How to make homemade double skin milk? What to do with homemade double skin milk

Ingredients for double-skin milk.

300g milk 2 egg whites.

Sugar 30 g Double skin milk preparation.

Step 1<>

Step 1 Pour the milk into a small pot, heat slowly over low heat, turn off the heat when it is not boiling, then quickly pour it into two small bowls, and let it cool.

Step 2: Crack the eggs, separate the egg whites and yolks, leave only the egg whites for use, and beat evenly with a whisk.

Step 3 After the milk has cooled, you can see that a thin layer of milk skin has condensed on the surface, make a circle with a knife, and then gently pour out the milk at the bottom, leaving the milk skin on the bowl.

Step 4 Sift the beaten egg whites into the milk, add the sugar, stir well, and sift again to remove the foam.

Step 5: Pour the sifted custard back into the bowl so that the first crust floats on top and cover the bowl with a layer of plastic wrap or a small plate.

Step 6 Steam the custard in a pot over medium heat for 15 minutes, turn off the heat and simmer for 10 minutes.

Ingredients for 2 people.

250 ml of milk.

3 egg whites.

Accessories. 10 grams of powdered sugar.

Step 1: A complete list of how to make your own double skin milk.

Prepare the ingredients.

Step 2: How to make your own double skin milk**.

Select 20ml of fresh milk and send it to the steam oven to select nutrients and steam at 100 degrees for 5 minutes;

Step 3: Homemade double skin milk.

After the steamed milk is cooled, the surface of the milk will peel, use a toothpick to make a slit on the wall of the bowl, pour out the milk, and leave a little milk and milk skin at the bottom of the bowl. (formation of the first layer of milk skin);

Step 4: A simple way to make your own double skin milk.

Whisk the egg whites slightly;

Step 5: How to eat homemade double skin milk.

Mix the egg whites with the milk;

Step 6: How to make homemade double skin milk.

Add powdered sugar; Step 7

How to fry homemade double-skin milk.

Strain the mixed milk and egg mixture to remove the foam;

Step 8: How to cook homemade double skin milk.

Slowly pour the filtered custard liquid over the edge of the bowl into the bowl where the skin has just been left;

Step 9: How to stew homemade double skin milk.

Cover with plastic wrap;

Step 10: How to stir homemade double skin milk.

Then put the egg milk liquid into the steam oven and select the nutrients to steam at 100 degrees for 15 minutes, and then use hot gas to simmer in the steam oven for 3 minutes when the time is up. It's ready to eat.

Picture of the finished product of homemade double skin milk.

Space cooking tips.

If you don't have buffalo milk, you can choose pure milk of good quality. Bad milk can't do it, and it can't get skinned.

The steaming time is 15 minutes, otherwise the middle one will not become a shape.

hello！I am a well-known Cantonese traditional dessert, double skin milk. The entrance is smooth and refreshing, the taste is delicate, and the milk is full of fragrance, Shunde does not go often, but the double skin milk can still be eaten often.

Pour the milk into the pot and boil it without boiling it in a bowl, and soon the skin of the milk will form on the surface. Use chopsticks to pierce the milk skin, pour out the milk in the bowl, beat the egg white to get the egg white, pour the egg mixture into the milk and stir well. Filter with a sieve to remove foam and bubbles on the surface.

Slowly pour it back into the original bowl, and the milk skin slowly floats. Wrap plastic wrap in a steamer, steam over high heat for 10 minutes, turn off the heat and simmer for another 2-3 minutes.

Beat two eggs, pour a bottle of milk, beat evenly with a whisk, strain it, cover it with a layer of plastic wrap and steam it in a pot for 8 minutes, and sprinkle some favorite dried fruits after steaming.

How to make double skin milk? Beat the egg sugar in a bowl, stir well, add the milk, cover with plastic wrap and put it in the pan, then add the dragon fruit and mango fruit.

Teach you how to make double skin milk simple, tender and delicate.

Double skin milk is a Cantonese dessert. During the Qing Dynasty, it originated in Shunde, Guangdong, and was made of buffalo milk. Now it is all over Guangdong, Macau, Hong Kong and other places.

You can have a lot of food tutorials in the last one, and that's what I did.

Let's learn how to make delicious double skin milk!

Double skin milk is a Cantonese dessert. During the Qing Dynasty, it originated in Shunde, Guangdong, and was made of buffalo milk. Now it is all over Guangdong, Macau, Hong Kong and other places.

Double skin milk making.

1 Raw materials: milk, eggs, sugar.

It is best to use the raw milk of the kind that is completely fresh, which is rich in fat and the milk skin is easy to form. At home, you can use bright extra thick milk, and you can also make ordinary milk, but the thickness of the milk skin is different. Skim milk can not be done.

2. Bring the milk to a boil over medium heat.

3. Pour the boiled milk into a glass bowl and let it cool.

4. While the milk is cooling, take two egg whites.

5 egg whites with sugar.

Beat well with a whisk.

Beat until the egg whites are frothy.

6. After the milk is cooled, there is a layer of milk skin on the surface.

7Slowly pour the milk into the bowl of egg whites. Pour carefully, and the skin will remain securely at the bottom of the glass bowl.

8Egg white sugar and milk stir thoroughly, as long as the egg bubble is even, the milk and egg bubble liquid will quickly dissolve together.

9. Use a filter to remove a layer of foam on the surface.

10. Slowly pour the solution back into the glass bowl after removing the foam. The skin that was originally left at the bottom of the bowl will float up and cover the mixture.

