The self made double skin milk has a fishy smell and is difficult to eat

Tips:1To use whole milk, the higher the fat content, the better; 2.Leave the milk to boil for a while to allow time for the crust to fully curdle.

Ingredients: a large bowl of Mengniu milk (about 400ml), 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 cool, 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.

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.

I've ever made something that doesn't put sugar, and it won't be fishy......

The milk should be fine, if the milk expires, it is not a fishy problem.

Could it be that you didn't get it done well when you steamed it, and the egg whites weren't cooked well? Remember to beat the egg whites well when cooking, so that they can be mixed well with the milk.

The best milk is, of course, fresh, and the kind cooked by yourself is best. But it's not easy to buy, so I use whole milk.

The ratio of egg white to milk is not quite right...

Try more milk?

Put more sugar too... I just made it according to the menu I knew... But I added the amount of sugar...

It doesn't matter what brand of milk it is. The main thing is to be fresh and strong.

The most authentic way to make double-skin milk is to use buffalo milk, or milk with a higher fat content.

The reason why double skin milk has an eggy smell: the variety of eggs is different, and the sugar is less. If you want to avoid a fishy smell, there are three ways to get rid of it:

1. Add a little vanilla seeds, which can not only remove the fishy smell of egg whites, but also add flavor. If vanilla seeds are not available, you can also add a bay leaf or two drops of vanilla extract.

2. Adding a little fresh lemon juice can also effectively remove the fishy smell of double-skin milk, and if not, you can also use ginger juice instead.

3. Add a few drops of red wine to remove the eggy smell of egg whites, which can not only remove the eggy smell, but also will not affect the taste. If you don't have red wine, you can also substitute a little rice wine.

2. Add a little fresh lemon juice, orange juice, ginger juice, etc., which can also effectively praise the fishy smell of eggs in the hall, and can also enhance the taste;

3. Use jam, after it is done, put some diced fruits, strawberries, mangoes, dragon fruits, etc., and add the fragrance of fruits;

4. A few drops of white vinegar or a few drops of red wine on the egg white can also remove the fishy smell of the egg white.

After separating the egg white from the egg yolk, the egg white is beaten with a manual whisk, then poured into the milk, and stirred well again, which can remove the egg smell, the method is as follows:

Ingredients: milk, egg whites, sugar.

1. Pour the milk into the milk pot, add sugar, and slowly cook over low heat until it is about to bubble, do not boil.

2. Then pour the milk into the container ready to be steamed, let it cool naturally, and a layer of milk skin will form on the surface.

3. Take a fresh raw egg and separate the egg whites from the yolks.

Fourth, the egg whites are broken up with a manual egg beater.

5. Pour in the milk and stir well.

6. Then sieve to make the mixture more delicate and remove the foam.

7. Slowly pour the sifted milk back along the wall of the container, and the previous milk skin will slowly float up.

8. Cover with plastic wrap, if the plastic wrap here can withstand high temperatures, use a toothpick to pierce a few holes in it.

9. Put enough water in the water box of the steam oven, select the temperature of 100 degrees, the time is 30 minutes, put the container into it and steam, so that it solidifies.

10. After it cools naturally, you can cut the mango into pieces and put it on the double skin milk, and you can taste it.

How to make double skin milk without fishy smell:

Mix 250ml of milk and an egg white to solidify;

Step 1: Put the milk (preferably whole milk but I personally feel that the milk skin is difficult to get, so it is single-skin milk every time) in a pot and heat it, turn off the heat before boiling, and let it cool in a bowl;

Step 2: Separate the egg white from the yolk (the egg yolk can be fried in steamed bread slices) Break up the egg white, here you should pay special attention to the degree to which the egg white should be beaten into white foam This is also the first step to remove the fish;

Step 3: The egg white should be beaten for about 20 minutes, then add fresh lemon juice (that is, squeeze the juice with fresh lemon) and stir again, the amount of lemon juice, whether you can smell whether the egg white still smells fishy, and whether the steamed double skin milk still smells fishy, it is related to whether the egg white has a fishy smell;

Step 4: After the milk is cooled, mix it with egg whites, then filter the white foam inside, you can add plastic wrap and steam it in the pot After fifteen minutes, the double-skin milk can be out of the pot, and then put it in the refrigerator;

Suggestion: Control the heat when boiling milk, and don't lose control and cause the milk to boil, otherwise it will be difficult to produce double skin;

Add some white vinegar or lemon juice to the eggs.

Hong Kong-style dessert double skin milk preparation: 500ml milk, just the kind of bright milk in a carton, not too light; two to three eggs; There is a lot of sugar, depending on the taste, and it is recommended to add more sugar.

To start: Divide the milk into two to three small bowls, add sugar and stir. If there is some milk left over from the two bowls, you can save it for the cappuccino to froth the milk.

Heat a small bowl in the microwave for two minutes and let cool. Take a large bowl, peel off the egg whites, add sugar and stir. Note:

Egg whites must be beaten well. There is also a skill in peeling egg whites, knock a slit in the eggshell to let the egg whites slowly leak into the bowl. After the cooled milk, gently pick the crust and pour all the milk from the small bowl into a large bowl with egg whites.

