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This recipe transforms leftover milk into a delightful dessert that's crispy and golden on the outside, with a surprisingly creamy, melt-in-your-mouth interior. It's a sweet treat that's easy to make and perfect for a unique snack or dessert, especially when served with a drizzle of maple syrup.
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Combine milk, sugar, and corn starch; cook until thick. → Chill the mixture in a mold for 1 hour. → Cut into pieces and coat with corn starch, egg, and panko. → Deep fry until golden brown and crispy. → Serve hot with optional maple syrup.
Combine milk, sugar, and corn starch; cook until thick. → Chill the mixture in a mold for 1 hour. → Cut into pieces and coat with corn starch, egg, and panko. → Deep fry until golden brown and crispy. → Serve hot with optional maple syrup.
This recipe transforms leftover milk into a delightful dessert that's crispy and golden on the outside, with a surprisingly creamy, melt-in-your-mouth interior. It's a sweet treat that's easy to make and perfect for a unique snack or dessert, especially when served with a drizzle of maple syrup.
Pour milk into a saucepan or pot.
Add 30g of sugar to the milk.
Add 60g of corn starch to the mixture.
Whisk or stir the mixture continuously over medium heat until it thickens to a smooth, paste-like consistency. It should be thick enough to hold its shape.
Pour the thickened milk mixture into a mold (like a glass baking dish or a plate) and spread it evenly.
Ensure the milk mixture is stirred constantly while cooking to prevent lumps and sticking to the bottom of the pot.
Allow sufficient time for refrigeration; the milk block must be firm enough to handle and cut without falling apart.
Maintain the oil temperature during deep frying to ensure an even golden-brown crust without burning or absorbing too much oil.
These deep-fried milk pieces are best enjoyed fresh and warm for optimal texture.
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