Crispy Deep-Fried Milk
Crunchy, Gooey Goodness
“A Crunchy, Ooze-Filled Delicacy” - by New York Times
Fresh milk should be used for this fried milk recipe. The fresh milk will first become a “milky pudding”, which you will cut into long, thin slices of the approximate shape and size of spare ribs. You will then wrap these slices to create a thicker mixture of a starchy consistency, and finally fry them in oil until achieving the color and texture of an egg yolk.
Tip: Use a high-quality, high-fat content milk that has not been watered down for the best results with this dish.
Ingredients
- 2 cups (500 milliliters) fresh milk
- 4 cups (500 grams) low-gluten flour
- 2/3 cup (75 grams) corn starch
- 2 eggs
Seasonings
- 1/3 cup (70 grams) white sugar
- 4 teaspoons (20 grams) yeast
- 2 teaspoons (10 grams) salt
- sesame oil as desired/needed
- cooking oil as desired/needed
Cooking Directions
Preparations
- Crack open the eggs, removing and discarding the yolks. Beat the remaining egg whites into a liquid consistency and save for later.
How to make milk filling
- Pour the milk into a pot, adding in 3 tablespoons (45 grams) of corn starch, 1 teaspoon (5 grams) of salt, and white sugar. Mix until an even liquid consistency, with no powder or lumps, is achieved. Bring to boil under high heat, then turn down to simmer, slowly and evenly stirring so that none of the mixture sticks to the pot. Turn off the burner when the mixture reaches the consistency of a thin paste.
- Pour the egg whites into the pasty milk mixture, one-third at a time, so that the latent heat evens out the new mixture.
- Cover a square-shaped cake pan with a small amount of sesame oil. Pour the pasty milk and egg mixture so that it spreads evenly across the bottom of the pan. Allow to air-dry cool, and then place the pan in the freezer for 1-2 hours. Once frozen, remove the pan and cut the frozen mixture into even slices, each approximately the size of a spare rib.
How to make coating batter
- Bring the yeast to boil in water, and add the low-gluten flour, 2 tablespoons (30 grams) of corn starch, and 1 teaspoon (5 grams) of salt, along with water and sesame oil until the mixture has a pasty consistency. Cover with Saran Wrap and let sit for one hour, until a thick liquid consistency is achieved (with a hardened surface layer).
Put it all together
- Pour cooking oil into a pot and bring to medium heat. Wrap each of the previously cut milk-egg pieces in starch, and then dip into the liquid mixture from Step 5. When the pot is heated, place the wrapped pieces inside and fry under medium-low heat until the surface is a golden color.
- Tips: Wrap the slices evenly, to avoid the milk spilling through during the frying process. Do not wrap with too thick a layer – a thin covering will result in the most appetizing look and texture after frying.
Where did Fried Milk Originate?
Originating in the Shunde District of Guangdong, fried milk was traditionally called “Da Liang,” both because of the large number of water buffalo in the region and the thick consistency of the milk. Due to its high fat content and unique taste, the region’s milk has been called “the top-grade fresh milk” by Hong Kong fine food connoisseur Huang Ya Li. As such, the people of Shunde love making unique dishes utilizing the milk produced in the region, including the Da Liang fried milk described in this recipe. With a sweet and crispy outer layer, but a light and gooey core, this unique fried milk is one dish that a Shunde feast would never be caught without!