How to make double skin milk for more details

Ingredients: a large bowl of Mengniu milk (about 400ml), two egg whites, two spoons of white sugar (or condensed milk without sugar, which will be more fragrant and pure).

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.

The first layer of milk skin is sweet, the second layer is smooth, and the match is seamless, so it is called "double skin milk", and you can eat hot and cold food, and the same delicious is invincible. If you like it, you can also add lotus seeds and red beans to steam together, which is nutritious and a good beauty product.

Tips:1To use whole milk, the higher the fat content, the better; 2.Let the milk boil for a while to allow time for the milk skin to fully curd; 3.It should be simmered slowly, and the milk should be turned off as soon as it is all curd, and the taste will not be good when it is old.

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.

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

Summary. Hello, glad to answer for you, based on your question, my reply is that the detailed steps of double skin milk making are as follows.

1. Pour the milk into the milk pot and boil it over low heat but not boil, otherwise the milk skin will be broken if it is formed too early.

2. Pour it into the bowl while it is hot, and after cooling, a layer of wrinkled milk skin will form on the surface of the fresh milk, which is the first layer of double milk.

3. After the milk is cooled, pierce the milk skin with chopsticks, slowly pour out the milk in the bowl, leave a little milk to prevent the milk skin from sticking to the bottom, and use chopsticks to beat the egg white and add sugar. Stir the milk to combine.

Methods and steps for making double skin milk.

Hello, I am happy to answer for you, according to your question, my reply is that the detailed steps of making double skin milk are as follows: 1. First pour the milk into the milk pot and boil it over low heat but not boil, otherwise the milk skin will be broken if it is formed too early. 2. Pour it into the bowl while it is hot, and after cooling, a layer of wrinkled milk skin will form on the surface of the fresh milk, which is the first layer of double milk. 3. After the milk is cooled, pierce the milk skin with chopsticks, slowly pour out the milk in the bowl, leave a little milk to prevent the milk skin from sticking to the bottom, and use chopsticks to beat the egg white and add sugar.

Stir the milk to combine.

4. Slowly pour the stirred milk egg liquid back into the bowl with milk skin along the edge of the bowl, and you can see the milk skin slowly floating. 5. Seal the bowl with plastic wrap, put it in a pot and steam it over medium heat for 10 minutes until it condenses, then turn off the heat.

Hello Thank you for your patience: prepare the ingredients, 400 ml of milk, two egg whites, two spoonfuls of sugar. Put the whole milk in a bowl, cover with plastic wrap and steam in a steamer for about 10 minutes.

Separate the egg whites from the egg whites, stir the egg whites well, take out the milk, let it cool to form a layer of milk skin, and use a spoon to draw about 10 cm along the edge of the bowl. Pour out the bottom of the milk bowl and leave a little bottom, don't finish pouring, add the egg white and sugar to the milk, the egg white and milk mixed liquid needs to be sifted through the vertical Wu family, remove the part of the egg white that has not been whipped, slowly pour the egg white and egg yolk mixed liquid from the gap into the bowl, and then seal the residual plastic wrap again, serve the steamer and steam for 10 minutes without lifting the lid, continue to simmer for 5 minutes and then take it out.

Here's how to make double skin milk:

Ingredients: 300 grams of fresh milk.

Excipients: one egg white, 15 grams of sugar, a little honey red beans.

Method: 1. First boil a pot of water in the steamer, pour the milk into a small bowl, cover the plastic wrap and heat it to a slight boil (you can't let the water run into the milk, it is easy to dilute), take out the small bowl and let it cool for later use.

2. Let the milk cool completely (to cool naturally, you can't rely on the fresh-keeping refrigerator), naturally form a layer of milk skin on the surface, and then stir the egg whites and white sugar evenly (as long as the egg whites are stirred evenly in this step, you don't need to beat hard).

3. Then use chopsticks to open the corner of the milk skin (not too big, a little smaller), slowly pour the milk into the egg white bowl, and leave a small amount of milk and milk skin at the bottom of the small bowl.

4. Stir the milk egg white liquid well, then slowly pour it back into a small bowl, and pick it with chopsticks to float the milk skin left at the bottom of the bowl.

5. Then cover the plastic wrap of the small bowl, put the water into the high heat and steam for ten minutes, and then continue to simmer for three minutes, take out and cool completely, and then form a second layer of film, at this time the double skin milk is completed (it is best to put it in the refrigerator for two hours, at this time the taste will be better).

6. Shake the bowl with a good double skin milk, and it will not fall off when you put raisins, honey red beans and other ingredients.

Summary. Materials.

Milk 400 grams.

100 grams of Ofo protein solution (or egg whites isolated).

30 grams of sugar.

Whipping cream 100 grams.

Steps. 1. Add sugar to the protein solution and stir until the sugar melts.

2. Add milk and whipping cream to the pan and stir well.

3. Turn off the heat until small bubbles start to bubble on the edge of the pot.

4. Pour it into 3 bowls and let it stand in a ventilated place for 10 minutes to let it form a milk skin.

5. After the milk skin is knotted, carefully pour the liquid into the egg white basin, be careful not to break the milk skin when pouring, you can use chopsticks to carry it a little bit, so that it has been in the middle of the bottom of the bowl, otherwise you may finish pouring the milk skin will stay on the edge of the bowl.

6. After stirring well, filter the air bubbles on the surface and filter them into each bowl.

7. Wrap it with high-temperature resistant plastic wrap, steam it over medium-low heat for 25 minutes, don't let it be too hot or it won't be delicate, turn off the heat and simmer for a few minutes.

