Is it good to make your own double skin milk with white vinegar?

A little white vinegar is particularly delicious, and you can safely add some chili peppers and stir it in it, it will be even more delicious.

It's not delicious, the double skin milk is sweet, the white vinegar is sour, and the taste will be weird, if you want to try it yourself, you can add a little to taste the taste, and you can add it if you think it's delicious.

Make your own double-skin milk and put white vinegar, which is decided according to your own taste, and whether it is delicious or not is also judged according to your own taste.

I don't think the taste of white vinegar is delicious when I put red vinegar, and the taste of red vinegar is a little sour, and the taste of red vinegar is that homely taste.

If you put double skin milk, it won't taste good with vinegar. If you want to put it yourself, it's enough to throw it away.

Double skin milk should be sweet, no need to put vinegar, sour and sour is not delicious.

You can use lemon juice instead, when making double skin milk, the main effect of adding lemon to it is to remove the fishy smell, because the egg white will have a certain fishy smell if it is not processed well, if there is no lemon at home, then you can use white vinegar, because white vinegar also has a certain effect of removing the fishy smell.

It's good to put it appropriately to increase the taste.

Is it delicious to make your own double skin milk and put white wings? Depending on your own taste, if you eat something sour at dinner, you can definitely put it in and it will be delicious.

You can't put white vinegar in the double-skin milk you make, it will be very untasty and a waste of ingredients.

It is not delicious to make your own double-skin milk and put white vinegar, because white vinegar and milk do not belong to the same nature of food.

Is it delicious to make your own double-skin milk with white vinegar?

Make your own double-skin milk and put white vinegar, it doesn't feel so delicious.

The protein in milk is an amphoteric compound, -NH2 is alkaline and reacts with acid, and -COOH is acidic and reacts with alkali. Protein can react with vinegar, and it will also denature and agglomerate to produce precipitation.

The addition of cooking wine can neutralize the sourness of the vinegar. You can add some cooking wine according to the amount of more vinegar (that is, if you feel how much vinegar you have added, add the same amount of cooking wine to neutralize), which can also reduce the taste of vinegar, which solves the problem of excessive sourness caused by putting more vinegar. It is still more suitable for meat dishes, but if you put too much vinegar in the milk, adding cooking wine to neutralize it will still reduce the taste, so it is not recommended.

Add sugar and neutralize. Add some sugar, it is a good choice, sweet and sour taste is more acceptable, sugar is also a must-have seasoning, adding sugar can relieve the sour taste of vinegar, for people who love sweetness, they will also feel that it makes the dish more delicious. Add sugar and boil, you can save a lot of trouble.

Add baking soda to neutralize it, the alkalinity of baking soda can also neutralize the sourness in the vinegar, although this method can be remedied, but it will change the taste of double skin milk, it is still recommended not to use.

Finally, it can be diluted directly with water, but the disadvantage is that the taste may be reduced.

Double skin milk is mainly made of buffalo milk, egg white and sugar, etc., which is like a paste, the color is white, the texture is delicate and tender, the taste is sweet and fragrant, and it can be eaten hot or cold, moisturizing the lungs and nourishing the skin, which is wonderful. 。In China, only five provinces, including Guangdong, Jiangxi, and Guangxi, have buffaloes.

Since ancient times, buffalo milk has been known as "the king of milk and the treasure of milk". It is nutritionally comprehensive, rich in protein, fat, iron, zinc, calcium, vitamins, and trace elements and other nutrients required by the human body.

It will bubble when stirred.

Don't put it! Because the double skin milk is already very sweet!

Don't, you can't stir it after you put it, the sugar won't melt.

You can put it or not, it depends on your personal taste.

Put a little bit. Mostly personal taste.

Put a little bit of deliciousness, just a moderate amount.

After the double skin milk is ready, raisins, peanuts, fruits and other foods are generally placed!

If you want to, you can put it on the double skin milk according to the color of the nut food!

It can not only play a decorative effect, but also increase the characteristics and flavor of double skin milk!

Here are 2 examples:

Cherry double skin milk.

Honey Pea Double Skin Milk.

The practice of double skin milk.

1Put the whole milk in a bowl, cover the bowl with a layer of plastic wrap, put it in a steamer, and steam for about ten minutes.

2. Separate the egg whites from the egg whites, stir the egg whites evenly, and don't beat for a long time or you will beat them.

3. Take out the steamed milk from the steamer and let it cool, after cooling, a layer of milk skin will form on it, and use a sharp knife to cut about 10 cm along the edge of the bowl.

4. Pour out most of the milk, leave some bottom at the bottom of the bowl and do not pour it clean, otherwise the milk skin will easily stick to the bowl and will not float up later.

