Fried milk, also known as fried fresh milk, is also a Cantonese dish, which is very famous in Shunde. It is a famous local specialty snack, usually used as dessert after breakfast. This special breakfast is the first choice of my mother-in-law and son. The skin is golden and crisp, and the milk inside is rich, which makes people memorable.
Ingredients: milk, condensed milk, corn starch, sugar, water, butter, light milk, etc.
1. Pour milk, evaporated milk, condensed milk and white sugar into a pot, stir evenly, then add water and butter, stir until the white sugar is dissolved, then add corn starch, continue to stir with low fire until it becomes thick, and leave the fire;
2. Take a container, brush it with oil, then pour in the cooked milk stuffing, cool it and put it in the refrigerator for 2 hours;
3. Mix flour, corn starch, custard powder, baking powder, egg white and salad oil into a crisp paste for later use;
4. After the milk stuffing is refrigerated for a long time, it is taken out of the refrigerator, cut into strips the thickness of a thumb, and wrapped with starch for later use;
5. Pour the oil in the pan, heat it to 60%, put a layer of crispy paste on the milk stuffing wrapped with starch, put it in the oil pan, fry it in medium heat until golden, remove the oil control, and then mix it with condensed milk to eat.