How to remove astringency from double skin milk? Double skin milk to get rid of the smell of the tri

In fact, you can add some vanilla powder or orange juice to remove the fish, but you can't do a few drops of white vinegar and salad oil, and add about 1g of salt. These materials can be fishy. None of these ingredients will make the taste more astringent.

500ml of milk, just the kind of bright milk in cartons, 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.

1. Add a little vanilla seeds, which can not only remove the fishy smell of egg whites, but also add flavor. If you don't have vanilla seeds, you can also add a bay leaf or a drop or two of vanilla extract, and other edible flavors can also be used, but remember not to add too much, one or two drops will do.

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. Adding a few drops of red wine can also remove the eggy smell of egg white, which has the advantage of removing the eggy smell without affecting the taste. If you don't have red wine, you can also substitute a little rice wine.

Tender double skin milk for 12+ babies.

Follow these steps to make it smooth and tender.

Ingredients: a large bowl of Mengniu milk (about 400ml), two egg whites, two spoons of white sugar (or no sugar to put condensed milk, this will be more fragrant and pure).

Method 1) Pour the milk into a pot and bring to a boil, then pour it into a large bowl, and you can see a wrinkled crust on the surface of the milk. ­

2) Put 2 egg whites and 2 tablespoons of sugar in an empty bowl and stir until the sugar is dissolved.

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 a pot and steam it for about 10 minutes, then use chopsticks to pierce it through the middle, and if there is no milk flowing out, it can be all condensed.

Double skin milk method:

Example: Ingredients: Double skin milk 250g|Egg white: 2 pcs.

Excipients: 20g of powdered sugar

Steps: Pour the milk into the milk pot.

Add sugar and mix well, don't boil, just heat it.

Pour the heated milk into a bowl until cool.

Separate the yolks from the whites of the eggs.

Break up the egg whites and make vesicles.

The skin of the milk that was cooled just now already has a layer of milk skin, and it is picked with a skewer.

Slowly pour in the egg white solution and mix well.

At this point, there was a milk skin left at the bottom of the bowl.

Mix the milk and egg mixture in step 7 and filter it twice, pour it into the bowl with the milk skin just now, and then put a layer of plastic wrap on the bread.

Send it to the steamer, cover it on high heat first, then change to medium heat and steam for 15 minutes, simmer the steamed double-skin milk in the pot for a few minutes, and then you can eat, it is very tender and delicious!

Tender double skin milk for 12+ babies.

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.

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

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.

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.

Beat an egg, leaving only the egg white, beat up, pour in a box (250 ml) of bright extra thick milk, if you like sweet, add some sugar, stir evenly and steam in boiling water for 10 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.

The practice of smooth and moist double skin milk (good milk is the key) Ingredients:

1.Whole milk 170ml. Note:

It must be whole milk, and carton milk in various Tetra Brik packs will do. Those so-called glass bottles of fresh milk are not recommended, because they are mixed with water, and those who do not believe can try to make two kinds of milk by themselves, and the effect is high. ）

2.One egg white.

3.a tablespoon of sugar.

4.One ordinary rice bowl and one large bowl for beating eggs.

Method:1Pour the milk into a small pot and steam until it is almost boiling, about 4-5 minutes.

2.Pour the milk into a small bowl and set aside to allow it to slowly curdle on its own. (That's why it's important to use whole milk.) ）

3.Combine the egg whites and sugar in a large bowl and stir well.

4.After the milk has cooled, that is, the milk skin has been relatively firm, use a toothpick to gently lift a small opening on the side of the milk skin, let the milk slowly pour out of the small mouth, and pour it into a large bowl. (Key point 1, keep the milk skin as intact as possible.) ）

5.Stir the milk and egg sugar mixture well and slowly pour it back into the rice bowl. (The key point of success or failure is 2, you must pour it slowly, so that the milk skin that was originally left in the bowl floats.)

Finally, cover the bowl with a layer of plastic wrap. (Key point 3, if there are bubbles on the surface of the mixture, it is necessary to get rid of it, the bubbles will affect the quality of the steamed double skin milk).

6.Put the mixture in a steamer with boiling water and steam for 10 minutes, stop the heat and let it simmer for another 5 minutes before taking it out. (The key point of success or failure is 4, this step of stuffiness cannot be saved, otherwise the skin knot is not good, and the taste is not smooth enough.) ）