After pouring the milk, the milk skin sinks to the bottom of the bowl, so don't break the milk skin. Stir the egg whites and milk together, beat well, and pour into a small bowl with the milk skin, and the milk skin will slowly float up. Then put the milk in a pot and steam it for 10 to 15 minutes, preferably with a layer of plastic wrap on the bowl.

The steamed milk is cooled and a layer of milk skin is formed, which is double skin milk. Double skin milk has a delicate and smooth taste, and can be eaten hot in winter, and it tastes better when left in the refrigerator for a while in summer. If you can't get enough of it, sprinkle a layer of raisins, red bean paste, sweet osmanthus, etc., on top of the double skin milk, and some people puree fruits, such as bananas to make fruit-flavored double skin milk, in short, depending on the personal taste of their own creativity.

Milk and eggs should be fresh.

Egg whites and sugar are mixed together during the production process to remove the eggy smell of the double skin milk.

Ingredients: half a mango, 250 grams of whole milk, 20 grams of whole milk powder Seasoning: 45 grams of egg white, 15 grams of white sugar.

Steps: 1. Cut half of the mango and cut it open.

2. Add an appropriate amount of whole milk powder to the whole milk powder and stir well.

3. Heat over low heat until slightly bubbling, pour into a bowl to cool.

4. Add white sugar to the egg whites, pour in the milk and stir well.

5. Pour back into the original bowl and steam for 12 minutes.

6. Add the mango.

Hello friends! What you master is the real talent and real learning.

The preparation of double skin cheese is:

1. High-fat milk + sugar slowly boil and cool;

2. Take the egg white, beat the paste, and fuse it with the milk after it has been completely cooled, and beat well;

3. Steam the small bowl in water first;

4. Put the milk and egg mixture in a small bowl, steam for 10 minutes and cool. Note: If you want to sell a good image, you must cover each small bowl to prevent water vapor from condensing and falling into the bowl and destroying the image;

5. At this time, it has condensed and can be eaten, but put it in the refrigerator to be iced, the taste is better, in addition, about every 150ml of milk, the egg white of an egg, and the ratio of a spoonful of sugar.

If you follow the above procedure, you won't have an eggy smell! Hello friends! What you master is the real talent and real learning.

The preparation of double skin cheese is:

1. High-fat milk + sugar slowly boil and cool;

2. Take the egg white, beat the paste, and fuse it with the milk after it has been completely cooled, and beat well;

3. Steam the small bowl in water first;

4. Put the milk and egg mixture in a small bowl, steam for 10 minutes and cool. Note: If you want to sell a good image, you must cover each small bowl to prevent water vapor from condensing and falling into the bowl and destroying the image;

5. At this time, it has condensed and can be eaten, but put it in the refrigerator to be iced, the taste is better, in addition, about every 150ml of milk, the egg white of an egg, and the ratio of a spoonful of sugar.

If you follow the above procedure, you won't have an eggy smell! Hello friends! What you master is the real talent and real learning.

The preparation of double skin cheese is:

1. High-fat milk + sugar slowly boil and cool;

2. Take the egg white, beat the paste, and fuse it with the milk after it has been completely cooled, and beat well;

3. Steam the small bowl in water first;

4. Put the milk and egg mixture in a small bowl, steam for 10 minutes and cool. Note: If you want to sell a good image, you must cover each small bowl to prevent water vapor from condensing and falling into the bowl and destroying the image;

5. At this time, it has condensed and can be eaten, but put it in the refrigerator to be iced, the taste is better, in addition, about every 150ml of milk, the egg white of an egg, and the ratio of a spoonful of sugar.

If you follow the above procedure, you won't have an eggy smell! Hello friends! What you master is the real talent and real learning.

The preparation of double skin cheese is:

1. High-fat milk + sugar slowly boil and cool;

2. Take the egg white, beat the paste, and fuse it with the milk after it has been completely cooled, and beat well;

3. Steam the small bowl in water first;

4. Put the milk and egg mixture in a small bowl, steam for 10 minutes and cool. Note: If you want to sell a good image, you must cover each small bowl to prevent water vapor from condensing and falling into the bowl and destroying the image;

5. At this time, it has condensed and can be eaten, but put it in the refrigerator to be iced, the taste is better, in addition, about every 150ml of milk, the egg white of an egg, and the ratio of a spoonful of sugar.

If you follow the above procedure, you won't have an eggy smell!

Teach you a little secret: add a few drops of white vinegar when steaming to remove the fishy smell, and the white vinegar can volatilize when steaming, killing two birds with one stone.

It is necessary to put vinegar, but you must pay attention to the amount, otherwise it may be ***.

Lemon juice, rum, and white vinegar are used to get rid of the smell of eggs.

Add a little lemon juice, or white vinegar, or ginger juice, and you can also add an appropriate amount of yogurt.

Two o'clock, add more chopped green onions, oil, less vinegar, and redo it, but the taste may be worse.

There is also a way to put a few drops of lemon juice in the microwave.