Corn milk crisp
This is roughly the same as crispy fresh milk, except that the sunken fresh milk is added to the corn juice, and the taste is better. Such a dessert snack couldn't be better as a snack. It's time for afternoon tea. A plate of corn milk crispy and a cup of warm rose tea will also make the afternoon full of beauty.
Recipe Recommendations
- milk fragrance
- fried
- half an hour
- ordinary
Steps for Corn milk crisp
1
Cook the corn one by one.
2
Peel off the corn seeds and add purified water to make a paste.
3
Filter with a filter to remove slag.
4
Stir well the fresh milk, sugar, salt and salad oil and pour into the pan, add the corn starch diluted with water, add the corn juice, stir over low heat until thick, and then turn off the heat.
5
Pour the cream into a flat-bottomed container and smooth out.
6
It is best to spread plastic wrap on the bottom of the container and place it in the freezer of the refrigerator to freeze it into milk cakes.
7
Cut the frozen milk cake into small cubes for later use.
8
Mix the self-contained flour and corn starch with water, a little salt and oil into a thick and crisp paste, and cover the cut milk cake with the crisp paste.
9
Fry over medium heat until the skin is golden.