Pour milk, sugar, cornstarch and condensed milk into a saucepan, stir well and heat over low heat

While heating, keep stirring with a spoon until the milk paste thickens, then turn off the heat

Take a container, spread a layer of plastic wrap, then pour in the milk paste

Place it into the refrigerator for about 1 hour until it solidifies into a milk cake

Take it out and cut it into small pieces. Take out the milk cake and cut it into small pieces

Pour the frying powder into a bowl, slowly add water in several batches and stir into a paste (not too thin)

Burn oil in a pan until it is 60% to 70% hot and then turn down the heat, take a piece of the milk cake and put it into the batter and wrap it up in a layer, put it into the oil, and then fry it until it is golden brown, then you can do it

Tips

The container is best in the shape of a square, which is easy to cut into long strips after it has solidified. long strips;

Placed with plastic wrap, easy to pour out after solidification;

Pour into the milk batter, try to evenly distribute, after solidification of the shape of a good;

I use the ideal frying powder, fried out of the outer skin is very crispy;

If you do not use frying powder, you can use low-gluten flour or plain flour instead, add a little baking powder;