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 then turn off the heat.
2. Pour it into a container, smooth it, and then 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 cubes.
4, self-raising flour with 3/4 cup of water, a little salt and oil into a crisp paste, spread the milk cake with the crisp paste.
5. Fry in medium fire until the skin is golden, then drain the oil and serve.
Raw milk
250 ml of corn starch
110g soft sugar
2 teaspoons (10g) self-raising flour.
2 tablespoons (30 grams), bread crumbs.
80 grams of oil
100 ml (actual consumption 20 ml)
Practice Corn starch is sieved with a fine sieve. Add milk, soft sugar and corn starch (50g) into a small pot and stir well.
Heat the small cooking pot with low fire, and keep stirring until the liquid in the pot becomes sticky paste, pour it into a square deep-bottomed container, cool it, move it into the freezer of the refrigerator, freeze it for 1 hour, then take it out and cut it into small squares with 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 pieces in the batter, then wrap a layer of bread crumbs, fry them in the pan until golden brown, and then use kitchen paper towels to absorb the excess oil.
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 into soft solid with butter, pour them into an iron box and put them in a refrigerator until they are solidified, then cut them into strips 6 cm long and 2 cm thick, wrap them in baking powder paste and fry them in an oil pan with 60% oil until they are golden and crisp.
Ingredients: corn flour 1 50g, self-raising flour 50g, appropriate amount of bread crumbs, 500ml of fresh milk, eggs1piece, and appropriate amount of honey.
working methods
1. Put all the milk, corn flour and honey into a non-stick small pot, stir constantly with an egg beater, and 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, the milk slurry should be stirred as soon as it reaches the furnace, and it should not be stopped halfway, otherwise it will easily precipitate.
4. Pour the cooked milk cake into a flat-bottomed square container (such as a fresh-keeping box), smooth it, spread it out, put it in the freezer, and freeze it into a solidified milk cake.
After half an hour, take out the frozen milk cake from 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.