This still varies from person to person, because when we make frozen fried milk, it is also an auxiliary method to put it in the refrigerator. If you do it well, you can cool the mixed solution of milk and starch in a natural state, and the milk will gradually condense into a solid and taste good. If we put the milk in the refrigerator, we can wait for the milk to cool to room temperature a little before putting the milk jelly in. This situation is suitable for the situation that the milk starch paste we made is not formed and can be stored for a long time. If the custard is still not easy to form after cooling to room temperature, it can be put in the refrigerator for an hour or two, so that the custard can be formed slowly and the frying effect will be slightly better.