Ingredients: 500ml milk, 150ml cream, 200ml coconut milk, appropriate amount of white sugar, appropriate amount of cornstarch.

Method:

1. Pour an appropriate amount of milk into the bowl and mix the cornstarch paste first.

2. Pour the remaining milk into the pot and boil.

3. Pour in sugar and stir while cooking.

4. Pour in coconut milk.

5. Pour in the cream, not over high heat, and still stir while cooking.

6. Finally, pour in the cornstarch paste, bring to a boil, and turn off the heat.

7. Put it into the mold and put it in the refrigerator for at least a few hours before taking it out, otherwise it will stick.

Assorted fried milk

Ingredients: 200ml of milk, 2 egg whites, 50g of ham, 50g of carrots, 30g of green beans, starch, and a little salt.

Method:

1. Add starch and salt to the milk, mix with the egg whites, and stir thoroughly.

2. Cut ham and carrot into small cubes and set aside.

3. Heat oil in a pot, slowly pour in the milk liquid, and stir constantly to heat evenly. When it becomes slightly solid, add ham, diced carrots and green beans and stir-fry evenly.

Milk steamed buns

Ingredients: 400g ordinary flour, 240g milk, 5g baking powder, 15g sugar.

Method:

1. Pour the sugar and baking powder into the warm milk, stir to mix and let it sit for about 5 minutes. Put the flour into the basin and gradually add it for fermentation. of warm milk and stir in the flour until it becomes fluffy.

2. Knead the dough until smooth, put the kneaded dough in a basin, cover it with a damp cloth or plastic wrap, and place it in a warm place for fermentation.

3. After about 1 hour, the dough has doubled in size. Pick up a piece of dough with your hands. The internal structure will be honeycomb-shaped and the proofing is complete.

4. Knead the risen dough vigorously on the chopping board for about ten minutes until smooth, and try to make sure there are no air bubbles inside the dough.

5. Roll the kneaded dough into a cylinder, cut it into small pieces with a knife, arrange it into a round shape, put it in a steamer, cover it, and let it rise again for 20 minutes. This step The key is that the steamed buns will be softer after the second fermentation.

6. Steam in cold water for 15 minutes. When the time is up, turn off the heat, but do not open the lid immediately. Steam for a few minutes before opening the lid.

Milk Stewed Eggs

Ingredients: 2 eggs, 1 box of pure milk 250ml, 2 spoons of sugar.

Method:

1. Pour the eggs into a bowl and add 2 tablespoons of sugar.

2. Beat the eggs into liquid and let the sugar dissolve.

3. Pour the egg liquid into the sieve to filter out the impurities in the egg.

4. Pour the milk into the egg liquid and mix well.

5. Then pour it into the sieve and filter it 1-2 times. Use a small spoon to pick out the bubbles on the surface.

6. Cover with a layer of plastic wrap, put it in a steamer, and heat over high heat.

7. When the water in the steamer boils, turn to low heat and steam for about 10 minutes.