Double preserved egg milk method 5, double preserved egg milk method

When the egg liquid is ready, use a sieve to filter out the foam, so that the steamed double-preserved egg milk is smoother. The steaming time should not be too long, as the taste will not be delicate if the time is too long. Here's how:

Ingredients: 200g of whole milk, 2 egg whites, 20-30g of sugar

Production steps: 1. Beat the egg whites twice, pay attention to the beating, not the beating, if the egg is very small, you can add another egg white, otherwise it may be difficult to coagulate.

2. Add 200g of milk and 25g of sugar to mix evenly, and adjust the sweetness according to your preference.

3. Mix egg whites with milk and filter the egg milk to remove the unbeaten egg whites.

4. Put it into a glass bottle or bowl, cover the bowl with plastic wrap to prevent water vapor from entering, and let it stand for a while to remove air bubbles.

5. After the water is boiled, put it in a bottle and steam it over low heat for 10 minutes, simmer for five minutes, and increase the steaming time appropriately if it is a bowl. If it is solidified, it is cooked.

6. The double-skin milk is ready, it is more delicious when refrigerated, and you can also add mango, honey beans and so on top.

Ingredients: a large bowl of Mengniu milk (about 400ml, even more greedy, you can come in proportion), 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 cold, 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 (pouring it back and forth, remembering the magic trick).

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.

Just ask in the store and find out.

No, egg whites are required to make double skin milk, and the specific methods are as follows:

Ingredients: 400 grams of pure milk Accessories: 2 eggs, 20 grams of sugar.

Steps: 1. Prepare the ingredients.

2. Pour the milk into the pot and heat it over low heat until there are small bubbles around the pot, turn off the heat immediately, and do not boil.

3. Pour it into the prepared bowl quickly, otherwise the temperature will drop and the milk skin will stick to the bottom of the pot. When set aside to cool to a warm temperature, the top layer of the milk has a crust.

4. Then use a toothpick to draw a hole of about 1 cm on the edge of the milk skin, pour out the milk from the hole just drawn on the side of the milk skin, pour it into another container, and leave a little milk at the bottom of the bowl.

5. Isolate egg yolk protein.

6. Add sugar to the egg whites and stir to melt, do not stir excessively.

7. Pour the milk into the egg whites and stir well.

8. Then sieve the milk protein liquid. 、

9. Find the place where you just scratched the milk skin, and slowly pour the egg white milk liquid into the milk skin bowl.

10. Steam for 12 15 minutes.

11. a finished product.

1.The principle of making double preserved custard.

Double Preserved Custard is a traditional Chinese delicacy that is very simple to make, requiring only soy milk, alum, double preserved eggs and sugar. First of all, you need to heat the soy milk to a boiling state, then add the alum to the withered water, wait for it to solidify, stir well, and then add the chopped double-preserved egg and an appropriate amount of sugar. The principle of making double preserved egg milk is that the soy protein in soy milk is coagulated and separated to obtain two layers of skin to form double skin, and then flavored by adding double preserved eggs and sugar to finally make delicious double skin egg milk.

2.The choice of ingredients for making double preserved custard.

The raw materials of double preserved eggs and milk mainly include soy milk, alum, double preserved eggs and sugar. When choosing ingredients, it is necessary to pay attention to the fact that it is best to use fresh soy milk without additives, and you can choose plain or sweet according to your personal taste. Alum needs to choose products that are easy to dissolve, so that the double skin can be accurately obtained.

The purchase of double preserved eggs and sugar can be selected according to your needs, and ordinary eggs can be used instead of double preserved eggs.

3.Precautions for making double preserved custard.

There are a few things to keep in mind when making double preserved custard. First of all, the soy milk needs to be heated to a boiling state before adding alum, otherwise it is impossible to accurately obtain two layers of skin. Secondly, during the stirring process, it is necessary to stir gently and continuously so that the whole soybean milk is heated evenly.

At the same time, it is necessary to pay attention to the addition of double preserved eggs and sugar, and the amount of addition can be appropriately controlled according to personal taste.

4.The nutritional value of double-skin egg milk.

Soybean milk is rich in plant protein and soy isoflavones, which have the effects of regulating endocrine, lowering blood lipids and lowering blood pressure. Double preserved eggs are also rich in high-quality protein, calcium, phosphorus and other nutrients. The amount of sugar can be controlled according to demand, and eating it in moderation can help provide energy.

5.How to eat and match double preserved egg milk.

Double preserved custard can be eaten in breakfast, lunch and dinner, and is suitable for waking up in the morning, after walking, afternoon tea and other times. It can be drunk directly or served with millet porridge, oatmeal and other ingredients. In addition, spices such as osmanthus can be added to the double preserved egg milk to increase the taste and aroma.

6.How to preserve double preserved custards.

