Ingredients to prepare:
130 g fresh milk, 3 eggs, 120 g premium starch, 30 g flour, 60 g condensed milk, 85 g crispy powder, 800 g oil (about 75 g oil consumption).
Procedure steps:
1. Beat the eggs into the bowl and stir evenly, add fresh milk, starch (soaked in water), stir into a paste, and then pour into the spoon and heat over low heat, boil until viscous and cooked thoroughly, pour out, and then cool the blank.
2. Cut the raw blank into strips of 1.5 cm wide and thick and 7 cm long, and dip in flour and set aside.
3. Put the crispy powder into a bowl, add warm water and stir to form a crispy paste. When the pan is heated to 40% or 50%, hang the floured raw blank with crispy paste, put it in the oil, and fry it until golden brown. Serve with a condensed milk saucer.
Flavor characteristics:
The outside is crispy and tender on the inside, with a frankincense flavor.
