1. Add starch and white sugar to the milk
2. Heat with a small fire while stirring to prevent sticking to the bottom until the color is even and thick (haha, I can’t help but took two bites, it’s great! Like BB’s milk paste)
3. Cover the lid to prevent the surface from drying out. After it cools down, put it in the freezing layer of the refrigerator and freeze it for more than an hour (I went to the mall later and I forgot about it. I frozen it for more than 4 hours.
4. Anyway frozen for so long does not affect the taste. Use flour, baking powder and appropriate amount of water to make a somewhat viscous paste (I don't like the skin to be too thick, so make it thinner)
5. Cut into pieces like this, add olive oil or salad oil to the pot (but I added rapeseed oil this time, which resulted in a strong vegetable oil flavor in the end. Where did the milk flavor go?
6. Just eat! I won’t do the steps of using oil-absorbing paper. I can’t help but start directly.
Tips:It was a failure because of the use of rapeseed oil. In fact, it is really easy and delicious to make
