1. 250g fresh milk, 2 tbsp condensed milk, 30g eagle corn starch (cornstarch), 40g sugar, mix the condensed milk, sugar and fresh milk evenly, sift the eagle corn flour, stir continuously on low heat until it starts to condense
2. Pour it into the fresh-keeping box and smooth it, put it in the refrigerator for 2 hours, and cut into long strips after taking it out. 140 grams of low-gluten flour, 25 grams of eagle corn flour, 30 grams of salad oil, 6 grams of baking powder and appropriate amount of water.
3. Put the oil in the pot until 70% hot, put the milk cubes dipped in the crispy liquid into the pot and fry until golden brown, remove the oil
Tips:There are three main points:
First, the milk must be frozen and hardened before processing. In order to facilitate demoulding, it is best to put some plastic wrap.
The second is to put the pot while dipping, otherwise it will easily melt.
The third is not to cook too much at a time, to prevent sticking and affecting the appearance.
