Examples Of Church Anniversary Program

Fried milk

The fried milk is a sweet flour cooked with milk and sugar until thick, cutting the resulting mass into pieces that are fried. It is usually taken for dessert, sprinkled with icing sugar and cinnamon.

The origin of the recipe is uncertain, several English regions claiming authorship, but is generally considered that emerged in San Sebastian (Basque Country).

Preparation

There are many variations on the recipe as much in the way of preparation and finishing. All of them have in common cooking milk with sugar, cinnamon stick and lemon peel option. Some people also add orange peel. Replaces cinnamon vanilla, use more or fewer egg yolks, or directly, not use. Some added cream ...

Ingredients

1 orange peel 1 shell
lemon
1 liter milk 150 gr.
sugar 5 egg yolks 50 gr
.
flour 80 gr.
cornstarch 1 cinnamon stick cinnamon
Sugar for dusting Oil for frying Preparation

¾

Heat the milk (ie, reserve a cup) with the industry cinnamon and lemon and orange skins very thin cut (avoid the white part, that bitter). Bring to the boil then remove from heat, strain to remove any skin or tan, and stop tuning

Whisk in a bowl buds. Add flour, cornstarch and the reserved milk and beat again. Add milk and mix well before. Strain again to remove any lumps that made the flour or cornstarch and carry a low heat. Stirring wait until thickened and then a boil.

have the mixture in a greased with butter source so that it is a thickness of an inch. Let cool in the refrigerator a little over 3 or 4 hours, until the mixture is compact that can be cut with a knife.

stripped and cut into squares. We went through egg and breaded with cornmeal or cornstarch. Fry in abundant oil hot sunflower, with each serving for a few seconds, leaving browned bits but never too dark.

Remove, drain slightly and batter with a mixture of cinnamon and sugar or powdered sugar beans.

Variations and tips:

Cream: fat dessert, less light, but ideal for gourmands.

Vanilla: instead of cinnamon, to taste.

No buds: lighter color, distinct flavor, less fat.

frying oil, sunflower oil gives less flavor than olive oil.

Temperature: It is generally consumed cold. A few hours after frying is more juicy, bursting into a kind of syrup.

Serve with: there who served with jam, nuts, with quince, with "anise sauce (with anise and sugar syrup) ... infinite possibilities.