8. When you eat it, you can eat it directly, the sweetness is moderate, and you can add some honey to eat it if you love sweetness.

Tips: Be sure to eat it cold, it will be more delicious. If you want to be delicate, you can sieve it several times and do not steam it over high heat.

Methods and steps for making double skin milk.

Please wait a minute, right away.

Ingredients: 400 grams of milk (or isolate egg whites by yourself) 100 grams of sugar, 30 grams of whipping cream, 100 grams of recipe Step 1, add sugar to the egg white solution and stir until the sugar melts and set aside2, add milk and whipping cream to the pot and stir well3, heat until the edge of the pot begins to bubble and turn off the heat 4, pour it into 3 bowls and let it stand in a ventilated place for 10 minutes, let it form a milk skin 5, and then carefully pour the liquid into the egg white basin, be careful not to break the milk skin when pouring, You can use chopsticks to carry a little bit, so that it has been in the middle of the bottom of the bowl, otherwise you may finish pouring the milk skin will stay on the edge of the bowl and not go 6, stir evenly and read the Qianqi, filter the bubbles on the surface, filter into each bowl 7, wrap the high-temperature resistant plastic wrap, steam for 25 minutes on medium and low heat, don't be too hot or not delicate, simmer for a few minutes after turning off the fire 8, you can eat it directly when you eat, the sweetness is moderate, you can add some honey to eat it together Tips must be cold to eat, more delicious. If you want to be delicate, you can sieve it several times and do not steam it over high heat.

The method and steps of making double skin milk are as follows:Ingredients: 250 ml milk; 3 egg whites.

Excipients: 10 grams of powdered sugar.

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

2.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).

3.Whip the egg whites slightly and mix the egg whites with the milk.

4.Add powdered sugar.

5.Strain the mixture of milk and egg mixture to remove the foam.

6.Slowly pour the strained custard over the edge of the bowl into the bowl where the skin has just been left.

7.Cover with plastic wrap, then put the egg milk liquid into the steam oven and steam it at 100 degrees for 15 minutes, and then use the hot gas to simmer in the steam oven for 3 minutes when the time is up. It's ready to eat.

Summary. Hello, I have found it for you. Double skin milk production method and steps:

1.Pour the milk into the pot, heat it over low heat, turn off the heat with small bubbles, pour it into a bowl, skim off the foam, and let it cool; 2.In another bowl, beat the egg whites, drop two drops of white vinegar or lemon juice, add sugar, and stir well; 3.

Cover the film on the surface with chopsticks, pour the milk into the bowl, and leave a little at the bottom of the bowl; 4.Skim off the foam and filter it again, cover with plastic wrap; 5.Add water to the pot, add milk, first boil over high heat, then turn to medium-low heat and simmer for 20 minutes, remove from the pot and let it cool.

Hello, I have found it for you. Double skin milk production method and steps: 1

Pour the milk into the pot, heat it over low heat, turn off the heat with small bubbles, pour it into a bowl, skim off the foam, and let it cool; 2.In another bowl, beat the egg whites, drop two drops of white vinegar or lemon juice, add sugar, and stir well; 3.Cover the film on the surface with chopsticks, pour the milk into the bowl, and leave a little at the bottom of the bowl; 4.

Skim off the foam and filter it again, cover with plastic wrap; 5.Add water to the pot, add milk, first boil over high heat, then turn to medium-low heat and simmer for 20 minutes, remove from the pot and let it cool.

There is no specific dosage.

Wait a minute. Dear, 200ml of milk is the amount of a bowl of double-skin milk, served with an egg white.

Thank you for your hard work<>

You're welcome, I hope it helps<>

Ingredients: 200ml whole milk, 2 teaspoons of condensed milk, 2 eggs.

Method 1: Pour the milk into the pot and boil it, pour it into the bowl before boiling, and wait for the milk skin to form on the surface of the milk.

2. Take the egg whites from the eggs, add the condensed milk and stir well.

3. Pierce the milk skin with chopsticks, pour the milk in the bowl into the egg wash and stir well, leaving a little milk to prevent the milk skin from sticking to the bottom.

4. Slowly pour the side of the stirred milk bowl back into the original bowl, and the milk skin will slowly float.

5. Cover and steam for about 10 minutes.

A large bowl of Mengniu milk (about 400ml) with two egg whites and two spoons of white sugar.

1) Pour the milk into the pot and bring it to a boil, then pour it into a large bowl, and then 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 (don't beat for too long, otherwise the eggs will become bubbles).

3) When the milk is slightly cool, use chopsticks to puncture the milk skin, then slowly pour the milk into a large bowl with egg whites, stir well, and then pour slowly along the edge of the bowl 4) Finally, put the milk into the pot and steam it for about 10 minutes, and use chopsticks to pierce it through the middle, no milk flows out, indicating that it is all condensed, and it is done.

If you leave a large bowl with the milk skin, you can see that the milk skin will float on its own.

ps:1.To use whole milk, the higher the fat content, the better; 2.Let the milk boil for a while to allow time for the milk skin to fully curd; 3.It should be simmered slowly, and the milk should be turned off as soon as it is all curd, and the taste will not be good when it is old.

1.Choose a packet of whole milk (250ml), boil it (no need to roll, just have bubbles out of the pot), cool, you will find a thin layer of skin on the surface;

2.Make a cut at the edge of the skin and pour out the milk, but don't pour out the skin;

3.Add an egg white to the poured milk and add a little sugar, and beat the eggs in one direction (clockwise or counterclockwise);

4.Mix well and pour along the rim of the bowl into the original bowl where the milk was boiled, and then cook again. OKPS: Under normal circumstances, step 4 boils for 10 to 15 minutes.