What is the dipping sauce for the steamed buns in the restaurant?

The fried buns in the restaurant are dipped in condensed milk. The taste is rich and smooth.

Condensed milk is a milk product, a beverage made from sterilized and concentrated fresh milk or goat milk. Its characteristic is that it can be stored for a long time.

It is usually made by removing most of the water from fresh milk through vacuum concentration or other methods, concentrating it to the original volume of about 25 to 40% of the dairy product, and then adding 40% of sucrose for canning. Condensed milk is too sweet and must be diluted by adding 5-8 times of water.

But when the sweetness meets the requirements, the concentration of protein and fat is often reduced by half compared with fresh milk. If water is added to condensed milk to make the concentration of protein and fat close to that of fresh milk, the sugar content will be higher.

Extended information:

Nutritional composition

Condensed milk contains more carbohydrates and ascorbic acid (vitamin C) than milk powder, and other ingredients such as protein, fat, and minerals. Substances, vitamin A, etc. are all less than milk powder. Condensed milk is not a fermented product, so its nutrients are not easily digested and absorbed by the human body

Purchase instructions

The color of condensed milk should be uniform milky white or slightly yellow, shiny, and have the characteristics of condensed milk Inherent taste and smell. Full-fat sweetened condensed milk has a pure sweet taste, a delicate taste, a uniform texture and moderate viscosity.

Poor quality condensed milk will suffer from the following conditions:

Lactose crystals will enlarge or precipitate during storage. If the temperature of sweetened condensed milk changes too much during storage, the lactose crystals may increase in size. Because when the temperature rises, the lactose solution changes from a saturated state to an unsaturated state, causing the fine crystals to dissolve. When the temperature drops, it changes to a supersaturated solution, causing the lactose crystals to increase in size.

The formation of buttons. Due to the action of mold, white, yellow or reddish-brown button-shaped cheese-like curds may appear in condensed milk, giving the product a metallic or cheesey taste.

Fat separation. When the viscosity of condensed milk is too low, fat separation may occur. At rest, part of the fat will gradually float up to form an obvious light yellow paste-like fat layer. Due to the oscillation during transportation, loading and unloading, part of the fat layer will be remixed, giving the can a spotted or striped appearance after opening.

Reference: Baidu Encyclopedia-Condensed Milk