh milk, with high-quality white sugar, carefully stirred and boiled to ensure that the filling is soft and creamy.
Wrapping and forming: The carefully made inner filling is wrapped in the outer skin, and the ingenious process is formed to ensure that each product is full and beautiful in appearance.
Frying and baking: The product can be fried or baked without thawing. When frying, the oil temperature is controlled at 160°C and fried until the surface is golden. When baking, use an air fryer at 180°C, turn every 4-5 minutes, and enjoy in 10 minutes.
Taste and flavor: Each bite of Crispy milk roll is a feast for the palate. The skin is crisp, melts in the mouth, and is not greasy; The filling is tender and smooth, the milk is fragrant, and the sweetness is moderate. Whether the elderly or children, can find satisfaction in this food.
Eating Suggestions:
When frying, the oil temperature should not be too high, so as not to fry the skin.
When baking, be careful to turn the sides to ensure that both sides are heated evenly.
Fried milk rolls can be eaten with jam, honey, etc., to enrich the taste.
Story background: Fried milk was born in the late 1970s and has a history of more than 40 years. Shundelle gets inspiration from celebrity chefs from fried milk and crispy horseshoe cakes. Steam and cool the buffalo milk mixed with raw powder and sugar, cut it into cubes, dip it in crisp pulp, and fry it in hot oil one by one until it is golden brown. Fried milk is born!
In 1999, inspired by fried milk, Crispy milk roll made innovations. Cut the edge of toast bread, then wrap the milk heart and fry it again. The greasy feeling of fried milk was greatly reduced, and it was crunchier to eat.
