How to make double preserved custard should be detailed

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) First pour the milk into the pot and just boil it (it will destroy the protein after burning for a long time, and it will not be able to form milk skin), and then pour it into a large bowl, at this time you can see a layer of wrinkled milk skin on the surface of the milk. 2) Take an empty bowl and put two egg whites (the method of separating egg whites and yolks must be known to everyone, so I won't say more), two spoonfuls of sugar, stir well until the sugar is dissolved (don't beat for too long, otherwise the eggs will become bubbles) 3) After 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 slowly pour back the large bowl with the milk skin along the edge of the bowl, you can see that the milk skin will float on its own (pour it upside down, I remember to make magic).

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 more nutritious and beautiful.

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.

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.

Hong Kong-style dessert double skin milk

Preparation: 500ml milk, just the kind of bright milk in a carton, 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 three small bowls and stir with sugar. 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. Boil the milk (low heat) 2. After boiling, pour it into a bowl to cool 3. Beat the egg whites and beat 4. At this time, the milk is also cold, and the surface is knotted with the 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, and leave it at the bottom of the bowl).

6. Gently stir the egg white and the milk will be fused together, if the egg white has not been beaten in advance, then how to stir the egg white is a 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.

Finally, let's talk about the main points of production and repeat the production sequence.

Heat a bowl of milk in a milk pot, bring to a boil and pour into a small bowl to allow to cool. At this time, add egg whites (one large egg, two small eggs) and sugar to a large bowl, stirring. Allow the milk in the small bowl to cool, carefully pierce the skin and slowly pour the milk into the large bowl.

If done correctly, that crust will lie securely at the bottom of the small bowl. Okay, stir the egg whites and sugar milk in a large bowl, and then pour it back into the small bowl slowly. If done correctly, the skin at the bottom of the original bowl floats up and covers the mixture.

Put into a pot and steam. Remove from the pot at the right time, cool and new skin will be generated. It is called double skin milk.

I've only seen it on TV, and it looks delicious. Make it yourself.

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 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 Add sugar to the egg whites Beat well with a beating stick until the egg whites bubble.

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

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

8 Stir the egg white sugar and milk thoroughly, as long as the egg froth is homogeneous, the milk and egg froth liquid will dissolve together quickly.

9 Use a strainer 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 on top of the original skin.