1. Materials are ready!
2. Stir the pure milk, sugar, and condensed milk evenly, put them into the pot, and heat them into a viscous shape (needs to keep stirring)
3. Take a square bowl, put the plastic wrap on the bottom, pour in the boiled milk, the thickness is about 2-3cm.
4. After the milk cools, cover with a layer of plastic wrap, refrigerate for 30 minutes, wet the knife surface with cold water, and cut the milk cubes into 4-5cm long strips.
5. Mix the eggs, flour, and baking powder evenly, and stir into a thick paste without lumps.
6. After sticking the milk cubes with a layer of egg liquid, coat them with a layer of breadcrumbs and set aside.
7. Heat the oil on a low heat. When the chopsticks are put into the oil and the bubbles adhere, just fry it in the oil pan until golden.
8. Re-fried twice will make it more crispy and sweet
Tips:When frying, be sure to pay attention to the oil lines, as the temperature is too high and it is easy to fry off
