We eat fried fresh milk outside and come back and do it ourselves. Super super simple. Corn starch, chestnut powder, and hawk's chestnut powder are all corn starches and can be used.
Mix milk, corn starch, and sugar in a milk pan and mix well.
Stir on a small fire, stir until a paste (as shown), and put it into the mold for one hour until the solidification can be cut. The mold should be oiled or padded with plastic wrap, and the milk paste can be taken up.
After refrigerating, cut into small pieces, wrap a thin layer of flour (preferably low-gluten flour, it will be brittle), and the medium and small fire will be fried into golden yellow (the fire should not be too small, otherwise it will spread out as soon as it is released). Do not use chopsticks to fry, because it is very soft, a clip will burst, use a strainer to pick up. (It is best to put a strainer in the pot, the milk block is fried in the net, and it is fried and directly picked up)
It is the same as the fried milk that is eaten outside (the milk paste wants to add condensed milk or something else; the outer block of the milk block wants to wrap the bread or the coconut is also ok)