Exercise 1. Put milk, corn flour and sugar into a pot to make milk slurry without powder particles, stir and cook with medium and slow fire until it is thick and solidified, and turn off the heat.
2. Pour it into a container, smooth it, and put it in the refrigerator to make a frozen milk cake (it can be faster in a quick freezing room).
3. Cut the frozen milk cake into small long squares.
4, self-raising flour with 3/4 cup of water, a little salt and oil into a crisp paste, the milk cake wrapped in the crisp paste.
5. Fry in medium heat until the skin is golden, drain the oil and serve.
Raw milk
250 ml, corn starch
1 10g, soft sugar
2 teaspoons (10g), self-raising flour.
2 tablespoons (30g), bread crumbs.
80 grams, oil
100 ml (actual dosage 20 ml)
Practice Corn starch is sieved with a fine sieve. Add milk, soft candy and corn starch (50g) into a small pot and stir well.
Heat the wok with low fire, continuously stir until the liquid in the wok becomes thick and paste, pour it into a square deep-bottomed container, cool it, move it into the freezer of the refrigerator, freeze it for 1 hour, take it out and cut it into small squares with a square width of 1cm.
Self-raising flour was mixed with the remaining corn starch (60g), and 40ml of water was added to make a thick paste.
Heat the oil in the frying pan on medium heat, roll the cut milk into the batter, then wrap it with a layer of bread crumbs, fry it in the pan until golden brown, take it out, and suck off the excess oil with kitchen paper towels.
Ingredients: 300g fresh milk, 75g coconut milk, 50g condensed milk, 40g eagle millet powder, 300g baking powder paste and 30g butter.
The method is to fry fresh milk, coconut milk and condensed milk in yellow oil into soft solids, pour them into an iron box and put them in a refrigerator until they are solidified, then cut into strips with a length of 6cm and a thickness of 2cm, wrap them in baking powder paste, and fry them in a 60% oil pan until they are golden and crisp.
Ingredients: corn flour 150g, self-raising flour 50g, appropriate amount of bread crumbs, 500ml of fresh milk, eggs 1 piece, and appropriate amount of honey.
working methods
1. Put all the milk, corn flour and honey into a non-stick pan, and keep stirring with an egg beater to beat the materials into silky milk slurry without particles.
2. Put self-raising flour into a bowl, add a little milk, an egg white, a little salt and clear oil, and beat it into an egg paste with an eggbeater.
3. Don't stick the milk slurry in the small pot to the fire. Cook it on medium fire for one or two minutes, then switch to low fire, and keep stirring while cooking until the milk slurry is cooked into a thick milk cake.
In this process, as soon as the milk slurry reaches the furnace, it should be stirred immediately, and it should not be stopped halfway, otherwise it will be easy to precipitate.
4. Pour the cooked milk cake into a flat-bottomed square container (such as a fresh-keeping box), smooth it, spread it in the freezer, and freeze it into a solidified milk cake.
After half an hour, take the frozen milk cake out of the refrigerator and cut it into rectangular strips.
6. Heat the oil pan to 50% heat, dip the frozen milk cake in the beaten egg batter, then dip it in a layer of bread crumbs (this step was added by myself, if not, it can be omitted), and fry it on medium heat until the surface is golden.