Fry dry milk. How to make fried milk - an unusual dessert from sunny Spain

The recipes of Spanish cuisine have always caused a slight bewilderment among culinary specialists - how can one get a dish with such an extraordinary and refined taste from such incompatible products? Today we present to your attention "fried milk" - an unusual Spanish dessert, the exact origin of which is still unknown.

In fact, all regions of Spain claim to be the birthplace of this recipe. At the same time, most culinary specialists are sure that San Sebastian is its creator. Others remain on the side of Castile and León. The only thing that is known for sure is the homemade dish.

It is worth paying attention to the fact that the recipe for fried milk passed from generation to generation and constantly changed. Today, there are several ways to create this dessert, but we will give the most popular ones.

In the process of "frying" milk, one rule must be followed: its shape must be square or rectangular and have a size of exactly 3-5 cm and 1-2 cm on the sides. As for creating a golden crust, it is created using breading. And the dish is decorated with sugar and ground cinnamon.

Classic fried milk recipe

To prepare 4-6 servings you will need:

• eggs - 6 pcs
• flour (corn and wheat flour) - 60 g each
• vanilla spoon
• sugar and powder - 120 g and 100 g
• fresh milk - half a liter
• cinnamon - 1 tsp

To prepare fried milk, it must be thoroughly heated in a saucepan. Parallel to this, eggs are ground with vanilla and sugar, both types of flour are added and mixed thoroughly.

Now pour boiling milk into the resulting mixture and cook for 5 minutes, stirring constantly. As a result of such manipulations, a thick and dense cream is obtained. If you can't get the right consistency, you can add a little more cornmeal.

After that, the milk cream must be passed through a sieve, which will allow you to get rid of lumps. The finished mixture is poured into a well-greased baking dish and remains in it until thickened.

It remains only to cut the cream into several pieces, roll in flour and egg breading and fry on both sides in a heated frying pan.

Before serving the dish, do not forget to sprinkle the resulting dessert with powdered sugar.

Recipe for tender fried milk with citrus

Ingredients:

• 3.5% milk - 1 liter
• egg yolk - 2 pcs.
• flour - 120 g (can be replaced with corn starch)
• a few eggs for frying
• lemon peels
• sugar - 250 g
• cinnamon

Frying milk step by step:

1. Pour 750 ml of fresh milk into a small saucepan and add cinnamon, lemon peels. Boil and leave covered for 10 minutes.
2. Mix the remaining 250 ml of milk with flour, rub the lumps until a homogeneous mass is obtained.
3. Whip the egg yolks. If you want to make the dessert even more tender, you can pierce the yolks and get rid of the top film (only its contents are taken).
4. Mix these two masses.
5. From the cooled milk we take out the lemon peels, add sugar and put on medium heat.
6. Pour the starch-yolk mixture into the pan, stir and cook until thickened. Never let her boil!
7. The resulting cream is poured into a rectangular container, leveled and set to cool.
8. Cut the hardened milk into small pieces, roll in flour-egg-flour and fry until golden brown in a heated frying pan.

Video recipe for making fried milk

Fried milk is perfect for a hearty breakfast or afternoon snack. The dish is quite satisfying. It is prepared in Europe, and, as it turned out, in China, a country that traditionally does not consume dairy products. The Chinese do not drink cow's milk, they are lactose intolerant. They consume milk only in the form of puddings and boiled creams. The recipe for Chinese fried milk was born in the Guangdong province, famous for its culinary traditions. In this province, you will be offered Cantonese cuisine, with unusual desserts made from milk.

Fried milk (Chinese recipe)

You should immediately warn that the recipe for an unusual, fried pudding may not work right away, but it will cause admiration and surprise for your loved ones.

The taste of fried milk resembles a pie with unleavened cottage cheese, with a milky aftertaste, not very sweet. This dish is soft and kids love it.

how to make fried milk

Ingredients:

• milk - 250 ml,
• starch - 70 grams,
• sugar - 1 tablespoon.

• water - 100 ml,
• flour - 100 grams,
• starch - 90 grams,
• soda - 1 teaspoon.

Cooking process:

Let's make milk pudding. Combine milk (200 ml) with sugar in a saucepan.

Stir the remaining milk (50 ml) with starch.

Bring the milk with sugar to a boil in a saucepan, and in a thin stream, while stirring, pour in the starch milk. Stir and boil for 2-3 minutes. Pour our pudding into a mold for freezing, cool and send to the freezer for 4 hours.

Let's prepare the batter. Stir all dry ingredients. Let's add water. Mix thoroughly.

Drop the frozen pieces into the batter with a spoon.

And send to a hot frying pan, with a small amount of vegetable oil.

Fry on both sides for 1-2 minutes.

At this point, trouble may arise. The pudding will start to flow and a puddle of milk will form in the pan. Dont be upset. This porridge is quite edible. Analyze your mistakes: insufficiently frozen or watery pudding, runny batter, non-hot frying pan. We spread the finished fried milk on a plate. Serve sprinkled with powdered sugar, caramel sauce or condensed milk.

Nata Komarova told how to cook fried milk, recipe and photo of the author.

The Spanish dessert "Fried milk" is little known in the world.

But this is just an amazing delicacy - it has a homemade taste, it is liked by children and adults. The roots of this dish are Basque, but fried milk is now common throughout central Spain. The dessert has many variations. Let's describe the simplest and most popular.

Fried milk: recipe and serving method in detail

It is served with berry sauce, a scoop of ice cream, with any cream or figured fruit. In restaurants, sometimes this dessert is flambéed by setting fire to alcohol - this allows you to present it as a truly luxurious dish. Fried milk, the recipe of which we will present now, is prepared with the addition of starch. Of course, it can be replaced with flour. However, corn starch is better. And not all flour will provide the desired consistency.

You may need to experiment to make your perfect fried milk. The recipe says that you need to take a liter of the most fat milk, half a glass of starch (it is better to use corn starch), a couple of yolks, a cinnamon stick, 250 g of sugar and a lemon peel. To begin with, bring three glasses of milk with zest and cinnamon to a boil and let it brew. Strain. In the remaining cold milk, dissolve all the starch, add the yolks whipped with a fork. It is ideal to rid the yolk of the film that covers it - just pierce it with a fork and let the contents flow out. Mix strained milk with sugar, heat over low heat. Pour in the starch-yolk mixture in portions, stirring thoroughly each time (for this you can even remove the pan from the stove before adding the next portion). It is very important to prevent the formation of lumps.

And, at the same time, to ensure uniform thickening of the mixture. And don't let it boil. Pour the resulting mass into a rectangular baking dish (for the convenience of subsequent extraction, it is advised to grease it with oil) or into a deep baking sheet. The cream will be quite thick. It must be leveled with a knife. The layer must harden - for this it is placed in the refrigerator for a couple of hours or left overnight at room temperature.

Fried milk recipe. Part two

The resulting mass resembles a dense jelly. It is necessary, trying not to damage it, put it on the table from the mold. The table can be dusted with a little flour. Cut the layer into even small rectangles. Prepare egg batter. Heat oil in a frying pan. In a separate bowl, mix cinnamon with sugar or powdered sugar. Dip the jelly rectangles into the egg, then into the flour, fry (it is better if the oil covers them completely). After that, the finished pieces immediately roll in cinnamon sugar. Fried milk is best served chilled. The nuances of the recipe may relate to aspects such as adding yolks - sometimes a dessert is made without them. You can make a double batter - in this case, the crust may be rough. But this technique will save if the jelly is badly frozen, and you are afraid that it will flow out.

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