Crunchy breadcrumbs, crispy crust, fried fresh milk

There are many ways to fry fresh milk, the milk cubes can be coated with batter, starch, and breadcrumbs, I prefer the breadcrumb crust, which is crispier and contrasts with the tenderness of the milk cubes. I see that many cooks directly dip a layer of dry starch, a layer of egg wash, and a layer of breadcrumbs directly on the outside of the milk cubes, and the skin of this finished product will be flatter (because there is no baking powder such as a bulking agent), but if you want the skin to be more crispy and have a clear fluffy feeling, you can try my exclusive recipe! If you have any questions about gastronomy, you can 18838096591 the food experts around you, with solid theoretical and practical skills, and answer your questions free of charge and purposelessly. If you think this recipe is still helpful and has highlights, please help hand in an assignment, after uploading the work, stay for a second, give a review "Great", keep this recipe above 8 points, so that more chefs can see it, thank you for your friendly support, give me the motivation to keep sharing!

Ingredients

Milk 500 g

Cornstarch 50 g

Sugar 30 g

Potatostarch 100 g

Bakingpowder 4 g

Egg 1

Water 60 g

Breadcrumbs 50 g

Fryingoil 500 g

Cooking Instructions

500 grams of milk, add 50 grams of corn starch and 30 grams of sugar (this amount of sugar is not sweet), stir until there is no dry powder
Pour into a nonstick skillet
After heating over high heat to boiling, continue to heat over medium heat for two or three minutes until it is barely flowing thick old yogurt-like, and be careful to stir constantly to prevent lumps or paste in the pan
Brush a square container with oil or cover with plastic wrap
Pour the custard onto the plastic wrap
Arrange into rectangular shapes and take to the refrigerator for 1 hour
When the milk paste is almost refrigerated, make the fried paste: 100 grams of potato starch, 4 grams of baking powder, 1 egg, 60 grams of water, put it on a wide flat plate, mix well.
(Potato starch is the most crispy, so you can't replace it with cornstarch)
Stir well to form a thick, brushed yogurt-like batter
After an hour, the milk paste has solidified and is taken out in thick strips cut into middle finger lengths
Carefully place the milk sticks in the batter and cover them with the batter
Take a large, dry flat dish and sprinkle a layer of breadcrumbs on the bottom. Put the batter milk sticks on the breadcrumbs, the bottom will be naturally stained, don't roll in a hurry at this time, so the breadcrumbs are easy to form lumps, just take another breadcrumbs and sprinkle them on top of the milk sticks. After sprinkling, shake the flat plate back and forth so that all sides are evenly covered with breadcrumbs
Pour 500 grams of oil into the fryer, heat until it is 6 percent hot (put in the moist wooden chopsticks, the surrounding ripples will be filled), add the breadcrumb-covered milk strips, and fry over medium-high heat until the skin is browned and then remove (about 1 minute)
After removing the oil control, it is neatly stacked and placed on a dinner plate
Dessert for banquet guests, simple and beautiful
Take a bite and see, the inside is very soft, the outside is crispy and crispy, the inside is as tender as tofu brain, it melts in the mouth, and the sweetness is very light, more is the milk fragrance, suitable for children and the elderly