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Preparation
15 minutes
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Cooking
30 minutes
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Difficulty
Easy
You don’t need to go to a distant place but can still enjoy delicious crispy fried fresh milk cakes with chocolate flavor made from very simple ingredients right at home. Into the kitchen let’s get started on making this snack right away!
Ingredients for Crispy Fried Fresh Milk with Chocolate For 4 people
Chicken eggs 5 pieces Unsweetened fresh milk 220 ml Condensed milk 20 gr Sugar 20 gr Cocoa powder 5 gr Cornstarch 25 gr Breadcrumbs 150 gr Vanilla 1 tube Cooking oil 0.5 liters
How to choose fresh, good eggs
- Gently shake the egg; if it feels dense and doesn’t move much, it is fresh. If it moves vigorously, the liquid inside indicates the egg is old.
- Fresh chicken eggs usually have a thin layer of powder around the shell, while old eggs have smooth shells without any powder.
- Avoid buying eggs that smell bad or slightly rotten as they are spoiled.
Where to buy different types of flour
You can find flour at markets, grocery stores, supermarkets,… or you can buy online at bachhoaxanh.com.
Tools needed
How to make Fried Fresh Milk with Chocolate Flavor
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Heat the milk
Put 220ml of unsweetened milk into a pot with 20g of sugar, then heat it over high heat until steam starts to rise, the milk is warm and nearly boiling.
After that, turn off the heat immediately, avoid letting the milk boil as it will cook the flour and eggs in the next step.
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Mix the batter
Take 1 egg yolk and put it in a bowl with 1 tube of vanilla, 20gr of condensed milk, then mix well for about 1 minute until all the ingredients are combined. After that, you add 5gr of cocoa powder and 25gr of cornstarch to the bowl and continue to mix well.
Tip:
- You can replace unsweetened fresh milk with sweetened fresh milk by adding 10gr of sugar.
- Additionally, you can easily substitute with all-purpose flour if you don’t have cornstarch.
- You can also use 5ml of liquid vanilla instead of 1 tube of powdered vanilla.
- If you don’t have cocoa powder, you can substitute it in one of the two ways below:
Method 1: Replace 220 ml of unsweetened fresh milk and 20gr of sugar with 220 ml of chocolate-flavored fresh milk and 10gr of sugar (you can add 5gr of Milo powder for extra flavor).
Method 2: Replace 20gr of sugar with 30gr of Milo powder.
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Add milk and strain the batter
After mixing the batter, you add the heated fresh milk. Pour in the milk a little at a time, mixing well until all the fresh milk is used.
Next, strain this milk mixture through a sieve for a smooth texture.
Tip: When adding fresh (hot) milk, do it slowly, a little at a time. Avoid letting the hot milk cook the eggs.
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Heat the mixture and pour it into the mold
Prepare a mold to hold the fresh milk cake mixture. Next, brush a layer of cooking oil into the mold.
Now place the chocolate milk mixture over the pot and stir continuously over low heat until the mixture begins to thicken. When the mixture is evenly cooked and smooth, turn off the heat.
Then pour the heated mixture into the mold and place a piece of plastic wrap or cling film on top, then press lightly to spread the cake evenly and flatten the surface, then let it cool and cover it.
Leave it in the freezer (ice-making compartment) of the refrigerator for about 90 minutes for the fresh milk cake to harden.
Tip:
- Since the mixture after heating cools down, it will be harder to spread evenly when placed in the mold, so you need to be quick to pour the mixture into the mold while it is still hot.
- To make it easier to remove the cake, place a layer of plastic wrap at the bottom of the box before pouring the cake mixture in.
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Divide 150gr of breadcrumbs into 2 portions:
Portion 1: You put 70gr of breadcrumbs into the grinder of the blender, then cover and grind finely. Next, you transfer the ground breadcrumbs to a lidded container.
Portion 2: You take 80gr of breadcrumbs (not ground finely) and put them into a lidded container.
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Dip the dough and fry the cake
After 90 minutes, at this point the fresh milk cake has hardened, take it out of the refrigerator. Now cut the cake into small square pieces.
Separate 3 egg yolks and 1 egg white into a bowl and whisk well to dissolve the eggs.
Next, you dip each piece of cake into the egg mixture, ensuring it is completely coated. Then, place it into the container of breadcrumbs, cover the lid, and shake well. Repeat the same steps once more until all the cakes are coated.
Place a pot on the stove, set to medium heat, and add 0.5 liters of cooking oil. Heat until you put a chopstick in and see the oil bubbling vigorously around the tip of the chopstick, then add the cakes to fry. Occasionally stir the cakes.
Fry the cakes for about 1 – 2 minutes, then turn off the heat and remove the cakes to drain the oil.
Tip: If you don’t have a blender, just crush the breadcrumbs smaller.
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Final Product
Fried fresh milk cake with a delicious chocolate flavor, crispy on the outside and creamy sweet on the inside, is incredibly tasty. This dish is perfect when eaten with a glass of Coca-Cola.
Storage Instructions and Shelf Life of the Dish
- For un-fried cake batter: If you do not eat it right away, wrap the un-fried cake batter in plastic wrap and store it in a container, keeping it in the freezer (ice compartment) of the refrigerator for 1 – 2 months. When ready to eat, take it out and fry it directly without thawing.
- For fried cakes: You should store the cakes in the refrigerator and consume them within 1 day to ensure their freshness.
Wish you successfully make this delicious and attractive chocolate-flavored fried fresh milk dish for your family!
