The recipe is as follows:
Mineral water 900 g
300 g of milk
Sanhua evaporated milk 400 g
400 g of coconut milk
Condensed milk 175 g
Sugar 70 g
Eagle chestnut powder 180 g
Sugar natto 100 g
make
1, Sanhua evaporated milk first with milk, set aside, eagle chestnut powder with a little water, dissolve and spare
2, Boil water, add butter, sugar, and milky Sanhua evaporated milk, bring to a boil
3, with water to mix the eagle chestnut powder, pyrifos, while stirring the raw materials in the pot, while pouring into the powder
Until it is lathered, you can turn off the heat, and then add, sugar natto
4. Boil the milk pulp, pour into the tray, cool, seal with plastic wrap, and then put it in the refrigerator for four hours.
5, the milk in the tray, cut into small rectangles, first dip a thin layer of dry starch, then wrapped in yellow egg liquid, and then sprinkle a layer of chaff
6, from the pot to fry the oil, 30% or 40% of the oil temperature, put in the milk block to fry the shape, after fishing, the oil temperature rises to 60% or 70%, put in the frying incense again, fried crisp
