Main ingredient: 500ml of milk, 100g of cornflour, 1 cup of self-raising flour (if you don't have it, you can mix it with ordinary flour) and 70g of sugar.

Practice 1, the milk, cornstarch, sugar in the pot into a powder-free milk, stirring over medium-low heat to cook until thick and solidified, remove from heat.

2, pour into a container and smooth out, put in the refrigerator into a frozen custard (can be put in the freezer time will be faster)

3, frozen custard cut into small rectangles.

4: Mix self-rising flour with 3/4 cup water, salt and oil to make a crunchy batter, dip the custard into the batter.

5. Deep fry on medium heat until golden brown.

IngredientsMilk

250ml, cornstarch

110g, sugar

2 teaspoons (10g), cornstarch

2tablespoons (30g), breadcrumbs

80g, oil

100ml (20ml)

MethodsMix cornstarch with a fine mesh. Sieve it through a fine mesh. In a small saucepan, add milk, sugar and cornstarch (50g) and mix well.

Heat a small saucepan over low heat, stirring constantly, until the liquid turns into a thick paste. Pour into a square deep-bottomed container, cool, and transfer to the freezer for 1 hour.

Mix the self-rising flour with the remaining cornstarch (60g) and add 40ml water to make a thick batter.

Heat the oil in a deep fryer over medium heat. Roll the cubes in the batter, coat with breadcrumbs, and deep fry until golden brown, remove from the pan, and absorb the excess oil with kitchen paper towels.

Ingredients300g fresh milk, 75g coconut milk, 50g condensed milk, 40g chickpea flour, 300g baking powder batter, 30g butter.

Practice with butter sizzling pan, fresh milk, coconut milk, condensed milk fried into soft solid, poured into the iron box into the refrigerator until solidified, and then cut the length of 6cm, 2cm thick long strips, and coated with baking powder paste into the 6% frying pan deep-fried until golden and crispy can be.

Ingredients: 150g cornflour, 50g self-rising flour, breadcrumbs, 500ml raw milk, 1 egg, honey

Practice

1. Put the milk, cornflour and honey into a non-stick frying pan, and stir with a whisk to beat the ingredients until the mixture becomes a smooth, non-granular milky mixture.

2. Put the cornstarch into a bowl, add a little milk, an egg white, a pinch of salt, and oil, and beat with a whisk to make an egg batter.

3. Put the milk mixture in a small non-stick pan on the heat and cook it over medium heat for a minute or two, then switch to low heat and cook, stirring constantly, until the milk mixture becomes thick and creamy.

In this process, as soon as the milk on the stove, you have to start stirring immediately, in the middle of the million can not stop, otherwise it will be easy to bottom.

4. Pour the cooked custard into a flat-bottomed square container (such as a tupperware), smooth it out, and put it in the freezer to freeze into a solid custard.

5. After half an hour, take the frozen custard out of the freezer and cut into long square shapes.

6. Heat a frying pan to 50 percent, dip the frozen custard into the beaten egg batter and then into a layer of breadcrumbs (I added the breadcrumbs myself, but you can omit them if you don't have any), and deep-fry over medium heat until the surface is golden brown.