Crispy fried fresh milk can be fried?

No, the milk batter won't form when fried.

Crispy fried milk is a traditional dessert from Shunde, Guangdong. It is made with watery milk, which can be replaced by other milks. The crispy fried milk is golden on the outside, white on the inside, crunchy on the outside, tender on the inside, and has a light milk flavor, which makes it very memorable.

Ingredients

Milk

Cornstarch

Crunchy Fried Milk

250g Milk, 30g Cornstarch, 25g Sugar (can be adjusted according to taste), a little Condensed Milk (can be added). Mix well and put into a pot, heat over low heat, stirring constantly until thickened.

Find a rectangular container and coat it with oil. Pour in the milk paste, let it cool and then refrigerate for an hour to solidify. (After cooling and solidifying, the custard is very smooth and a bit springy.

Cut the ramekins into strips and roll them in a circle of low gluten flour. (The version I made also had a layer of egg wash and rolled in breadcrumbs, or you can omit the egg wash and breadcrumbs.)

Turn the heat down to low when the frying pan is 60% hot, add the milk cake strips and fry until golden brown.