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#Milk Recipi

Fluffy Milk Tempura

Chinese Fried Pastries

    Method
  • 1. Mix mixture B thoroughly.

  • 2. Put mixture A in a saucepan and stir slowly over a low heat. When the mixture reaches about 50°C, add mixture B. Simmer gently but do not bring to a boil, and stir with a rubber spatula to prevent the bottom of the pan from burning. Turn off the heat when the mixture has thickened and is bubbly.

  • 3. Pour the mixture of step 2 on the baking tray and leave to cool.

  • 4. Mix all the flours and powders for tempura batter, mix with water and add the vegetable oil. The amount of water should be controlled to make the batter thick, yet liquid enough to fall off a spoon. Do not leave the batter for more than 2 hours after making.

  • 5. Cut the mixture from step 3 into 10 pieces, coat with mixture of step 4 and deep fry.