1, milk small square.

Materials:

250g of milk, 100g of light cream, 40g of granulated sugar, 40g of cornstarch, coconut.

How to do:

(1) Prepare all the required ingredients and set aside.

(2) Prepare an airtight box, spread a layer of coconut on the bottom of the box and put it aside.

(3) Mix 80g of milk with cornstarch.

(4) Pour the rest of the milk with the light cream and sugar into a saucepan and bring to a simmer, stirring.

(5) Pour 3 into 4 and whisk quickly, about five seconds or so, the liquid will thicken and get thicker and thicker into a thick, creamy paste, turn off the heat.

(6) Pour the custard into an airtight container lined with coconut, give it a few shakes to flatten the surface as much as possible, and place it in the refrigerator for about 4 hours (refrigerated not frozen).

(7) Invert out, cut into small pieces as you like, roll in coconut, all sides of the cubes are coated with coconut, and the simple and delicious Coconut Milk Cubes are ready.

2, crispy fried bananas.

Materials:

4-5 bananas, half a bowl of cornstarch, 1 egg, breadcrumbs.

How to do:

(1) Peel the bananas and cut them into equidistant small pieces.

(2) Prepare cornstarch, egg wash and breadcrumbs.

(3) Coat the bananas with cornstarch - egg wash - breadcrumbs in order.

(4) oil in the pot to 80% heat, will be coated with the ingredients of the bananas under the frying pan, constantly turning each side of the golden brown on the good.

3, cheese baked milk.

Materials:

Pure milk 500mL, 2 eggs, 30 grams of sugar, 50 grams of cornstarch, 1 slice of cheese, egg yolk liquid.

Practice:

(1) Separate the egg whites from the eggs and leave only the yolks.

(2) Add egg yolks, granulated sugar and cornstarch to the milk pan. The ratio of milk to starch is recommended to be 10:1 so that it boils out in a better state.

(3) Add the Newmarket Running Cow Pure Milk.

(4) Mix well with an egg pump.

(5) Tear the cheese slices into small pieces and add them to the milk pan.

(6) Heat the ramekin over low heat and stir constantly to form a milk paste.

(7) The milk paste will get thicker and thicker, just when the spatula is lifted, the milk paste is very slowly falling down.

(8) Pour the milk paste into a bowl or mold, shake it a few times to spread it evenly, and refrigerate it for about 3 hours.

(9) Invert the chilled milk cake, cut it into 6 portions and place them on a baking sheet lined with tinfoil.

(10) Brush the top of the milk cubes with a layer of egg yolk mixture.

(11) Preheat the oven at 200 degrees and bake for about 25 minutes.

(12) Take out the baked cheese and milk cubes and let them cool slightly before enjoying this delicious dessert.