Milk Crumb
From Momofuku Milk Bar by Christina Tosi.
Ingredients
- 40g milk powder
- 40g flour
- 12g or 2 tbsp cornstarch
- 25g or 2 tbsp sugar
- 2g or 1/2 tsp kosher salt
- 55g butter, melted
- 20g milk powder
- 90g white choc, melted
Instructions
- Heat oven to 250F.
- Combine 40g milk powder, flour, cornstarch, sugar and salt in a medium bowl. Toss with hands to mix. Add melted butter and toss using spatula, until mixture starts to come tgt and form clusters.
- Spread clusters on parchment-lined sheet pan and bake for 20 min. Crumbs should be sandy and smell buttery. Cool completely.
- Crumble any clusters that are larger than 1/2 inch in diameter, and put in a medium bowl. Add 20g milk powder and toss tgt until evenly distributed.
- Pour white choc over crumbs and toss until clusters are enrobed. Continue tossing every 5 min until white choc hardens and clusters are no longer sticky. The crumbs will keep in an airtight container in fridge/freezer for up to 1 month.
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