Pour milk, sugar, condensed milk, cornstarch, butter and stir, open a small fire and slowly boil, simmering milk slurry should be stirred in one direction to cook until thickened state, then turn off the heat, and then poured into the egg whites in two parts to quickly mix well and smooth cooling. The first thing you need to do is to put a layer of plastic wrap in the container, pour the cooled milk cake into the container, smooth the surface and wrap it tightly and put it into the refrigerator to freeze for 2 hours.

After 2 hours, take out the dough and cut it into long strips. Add the baking powder and salt to the low gluten flour and stir in the water until there are no more flour particles, then add the egg yolks and mix well again to form a crumbly batter. Put the milk cake into the crisp batter batter, and then coated with breadcrumbs, the pan into the appropriate amount of oil to 60% heat, will be hung full of paste of the milk block one by one into the deep-fried until the surface of the golden brown can be.

Main ingredient: 250 ml fresh milk, 15 grams of sugar, 30 grams of cornstarch, 15 grams of condensed milk, breadcrumbs, 1 egg

Accessories: 50 grams of low-flour powder, 0.5 grams of salt, 3 grams of baking powder, 75 grams of water

1, the yolks of the eggs and the whites of the eggs are separated and set aside.

2. Pour milk, sugar, condensed milk, cornstarch and butter into the pot and stir.

3, turn on the low heat and slowly boil, simmering milk slurry should be stirred in one direction, be sure to low heat, stir quickly, otherwise easy to paste the pot.

4, cook until thickened state off the fire.

5. Pour in the egg whites in two batches and mix quickly to cool.

6: Lay a layer of plastic wrap in the container, pour the milk cake into the container and smooth the surface.

7. Wrap tightly and refrigerate for 2 hours.

8: Remove and cut into long strips.

9: Add baking powder and salt to low gluten flour.

10, pour in water and stir until no flour particles, (the amount of water is not fixed, the amount of water is not fixed, when adjusting the batter, you can adjust the consistency of the paste according to the hardness of the softness of the milk cake, thicker thicker skin, thinner thin skin)

11, add the yolks and mix again to form a crispy batter to rest for 5 minutes.

12, put the milk cake first into the crispy batter batter hanging.

13, and then coated with breadcrumbs (gently pressed with your hands, so that the breadcrumbs will be coated more firmly)

14, the pan into the appropriate amount of oil to 60% heat, will be filled with the paste of the milk pieces one by one into the deep-fried until the surface of the golden brown.

15, finished.

Note:

1, cook the milk paste must be low heat, stir quickly, or easy to paste the pot.

2, milk cake frozen to more than 2 hours, so that the molding is a little tighter, easy to make later.

3, mix the crisp paste, according to the softness of the milk cake can be adjusted to the consistency of the paste, thicker skin thicker, thinner skin thin. To use now, not in advance to mix out.

4, do not like the breadcrumbs can be used directly with crispy batter to fry milk, but also very delicious.