1. Put the milk into the small milk pot, and add sugar to the milk.
2. Add corn starch to the milk (I feel that the starch is a little bit less, and the milk paste is too thin. You can add corn starch as appropriate when you make it)
3. Mix evenly with the tip of chopsticks.
4. Put the milk pan on the fire to heat, use a medium-to-low fire, while stirring constantly with chopsticks, so as not to smash the bottom of the pan.
5. Stir for a few minutes until the milk batter is foaming and becoming more and more viscous, and when it reaches a sufficiently viscous state, you can turn off the heat.
6. Pour the milk paste into the crisper, let it cool, and it will naturally solidify into a milk cake.
7. Take the solidified milk cake out of the mouth, cut into small pieces, this is the milk cake to be fried.
8. Roll the milk cake with cornstarch first.
9. Then roll the milk cake with egg liquid.
10. Roll the milk cake with bread crumbs.
11. It's all done and placed on the plate.
12. Wash the small milk pot and wipe dry with paper towels.
13. Pour cooking oil into the small milk pot. (Frying things in a small-caliber pot is more fuel-efficient)
14. After heating the oil, put the milk cake in the oil.
15. Put all into the pot and fry over medium heat.
16. Turn it over and remove when deep-fried until golden brown.
17. Remove the fried milk cake and place it on a paper towel to absorb the excess oil.
18. You can eat it as soon as you serve it.
Tips:When making milk cakes, use a medium-to-low fire or a low fire, while stirring constantly with chopsticks, so as not to stick to the pot. The same is true when frying milk cakes, and control the heat to avoid frying.
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