How to make double skin milk, how to make double skin milk

Here's how to make homemade double skin milk:Step 1: Put the milk into a bowl.

Step 2: Cover with plastic wrap and steam for 10 minutes.

Step 3: When steaming the milk, separate the egg whites and yolks.

Step 4: Beat the egg whites with a spoonful of sugar.

Step 5: Stir well.

Step 6: Leave the milk out of the pan and let it cool slightly, and there is already a thin layer of milk skin on top.

Step 7: Use a knife or spoon to gently make a small instigation on the edge of the milk.

Step 8: While lifting the milk skin, slowly pour out the milk under the milk skin (don't pour it all out, leave a little at the bottom of the bowl, the milk skin is floating), and mix the milk evenly with the egg whites prepared earlier. It's better to filter it.

Step 9: Pour the liquid from the previous step back into the milk bowl from the small sip, under the milk skin.

Step 10: Cover with plastic wrap and steam in a steamer for 10 minutes.

Step 11: Cover with plastic wrap and steam in a steamer for 10 minutes.

Step 12: Take it out and garnish it with wolfberries, you can also put red beans, blueberries, and raisins.

Ingredients: 2 bowls of fresh milk, 3 eggs;

Seasoning: white sand sugar;

Method: 1. First boil the milk and pour it into a bowl to cool;

2. Use this time to prepare egg whites, fully break up the egg whites, and the egg whites should be loose enough, if they are not broken up and mixed with milk, they will be lumped, and the finished product will not be slippery enough;

3. The milk is slightly cold, and you can do the next step when you see a layer of milk skin. Carefully lift the corner of the milk skin, pour the milk back into the pot, and the first layer of skin will be left at the bottom of the bowl;

4. Add sugar to milk, about 3 tablespoons;

5. Stir the milk to melt the sugar, then add the egg white;

6. Mix the egg whites with milk thoroughly, then carefully pour into a bowl without messing up the first layer of skin;

7. Put it in a pot to steam, remember to add multiple dishes or use plastic wrap on the bowl to avoid water dripping in;

8. Steam for 15 minutes, and the second layer of skin is faintly visible.

Precautions: Use low heat to boil milk, otherwise the milk will be easy to extinguish after boiling.

Ingredients. 200 grams of pure milk and 1 egg.

Accessories. Appropriate amount of white sugar and appropriate amount of blueberry jam.

Steps to make double skin milk.

1.Pour the plain milk into a bowl with a wide mouth.

2.Put the water in a steamer with boiling water, steam for 5 minutes, and then turn off the heat.

3.After 5 minutes of resting, a thick crust will form on top of the milk.

4.Carefully pour the milk from the edge of the bowl into the other bowl, leaving a little milk at the bottom of the bowl to prevent the milk skin from sticking to the bottom of the bowl. Take an egg.

5.Knock open, pour the egg whites into a bowl, add a little white sugar, and beat the egg whites with chopsticks.

6.Pour the beaten egg whites into the milk from step 4 and stir well in one direction.

7.Sift the milk egg white liquid from step 6 with a strainer.

8.Slowly pour the custard into the bowl along the edge of the bowl, until the milk skin is completely floating, seal with plastic wrap, and put it in the steamer.

9.Turn on medium-high heat, steam the water for 12 minutes, turn off the heat, and simmer for 5 minutes to open the lid.

When the temperature is not hot, pour in an appropriate amount of blueberry jam and serve.

Tips: Three tips for making double skin milk:

One. Be sure to choose to use whole milk to make double skin milk, otherwise you will not be able to produce a thick milk skin.

Two. In order to smoothly develop the first layer of milk, you can pour the milk into a bowl and put it in a steamer to steam for 5 minutes, which will make it easier to form milk skins than to cook until it is boiled.

Three. When pouring milk into the bowl after it has been formed, it is important to leave some milk at the bottom of the bowl, otherwise the milk skin will stick to the bottom of the bowl and will not be able to float.

Reference**.

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.

Go and buy a bag of double-skin milk powder, which has a proportion on it, as for what brand is better. I forgot to remember that there is a brand of sunflowers, if you want to add red beans, red beans are pressed with high pressure, pressed to be able to cover according to personal taste, put some sugar and stir down, red beans are also sold in a bag of made.

Good morning, dear, it's an honor to answer for you. Double skin milk is a traditional Chinese dessert that is relatively simple to make. The following are common ways to make double skin milk:

Ingredients: Milk: 500 ml and brown or white sugar

Appropriate amount of eggs: 2 steps: 1. Pour the milk into the pot, heat it over low heat to about 70, and turn off the heat.

2. Wait for the milk temperature to drop to about 40, add an appropriate amount of brown sugar or white sugar, and stir well. 3. Beat in the eggs and stir gently. 4. Pour the mixture into a bowl, put it in the steamer, and steam it over high heat for 15-20 minutes (the specific time depends on the size of the steamer and bowl).

5. Turn off the heat and take out the bowl, let it cool and put it in the refrigerator for 3-4 hours until a thick layer of skin forms on the surface. 6. Scrape the thick skin out of the bowl, leaving the bottom layer of milk in the land chain, which is double skin milk. Precautions for early shed grandchildren:

1. Pay attention to temperature control during the production process, not too high or too low. 2. Stir gently when adding eggs to avoid egg flowers. 3. In the process of steaming, it is necessary to pay attention to the water in the pot not too much or too little, so as not to affect the taste of the finished product.

Double Skin Milk is a delicate and moderately sweet dessert that goes well as an afternoon snack or afternoon tea. I hope mine can help you