Why do I make double skin milk with so many holes?

1. Uneven firepower. 2. Stir unevenly, there is air.

This is because there is no stirring when cooking, and there is no spring equinox filtration after cooking.

That's because the egg custard is not steamed well, and the formula of the proportion is not well adjusted, because the eggs can be the same as the egg custard if they are not adjusted.

It may be that the egg white is not beaten evenly, the egg white and the empty brother milk must be beaten evenly, otherwise the egg white will clump when steaming, and the steaming time is too long, sometimes it is clumped, or it may be because there is too little milk to put in, or the first loss is too much starter culture, which will lead to small pimples.

It could be that you are not doing it properly.

The practice of double skin milk is very simple, first boil the fresh milk, but can not open, pour it in the bowl while it is hot, soon the surface of the fresh milk will form a milk skin, pierce the milk skin with chopsticks, slowly pour out the milk in the bowl, add the appropriate amount of egg white, white sugar, stir well, and then slowly pour back into the original bowl on the side of the bowl, the original milk skin slowly floats, and then put it on the fire to steam, and soon it can produce a layer of skin, so that two layers of skin are formed, the upper layer of milk skin is sweet, and the lower layer of milk skin is smooth and moist, so it is named "double skin milk". The most important thing to do double skin milk is the selection of materials, the worst of double skin milk first depends on the freshness of the milk, the selected cow milk must be fresh grass milk, and the double skin milk can be fragrant, smooth and thick. Tips:

1.To use whole milk, the higher the fat content, the better; 2.The milk should not be boiled, otherwise the milk skin will be broken if it is formed too early, and the hot milk should be left for a while to allow the milk skin to have time to fully coagulate; 3.

It should be simmered slowly, and the milk should be turned off as soon as it is all condensed, and the taste will not be good when it is old; Leave a gap in the lid of the pot, if you don't leave it, the water vapor will drip on it and it will cause pimples; The essence of Double Skin Milk lies in its milk skin, which is known to be rich in protein, calcium, phosphorus and other trace elements. Whether summer or winter, hot or frozen, you can taste, the same is the taste is sweet, and you can add red beans, lotus seeds, eggs, grapes, ginger juice and other ingredients on the double skin milk, the styles are varied, the varieties are endless, to meet different preferences. After that, let's talk about the key points and repeat the order of making Heat a bowl of milk in a milk pot, pour it into a small bowl and wait for it to cool.

At this time, add egg whites (one large egg, two small eggs) and sugar to a large bowl, stirring. Allow the milk in the small bowl to cool, carefully pierce the skin and slowly pour the milk into the large bowl. If done correctly, that crust will lie securely at the bottom of the small bowl.

Okay, stir the egg whites and sugar milk in a large bowl, and then pour it back into the small bowl slowly. If done correctly, the skin at the bottom of the original bowl floats up and covers the mixture. Put into a pot and steam.

Remove from the pot at the right time, cool and new skin will be generated. It is called double skin milk.

If it doesn't work, you can keep trying. The temperature, time, etc. should be well controlled.

The proportions or methods are wrong, and it feels like a water egg.

Boil the freshly milked buffalo milk in the morning and pour it into a bowl while it is hot, the heat will cause the skin to form on the surface of the fresh milk; After the milk is completely cooled, the skin is left to remove the milk, and then the fine sugar and egg whites are added to the poured milk, and the fire is put on the fire to simmer, and soon a layer of skin can be formed; Pour the stewed milk back into the original bowl, and a bowl of eye-catching double-skin milk is ready. If you want to eat double skin milk, in fact, the most important thing is another layer of smoothness and kindness in addition to the sweetness of milk.

Here's how:

Ingredients: a large bowl of Mengniu milk (about 400ml, even more greedy, you can come in proportion), two egg whites, two spoons of white sugar.

1) Pour the milk into the pot and boil it (it will destroy the protein and lose the milk skin after a long time), and then pour it into a large bowl, then you can see a layer of wrinkled milk skin on the surface of the milk.

2) Put two egg whites in an empty bowl (everyone knows how to separate egg whites and yolks), two spoonfuls of sugar, and stir until the sugar dissolves (don't beat for too long, otherwise the eggs will become frothy).

3) When the milk is a little cold, prick the milk skin with chopsticks, then slowly pour the milk into a large bowl with egg whites, stir well, and then slowly pour back the large bowl with the milk skin along the edge of the bowl, and you can see that the milk skin will float on its own (pouring it back and forth, remembering the magic trick).

4) Finally, put the milk in the pot and steam it for about 10 minutes, then prick it in the middle with chopsticks, and if there is no milk flowing out, it means that it has all condensed, and it is done.

