Cooking Steps

1. 

   Step1:Sugar, milk, starch, weighed and prepare

2. 

   Step2:Many parents left messages asking me what starch is, although it's very common. I'd like to say a few more words to popularize it. Starch is the last step we like to use to thicken and mix juice. We sometimes call it thicken powder. I know it has corn starch, potato starch, sweet potato starch, which can make milk freeze up, so there's no need to add gilding

3. 

   Step3:Mix all three with egg or any too

4. 

   Step4:The mixture is poured into the milk pot and stirred continuously with minimum hea

5. 

   Step5:It will become thick after continuous mixing for about two or three minutes) if it is not stirred, it will easily agglomerate and not smooth) turn off the fir

6. 

   Step6:Put a plastic wrap on the lock square box and pour the milk cream into it and use a rubber scraper to help smooth it (Chef youyeming cat gave a good trick - the milk cream can be smoothed without a scraper. It can be smoothed with a few strokes

7. 

   Step7:Wrap it completely with plastic wrap and turn it over so that the front and back sides are fla

8. 

   Step8:Put it in the refrigerator for more than two hours (cold storage, cold storage. Many parents leave a message asking whether to refrigerate or freeze it. Say the important thing three times). I put it in the refrigerator for cold storage and put it out overnight in the morning to cut the pieces. It's refreshing to eat directl

9. 

   Step9:Cut it and then roll it over with coconut. This is a simple and delicious dessert for fried chicken. When you eat it, you can dip it in condensed milk for a better flavor

10. 

    Step10:Look at the milk jelly made by someone. It's so cute. I'm going to have an app to learn how to be cute

11. 

    Step11:Modelin