1. Pour 250ml of milk into the container.
2. Add 40 grams of sugar and stir.
3. Add 40 grams of cornstarch and stir well.
4. Try to dissolve the sugar and milk together, and stir the cornstarch without particles.
5. Boil water in the wok, and let the milk heat and stir while heating it.
6. Since the hot water will set the shape of the milk with cornstarch, just mix it until it is sticky and silky. I am a bit too much. Someone asked why I don’t put it in the pot and heat it directly. I want to say that the heat is not good enough. Mud off, affecting the quality of fried milk.
7. Put the milk paste in the container and spread it out.
8. Cover with plastic wrap and put it in the refrigerator for one hour.
9. At this time, make a crispy paste and pour 80 grams of flour into the container.
10. Add 110 grams of water, 2 grams of baking powder, and 1 gram of salt.
11. Add 10ml of salad oil.
12. Add an egg yolk and mix well.
13. Make a good crispy paste.
14. After an hour of freezing, the milk is shaped and cut into your favorite shape with a knife.
15. Put it in the crispy batter and wrap it in the batter.
16. Put the bread crumbs in the bread crumbs.
17. Do it in turn.
18. Put the oil in the wok to heat up, and when it feels hot on the surface of the oil, put in the milk cubes to fry.
19. Drain the oil after frying.
20. Freshly baked fried milk.
21. Crispy on the outside and tender on the inside.
22. Crispy fried milk.
Tips:If you want to reduce the amount of cornstarch for the softness of the fried milk, do not heat it for too long when the insulated water is heated. It is silky and smooth. The temperature of the fried oil is also important. For the sake of deliciousness, make more.
