Milk Crumb

From Momofuku Milk Bar by Christina Tosi.

Ingredients

1. 40g milk powder
2. 40g flour
3. 12g or 2 tbsp cornstarch
4. 25g or 2 tbsp sugar
5. 2g or 1/2 tsp kosher salt
6. 55g butter, melted
7. 20g milk powder
8. 90g white choc, melted

Instructions

1. Heat oven to 250F.
2. 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.
3. Spread clusters on parchment-lined sheet pan and bake for 20 min. Crumbs should be sandy and smell buttery. Cool completely.
4. 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.
5. 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.