Fried Milk
1.
Put 30 grams of starch and 25 grams of sugar in a milk pot, pour 1 pack of normalized organic pure milk, and mix well.
2.
Heat on a low heat, and keep stirring while heating, until the milk starch paste is as thick as a paste.
3.
Spread plastic wrap in a container (preferably a square), pour the milk paste and spread it out, and refrigerate overnight.
4.
Demoulded and cut into pieces, any size.
5.
Coated starch
6.
Egg Wrap
7.
Breadcrumbs
8.
Heat half a pot of oil on medium-high heat, heat it to about 180°C, and add the bread crumbs to the milk. The state is shown in the figure, if the oil temperature is not high, there will not be so many bubbles.
9.
The milk cubes can already be eaten, so it doesn’t take too long to fry until the shell becomes hard and the color becomes golden. It will explode if fried for too long, be careful!
10.
Return to one organic pure milk, and spend a good pastry time together.
Tips:
1. Fried food eats less oil at high oil temperature. \n2. The oil temperature can be measured with a thermometer, or can be put into the oil with chopsticks. If there are a lot of bubbles around the chopsticks, it can be fried. \n3. Don't make the frying time too long, be careful of bursting! \n4. The amount of sugar increases or decreases according to your taste.
