1. Add cornstarch and sugar to milk;

2. Stir evenly, put it on the stove and stir slowly;

3. Stir over medium-low heat Turn off the heat when it becomes mushy;

4. Put it in a flat-bottomed container and let it cool for two hours. You can also freeze it for half an hour. It is best to wrap it in a bowl with plastic wrap, which will make it easier to demold;

5. Mix the flour and aluminum-free baking powder evenly, sift and set aside;

6. Add 100 grams Mix water, 1 gram of salt, and 10 grams of vegetable oil evenly;

7. Cut the refrigerated milk cubes into 10 pieces;

8. Put them into the crispy batter;

9. Dip the milk cubes evenly into the crispy batter;

10. Put them into oil with an oil temperature of about 180 degrees and fry slowly until golden brown. Ingredients:

Milk 250ml, corn starch 20g, 4 spoons condensed milk, 80g flour, 30g sugar, 3g baking powder, 1g salt,

120ml water, 20g salad oil

Method:

1. Pour milk into the pot, add condensed milk and stir well.

2. Add the sifted corn starch and mix thoroughly to a powder-free milk slurry.

3. Stir over medium-low heat, cook until thickened, and turn off the heat.

4. Pour it into a container and smooth it out, then refrigerate it into frozen milk cake.

5. Take out the frozen milk cake and cut it into pieces.

6. Stir the flour, baking powder, salt, water and oil into a thin paste.

7. Put the milk cake pieces into the thin paste and evenly cover them with crispy paste.

8. Put oil in the pot, heat it to 70% heat, and add the milk cake covered with crispy paste.

9. Fry over medium heat until the skin is slightly brown, then drain the oil and place on a plate.

Tips:

1. Milk: It is rich in protein, vitamins and minerals such as calcium, potassium, magnesium, etc., which can prevent dryness and dullness of the skin and make the skin fair and bright. Glossy; it can also replenish abundant calcium and is suitable for people with severe calcium deficiency, children, the elderly, those who are irritable, those who have lost their eyesight, and women who are under great work pressure.

2. When cooking milk slurry, be sure to use low heat and stir constantly, otherwise it will easily burn the pot.

3. During the frying process, be sure to turn it several times to allow it to color evenly. 1. Pour pure milk, sugar, cornstarch and condensed milk into the pot, stir evenly, and heat over low heat

2. While heating, stir constantly with a spoon until the milk paste is thick. If it is thick, turn off the heat

3. Take a container, cover it with a layer of plastic wrap, and then pour the milk paste

* The container is best square to facilitate cutting after solidification. Grow into strips

* Cover with plastic wrap to facilitate pouring after solidification

* When pouring the milk paste, try to distribute it evenly to ensure a good shape after solidification

4. Put it in the refrigerator for about 1 hour until it solidifies into milk cake

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

6. Pour the fried powder into a bowl. Slowly add water in several batches and stir until it becomes a paste (not too thin)

* The skin fried with fried powder will be very crispy

* If you do not use fried powder, you can use Replace low-gluten flour or ordinary flour, and add a little baking powder

7. Heat the oil in the pan until it is 60 to 70% hot, then turn to low heat, put a piece of milk cake into the batter, wrap it in a layer, and put Fry in oil until golden brown.

1: Custard powder can increase the flavor. If it is not convenient to buy it, you can leave it out. 2: When cooking the milk paste, be sure to use low heat and stir quickly, otherwise it will easily burn the pot. 3: Because my family doesn’t like sweets very much, adding so much sugar feels just right. If you like sweets, you can also add more sugar.