To make double skin milk, you should choose high-fat milk, there is no skin without oil, and the first layer of skin is to use a toothpick to pick a corner and pour out the milk after the skin is at the bottom of the bowl. Beat the milk and eggs evenly, then pour it back into the basket and steam it!

That's because your milk isn't hot enough, and so am I. I think it's best to boil because it's hard to control the heat without boiling.

You can also do it, if you eat it yourself, it doesn't have any effect, and it tastes almost the same, but it is milk pudding without a double milk skin.

Double skin milk. Double skin milk is a Cantonese dessert. It originated in Shunde during the Qing Dynasty and was made as raw material with buffalo milk; Now it is all over Guangdong, Macao, Hong Kong and other places, using ordinary milk as raw materials.

A bowl of excellent double-skin milk, its shape is like paste, its color is white, the texture is delicate and tender, and the taste is sweet and fragrant.

Preparation: Ingredients.

500ml of fresh milk, 3 eggs, white sugar at will.

Steps. 1.Pour the milk into a pot and heat it, but do not boil it, as it will not easily form a milk skin after boiling.

2.The heated milk is poured into a container and placed in a ventilated place to wait for the milk skin to form (this layer of milk skin is formed by the heat of fresh milk on top of the milk skin).

3.Use a knife or chopsticks to make a hole (the mouth should not be too small, if it is too small, it is easy to press the milk skin underneath when you pour it back).

4.Pour out the milk from underneath the crust and leave a little milk in the bowl.

5.Pour out the milk bowl with a layer of milk skin at the bottom of the bowl.

6.The yolk of the egg is separated from the egg white, and the egg white is beaten as much as possible.

7.Mix with poured milk and sieve 1-2 times to remove foam.

8.Add sugar to the milk protein mixture, then pour the mixed milk protein back into the bowl along the opening where the milk skin was poured out, and the layer of milk skin at the bottom of the bowl will float on its own.

9.Cover the bowl with plastic wrap. Put cold water into the pot, heat it over medium-low heat for about 15-20 minutes, do not open the lid, and simmer for 5-10 minutes before opening it. If you like, you can mix fresh fruits, raisins, honey red beans, etc. to decorate and eat.

As the name suggests, double skin milk is a layer of milk skin on top, and the bottom is custard, no milk skin can still be done, but there is no layer of milk skin, in fact, it is not very important, the same can be eaten, the taste does not affect much, if you are not a very picky person... Just steam it directly. Hope.

Summary. Pro, double skin milk and milk skin are one thing.

Are double skin milk and milk skin the same thing?

Pro, double skin milk and milk skin are one thing.

"Double skin milk" is known as the king of desserts in Guangdong. This special snack made of milk, egg whites and sugar is a mixture of milk, egg whites and sugar, which originated in Shunde, Guangdong Province, and has a history of more than 100 years. Its shape is like paste, the color is white, the taste is delicate and tender, such as silk, and it melts in the mouth; The taste is fragrant but not heavy, sweet but not greasy, and the lips and teeth are fragrant after eating.

According to the difference of personal preferences, it is divided into many varieties such as original double skin milk, red bean double skin milk, lotus seed double skin milk, double skin milk nest eggs, etc., which can be hot or cold, suitable for desserts after cooking, can help digestion and nourish the stomach, especially for women, often eat, and has the effect of beauty and beauty.

"Milk skin" is a thin skin formed on the surface of fresh milk after it has been boiled and cooled, which is white or yellowish. The outer sides of the milk skin are made up of proteins, and the inner side is a thick layer of fat. The outer protein layer protects the inner fat from oxidation or delays oxidation.

The composition of milk skin is generally 10%-20% protein, 40%-50% fat, less than 10% moisture, and the rest is carbohydrates and minerals.

Wrong pro. Not a thing.

1. To form a milk skin, you need to boil the milk, and wait patiently for it to cool down naturally, and don't expect the milk skin to be as thick and thin as you imagine the skin of rice soup. And the milk itself can't be overcooked, which will destroy its nutrients.

2. Poke the milk skin on the edge, and pour the milk out directly along the mouth, leaving a bottom to prevent the milk skin from sticking to the bottom of the bowl.

3. The reason why the double-skin milk is not coagulated is that it is not steamed, and the heat is 10 minutes, and the coagulation of the double-skin milk is the best for low heat.

4. If you think that the milk skin is not well handled, just throw it away, just stir the milk and egg whites and put the sugar to steam, the taste is the same, and you don't have to be nervous to get along with the milk skin.

5. Ask for a reward.

250ml milk with one egg white If the egg is small, two egg whites must be beaten thoroughly, and the bubbles should be removed. Then it is steamed for 10 minutes and then simmered for another 5 minutes.

Add jelly powder, and ask for a milky flavor.