In the cuisine of Dali
Do not fail to mention the milk fan
Lift the milk fan
And I have to say milk fan Sachima
Milk fan Sachima
Soft and delicious, sweet and not greasy
The milk is fragrant but not heavy
Very tasty!
When taking the first bite of the milk fan Sachima
You'll be amazed
Both have the crispness, fluffiness and softness of Sachima
The sweet aroma of milk is added
Easy to enter
Crispy, fluffy, mellow and delicious!
Golden nipple fan
Collides with the rich milk aroma
Fragrant but not fishy
The color, aroma and taste are better than the average Sachima!
Even more pleasantly surprised
It basically doesn't drop slag
Nor does it stick to the hand
Breast fan and sachima
No scramble, no grab
Play your own flavor just right
Fragrant to the heart
Memorable
Breast fan
"China on the Tip of the Tongue 3" once introduced the Dali milk fan, which is the main raw material of the milk fan Sachima.
10 pounds of fresh milk can make a pound of milk fans. Thin as a fan, milky white, fresh and not fishy, smooth appearance, after touching it, the hands are covered with a layer of grease.
Sakima is a traditional dessert of the Manchu people, and the milk fan Sachima is an evolution of traditional desserts unique to Yunnan.
Make a milk fan Sachima
Fried milk fan
The main thing about making milk fan Sachima is the fried milk fan. The air-dried milk fan is cut into pieces and the snow-white milk fan gradually becomes golden and crispy at 200 ° oil temperature, and it bubbles up.
Flip quickly and fry for 3 minutes. Golden on both sides but not burnt, evenly lathered, crispy in taste and rich in milk flavor.
ingredient
The fried milk fan should be mixed with honey, maltose and water into the pot and stirred thoroughly, without adding preservatives during the period.
Stamping
It is then pressed into a mold in a 6:4 gold ratio by a milk fan and gluten. The resulting sachma is amber and fragrant.
Save
The high-temperature fried milk fan has almost no moisture, and honey is a natural preservative, so this milk fan Sachima can also be stored for 3 months at room temperature.
The milk fan Sachima, wrapped in honey and maltose, is sweet but not greasy, and the aroma still reverberates in the mouth for a long time after eating.