Fried milk, also known as fried fresh milk, is also a Cantonese dish, which is well known in Shunde. It is a famous local specialty snack and is usually used as a dessert after breakfast. This special breakfast is preferred by 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, clear water, butter, light milk, etc.
1. Pour milk, evaporated milk, condensed milk and white sugar into the pot, mix them evenly, then add water and butter, and stir until the white sugar is dissolved, then add corn starch, and continue stirring with low fire until it becomes viscous, and leave the fire;
2. Take a container, brush it with oil, then pour in the boiled milk stuffing, let it cool and refrigerate it in the refrigerator for 2 hours;
3. Mix flour, corn starch, custard powder, baking powder, egg white and salad oil into a crispy paste for later use;
4. After the milk stuffing has been refrigerated for a long time, take it out of the refrigerator, cut it into thumb-thick strips, and wrap it with starch for later use;
5. Pour oil into the pan, heat it to 6% heat, cover the starch-coated milk stuffing with a layer of crispy paste, put it in the oil pan, fry it in medium heat until golden brown, take out the oil control, and then dip it with condensed milk.