Fried milk
Cantonese-style fried milk: sweetened milk thickened with cornstarch, chilled until sliceable, then coated in starch, egg, and breadcrumbs and fried to a crisp shell around a molten, custardy heart.
Instructions
- 1
Put 472g of fresh milk, 50g of sugar, and 50g of cornstarch into a pot together.
- 2
Then turn to low heat and stir slowly until thickened.
- 3
Pour the thick milk mixture into a plate, let it cool, and then refrigerate it in the fridge for 2-3 hours.
- 4
Take the frozen milk cake out and invert it onto the cutting board, then cut it into small long strips.
- 5
Coat with cornstarch.
- 6
Brush on the egg wash again.
- 7
Then coat with breadcrumbs.
- 8
Put it into the preheated oil and fry until crispy, then take it out and let it cool on a steaming rack. Once slightly cooled, it can be enjoyed!
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Ingredients
Main Ingredients
- Milk472g
- Egg1 piece
- Bread crumbsto taste
Seasonings
- white sugar50g
- Cornstarch50g
- Cornstarchto taste
- oilto taste