11. Cover with plastic wrap and steam. About 15-20 minutes.

12. After steaming, there is a second complete layer of milk skin on top of the original milk skin.

Teach you how to make double skin milk simple, tender and delicate.

Let's learn how to make delicious double skin milk!

I think. You just use Wang Zai.

QQ sugar. Add milk.

Put it in a pot and cook.

Then QQ is saccharified.

Cool and then the milk freezes.

I think it's the easiest.

The above practice is cumbersome.

And it's not easy to do.

Actually, I'll talk to you.

Egg stew with milk is also good.

It's simple, my favorite thing to eat.

It's like the one inside the KFC tart.

It tastes good.

I eat it a lot.

<> "Method: Add sugar to the milk, heat it over low heat until it bubbles, pour it into a bowl to cool a layer of milk skin, remove the liquid skin of the milk shirt, add egg white, stir evenly, cover or steam over high heat with plastic wrap for 20 minutes.

A simple dessert, double skin milk.

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. Delicious!

Double skin milk: Ingredients preparation: 120 grams of milk, 1 egg, 40 grams of sugar.

Method:1Bring the milk and sugar to a boil over low heat, remove from heat, cool and set aside.

Experience: I chose the bright and extra-thick milk, which may be a little higher in fat content for the majority of mm, but the milk flavor is the strongest. When boiling milk, you must remember to slow down the heat and not be in a hurry. And it is important to cool it, otherwise the egg will clump immediately after being poured in.

2.Quickly stir the egg whites with chopsticks into an egg mixture.

Experience: The process of stirring the egg mixture is very sore and sweaty! But at the moment, I have to endure it. It is best to beat the egg in one direction.

3.Add the egg mixture to the already cooled milk and stir again to allow the egg mixture and milk to fully combine.

Takeaway: Remember to make it only completely integrated, otherwise it will become a piece.

4.Place the bowl in the steamer basket and heat it with water.

Experience: This step is estimated to make the double skin milk not stick to the bowl after steaming, and do it.

5.Put the milk and egg milk in a bowl and steam for about 10 minutes.

Note: When steaming, cover it with a small dish to prevent steam dripping on it and affecting the quality and taste.

Summary: The amount of milk and eggs can be adjusted proportionally, and the above amount is made in about a bowl in a small bowl. The amount of sugar does not have to be deliberate, you can add or subtract it when boiling the milk according to your preference.

After cooking, you can put it in the refrigerator and ice for a while, and the taste will be better in summer.

Double Skin Milk Ingredients:

1 bottle of fresh milk.

1 egg.

Sugar: Appropriate amount.

Production process:1Pour fresh milk into a bowl, simmer over water and cool.

2.The bowl surface condenses into a layer of milk skin, and then the milk is poured out, and the milk skin is still in the bowl.

3.When the eggs are opened, mix the egg whites with the white sugar and the poured milk.

4.Put it in a pot and simmer it in water, then pour it into a bowl with milk skin and let it cool to cool.

5.The surface of the milk has condensed into a new crust and is ready to eat.

1. Boil the milk (low heat).

2. Bring to a boil and pour into a bowl to cool.

3. Beat the egg whites and beat them.

4. At this time, the milk is also cold, and the surface is covered with milk skin.

5. Lift the corner of the milk skin, pour the milk back into the pot and add sugar to beat evenly (note, don't break the milk skin, leave it at the bottom of the bowl).

6. Gently stir the egg whites and the milk will be fused together, if the egg whites have not been beaten beforehand, then how to stir the egg whites are piece-by-piece, uneven (after mixing, pour the mixture into the bowl with the milk skin at the bottom just now, you must be careful, do not break the milk skin).

7. Cover with plastic wrap and steam.

Delicious and simple mango double skin milk recipe.

Homemade sweet and tender double skin milk is the kind that bursts into the dessert shop.

Double skin milk is a Cantonese dessert. During the Qing Dynasty, it originated in Shunde, Guangdong, and was made of buffalo milk. Now it is all over Guangdong, Macau, Hong Kong and other places.

Let's learn how to make delicious double skin milk!

Ingredients: Ingredients: 1 bag of whole milk (485 grams), 3 egg whites, 1 2 teaspoons of vanilla powder (3ml), 2 tablespoons of sugar (30 grams), 3 tablespoons of honey red beans (45 grams).

Method: 1. Pour the milk into the pot and heat, do not boil; 2. Pour the heated milk into a small bowl and place it at room temperature to form a milk skin; 3. Protein separation, break up with chopsticks, try to break up; 4. Pour the cold milk back into the pot in a small bowl, slowly and carefully pour it back, and leave the formed milk skin in the bowl: 5. Add sugar and vanilla powder to the milk and stir well; 6. Add the egg greens to the milk and stir well; 7. Slowly extend the stirred milk mixture to the edge of the bowl and pour it back into the bowl through the sieve, and the first layer of milk skin that has just formed at the bottom of the bowl floats to the top; 8. Cover with plastic wrap, steam in a pot with cold water, medium heat, steam for 20 minutes after the water boils, turn off the heat after minutes, do not open the lid, and let it simmer for 5 minutes; 10. Take it out and sprinkle it with honey red beans, which can be eaten hot, or put in the refrigerator before eating.

Teach you how to make double skin milk simple, tender and delicate.

Homemade sweet and tender double skin milk is the kind that bursts into the dessert shop.