How to make double preserved custard, how to make double preserved custard

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.

Pour the milk into the pot and boil it first (it will destroy the protein and will not be able to form the milk skin for a long time), and then pour it into a large bowl, at this time you can see a wrinkled milk skin on the surface of the milk.

Put two egg whites in an empty bowl (everyone must know how to separate egg whites and yolks), two spoonfuls of sugar, and stir until the sugar dissolves (don't beat for too long, otherwise it will become an egg bubble).

When the milk is a little 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, and you can see that the milk skin will float up on its own (pouring it back, I remember to do magic).

Finally, put the milk in the pot and steam it for about 10 minutes, and then pierce it through the middle with chopsticks, and if there is no milk flowing out, it will all condense, and you are 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.

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.