Double preserved custard is an easy-to-preserve delicacy that can be stored in a clean glass bottle, sealed with plastic wrap, and refrigerated. It can usually be stored for 2-3 days without significant changes in taste. It should be noted that double preserved egg milk needs to be sealed to avoid odor or contamination.

7.Variants and expansions of double preserved custard.

Double Preserved Custard is a traditional Chinese delicacy that also comes with some variations and expansions. For example, adding a small amount of cornstarch to make double skin custard can make the double skin more delicate. There are also tofu flowers and syrup tofu made with soy milk and syrup, which are delicious and nutritious.

8.Epilogue.

Double preserved custard is an easy-to-learn delicacy that is not only nutritious and delicate, but also has few details that need to be paid attention to during the production process, making it worth trying. While enjoying the double preserved custard, you can also try some variations and extensions to create a more delicious taste.

Ingredients: 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.

1. Bring milk to a boil over medium heat;

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

3. Take two egg whites while waiting for the milk to cool;

4. Add sugar to the egg white, beat it evenly with a beating stick until the egg white bubbles;

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

6. Slowly pour the milk into the bowl of egg whites, pour carefully, and finally the milk skin will remain firmly at the bottom of the glass bowl;

7. Stir the egg white sugar and milk thoroughly, the egg bubbles will be even, and the milk and egg bubbles will quickly dissolve together;

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

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

10. Cover with plastic wrap and steam, about 15 to 20 minutes;

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

1.How to make double skin milk: Preparation: 300ml of whole milk, 2 egg whites, 3 tablespoons coconut milk, 1 tablespoon caster sugar.

2.Pour the whole milk into a small steel pot and simmer over low heat.

3.Cook the milk slowly for about 12 minutes, let the crust on the surface, let cool and set aside.

4.Beat the egg whites into a small bowl, add the cool fresh milk to the egg whites, do not pour the milk skin into the egg whites, and leave a little fresh milk at the bottom of the pot so that the milk skin can be picked out lightly.

5.Coconut milk and caster sugar are added to the egg whites in order.

6.Mix the egg white, coconut milk and caster sugar until the color is uniform.

7.Strain to remove clumps of protein and pour into a small bowl.

8.Gently pick up the remaining crust and place it in a small bowl.

9.Use chopsticks to spread out the milk skin, cover it with plastic wrap and put it in a steamer and steam it over low heat for about 12 minutes until it is completely set.

10.The best way to taste double skin milk: cold and warm.

Double skin milk production steps:

1. Prepare raw materials: milk, eggs, sugar;

2. Bring the milk to a boil with a medium wax chain, pour the boiled milk into a glass bowl and let it cool;

3. When the milk is cooled, take two egg whites, add sugar and beat them evenly with an egg stick, and beat until the egg whites bubble;

4. After the milk is cooled, a layer of milk skin is formed on the surface, and the milk is slowly poured into the egg white;

5. Stir the egg white sugar and milk thoroughly, and dissolve the milk and egg bubble liquid together;

6. Use a filter to remove a layer of foam on the surface, and slowly pour the solution after removing the foam ridge back into the glass bowl;

Sakura 7, the milk skin that was originally left at the bottom of the bowl floats, covers the mixture, and is covered with plastic wrap and steamed;

8. Steaming for about 15 to 20 minutes, after steaming, the surface forms a second complete layer of milk skin on the original milk skin, and the production is completed.

Ingredients: 2 eggs, 200 ml milk.

Excipients: 15 grams of sugar.

Preparation of milk double egg skin:

1. The materials are prepared, the eggs are not large, if the eggs are relatively large, you can add a little more milk.

2. Pour the sugar into the milk and heat it until it is warm, stirring until the sugar dissolves.

3. Beat the eggs.

4. Pour the egg mixture into the milk pot and beat evenly.

5. Find a suitable container with good heat conduction, pour in the milk and egg liquid, and filter it twice with a sieve.

6. Cover the surface of the bowl with plastic wrap and prick a few small holes on the surface with a toothpick.

7. Put cold water in the pot, put the bowl in the steamer, cover the lid, and steam on high heat for 15 minutes.

8. It's ready to eat.

Ingredients: 2 egg whites, 230 grams of whole milk, 30 grams of sugar, a little fresh orange;

Method: 1. Pour the milk into a pot and cook over medium heat, do not boil, pour it into several containers;

2. After drying the stool for a banquet, it was found that there was a thick layer of milk skin on the surface, which was pierced at the edge with a fork;

3. Slowly pour back another large vessel, leave a little milk at the bottom, date or let the milk skin slowly flow back to the bottom along the milk in the opposite direction;

4. Leave a layer of milk skin at the bottom, prepare two egg whites, add sugar, and beat clockwise quickly;

5. Sieve and mix with milk, stir evenly;

6. Slowly pour back into the container with milk skin, wrap it in plastic wrap, simmer for 10 minutes on medium heat, turn off the heat and simmer for 5 minutes;

7. Tear off the plastic wrap.

You can't make double skin milk without egg whites.