Fried Milk
1.
Stir the pure milk, cornstarch, sugar, and condensed milk together, and then pour them into the pan (you can also directly pour all the ingredients into the pan and stir well, and then heat it directly)
2.
Heat on a small fire. While heating, stir constantly with a spoon until the milk paste is thick. Continue stirring for a while to evaporate the water and make the milk paste a little firmer (but it does not need to be overheated, otherwise the inside will be fried. The milk is too hard and not lubricated)
3.
Wrap the milk paste with plastic wrap and place it on a suitable square plate. Use a rolling pin to roll the batter into a square shape along the size of the ground. Then wrap the batter and put it in the refrigerator together with the plate. Because of the thickness of the bottom plate, the batter is not easy to form milk cake, so I tried to remove the plate halfway, so that the batter quickly formed into milk cake
4.
Mix the flour and baking powder evenly, add water in several times, and stir into a thick paste without lumps.
5.
When the milk cake is hard, take it out and cut into small pieces.
6.
Put a small piece of milk cake into the batter and evenly dip it into the batter, but not too much or the shape of the fried cake will not look good. In addition, pour the oil in the pan and heat it to 60% to 70%, then turn to low heat, put the battered milk cake pieces into the frying slowly, and when the outer skin is crispy, remove the oil and eat. (There is a lot of oil when frying, so make sure that the milk cake you put in can be submerged in the oil, otherwise the surface will be easy to zoom).
