Fried Crispy Milk

Fried Crispy Milk

1. Corn starch is adjusted with water

2. Milk and sugar over a small fire

3. Slowly add water starch and stir while pouring

4. Beat the egg whites in advance and set aside

5. Stir constantly, bring to a boil on low heat and add the egg whites

6. It doesn’t matter if you boil it into a paste, which is slightly thinner than this state (provided that the starch is put in my proportions, and if it doesn’t solidify in proportion, don’t be puzzled, it must be that the starch is put in less)

7. Find a container and spread the cling film

8. Pour the boiled milk paste while it is hot, arrange it and let it cool, and then put it in the refrigerator for more than 6 hours (overnight is better). Note that it is frozen rather than frozen.

9. Cut the solidified milk into any shape you like

10. 100 grams of flour + 120 grams of water + 4 grams of baking powder to make a crispy paste

11. Put the milk cubes in the crispy paste and roll down

12. Heat a little more oil in the pan (I used peanut oil this time, the oil must not be too little, the pan is less sticky

13. Don't put too much at one time to prevent adhesion. Fry on medium and small fire. The fire should not be too low. If the fire is too low, the crispy skin will be very oily. It will be golden brown on both sides. If you fry for a little longer, the skin will be more crispy. Pay attention to the heat.

14. After being fried, the skin is crispy and the milk cubes are tender. You can also eat it with your favorite sauce.