No, the milk paste will not form when fried.

Crispy fried milk is a traditional dessert in Shunde, Guangdong and a Cantonese delicacy. The more authentic way to make this dish is to use buffalo milk, but other milk can also be used instead. The prepared crispy fried fresh milk is golden on the outside and white on the inside, crispy on the outside and tender on the inside. It also tastes like a light milky aroma, which is really unforgettable.

Ingredients

Milk

Corn starch

How to make crispy fried milk

250g milk, 30g corn starch, 25g white sugar (can be adjusted according to taste), a little condensed milk (can be omitted). Mix well and put into the pot, heat over low heat, stirring constantly until thickened.

Find a rectangular container and apply a layer of oil. Pour in the milk paste, let cool, then refrigerate for an hour to solidify into milk cake. (The milk cake after cooling and solidification is very smooth and a little elastic.

Cut the milk cake into strips and roll it in a circle of low-gluten flour. (The version I made is also coated with a layer of egg liquid on this basis. Roll a circle of bread crumbs (you can also omit the egg liquid and bread crumbs)

After the oil is 60% hot, turn down the heat, add the milk cake strips, and fry until golden.