Condensed milk is a concentrated product of milk. Even so, there are some differences between it and milk. Condensed milk contains more carbohydrates and ascorbic acid than milk powder, but some things such as fat, protein, vitamins and minerals are less than milk powder, indicating that condensed milk can effectively resist scurvy.
Step 2 replenish energy
Condensed milk is rich in nutrients, which is very effective for our body to replenish energy, and these nutrients can also maintain our eyesight and skin health, strengthen our bones, and are very beneficial to our body.
3. Promote the absorption of fat vitamins
Condensed milk contains a certain amount of high-quality fat, which can be effectively digested and absorbed by our body, which is beneficial to the absorption of fat vitamins and is very beneficial to our body.
Step 4 supplement calcium
Condensed milk is rich in nutrients, especially calcium, which is beneficial to our body's absorption of calcium and is very good for our body.
Nutritional value of condensed milk
Condensed milk is what we call concentrated milk, but its nutritional value is different from milk, because milk is generally fresh, which leads to the content of protein and fat in condensed milk is not as much as that in fresh milk, and the content of vitamin B and vitamin C will also be reduced through this step of processing.
How to eat condensed milk
Japanese fragrant milk bread
Practice: Knead all dough materials except butter until smooth, then add butter and knead to a complete stage, put it in a pot and cover it with plastic wrap to ferment until the dough is twice as big. After the butter in the spread is taken out and softened, it is stirred with condensed milk to form condensed milk sauce. After the dough is made, take it out and exhaust it, roll it into a rectangle, cut it into four equal parts, coat it with condensed milk, and then fold it one by one like a arhat. Then cut the steamed bread into 8 small portions with a knife and put a thin layer on it in Qifeng mold. Put 8 equal portions of dough vertically on the chimney and discharge it into the mold, cover it with plastic wrap, continue to ferment in the oven until it is twice as big, then take it out (oven preheating 185) and coat it with condensed milk sauce. After preheating, you can put the bread in and bake it at 180 for 15~20 minutes. After baking, take it out and let it stand for a while before demoulding.