5Add the whipped egg whites and sugar to the milk.

6. Sift the egg white milk and sift out the unbeaten part of the egg white. If there are bubbles and milk foam in the custard, skim it off with a spoon.

7Slowly pour the egg white milk into the bowl along the gap in the milk skin you just cut, and let the milk skin float on it.

8. Apply plastic wrap again and steam in a pot, steam over medium heat for 10 minutes, turn off the heat, do not lift the lid and simmer for 5 minutes before taking it out. Its shape is like paste, the color is white, the taste is delicate and tender, such as silk, it melts in the mouth, the taste is fragrant but not heavy, sweet but not greasy.

Tip 1How many egg whites are used to make double-skin milk, but what about the remaining egg yolks? I used them to make crispy rum yolk cookies.

2.Milk selection is key! Buffalo milk is mostly used to make double-skin milk in Guangzhou, because buffalo milk has a high protein content, so it is easy to form a thicker milk skin. It doesn't matter if you don't have buffalo milk, we can do it with regular milk, but be careful to choose whole milk.

3.Knot the first milk skin. This step is very critical, you can boil the milk, but you can't boil, it will destroy the protein after burning for a long time, and you can't get the milk skin, if you can't grasp the time like me, you can cover the fresh milk with a layer of plastic wrap and put it in the steamer to steam for ten minutes.

Be sure to cover it with plastic wrap or bowl lid, otherwise the water in the steamer will drip into the milk and the milk will not form a milk skin.

4.The milk is not poured clean, and the milk is left at the bottom of the bowl. After the milk is cooled and dried, a layer of milk skin will form, and a sharp knife will be used to cut about 10 centimeters along the edge of the bowl. Pour out most of the milk, leaving some bottom at the bottom of the bowl and not pouring it clean, otherwise the milk skin will easily stick to the bowl and will not float up later.

5.Stir the custard quickly, sift and skim the foam. Stir the egg whites with chopsticks, then pour them into the milk, add sugar, stir well and sift them. Sift out the unbeaten portion of the egg white. If there are air bubbles and milk foam in the egg milk, skim it off with a spoon so as not to affect the formation of the double skin milk.

6.Be patient when you go back. Slowly pour the egg white milk into the bowl along the gap in the milk skin you just cut, so that the milk skin floats on top. When doing this step, you have to be calm, don't worry, and keep your hands steady.

7.Control the heat. Put on plastic wrap again and steam in the pot, steam over medium heat for 10 minutes, then turn off the heat, do not lift the lid and simmer for 5 minutes to let the residual temperature continue to heat, and then take it out after 5 minutes.

After the double skin milk is ready, raisins, peanuts, fruits and other foods are generally placed! If you want to, you can put it on the double skin milk according to the color of the nut food! It can not only play a decorative effect, but also increase the characteristics and flavor of double skin milk!

Double skin milk is a well-known Cantonese dessert. Produced in Shunde, Guangdong, China, it is sweet and tender, and has a unique style. Legend has it that double skin milk was invented in 1850 by a Dong mother-in-law in Daliang, Shunde.

Double skin milk is very famous in Guangdong. In Macau, Yishun's double skin milk is the most famous. In Guangzhou, Nanxin Dessert Shop, which began to operate in the 40s of the 20th century, is the most famous.

In Hong Kong, the Australian Dairy Company is the most well-known. In Shunde, it is most famous for Renxin and Minxin.

Cantonese cuisine, that is, Cantonese cuisine, is one of the eight major cuisines of the Han nationality in China, Cantonese cuisine takes the strengths of hundreds of schools, uses a wide range of materials, selects rare materials, and ingenious ingredients, is good at innovating in imitation, and cooks according to the preferences of diners.

Production principle: the practice of double skin milk is also very simple, first boil the fresh milk, but can not open, pour it in the bowl while it is hot, soon the surface of the fresh milk will form a milk skin, pierce the milk skin with chopsticks, slowly pour out the milk in the bowl, add an appropriate amount of egg white, white sugar, stir well, and then slowly pour back to the original bowl along the edge of the bowl, the original milk skin slowly floats, and then put it on the fire to steam, and soon it can produce a layer of skin, so that two layers of skin are formed, the upper layer of milk skin is sweet, and the lower layer of milk skin is fragrant and smooth, so it is named " Double Skin Milk".

The most important thing to do double-skin milk is the selection of materials, the worst of double-skin milk first depends on the freshness of the milk, the selected milk must be fresh buffalo milk, and the double-skin milk can be fragrant, smooth and thick.

Depending on your hobbies, you can put raisins, strawberries, dragon fruit, etc. Put whatever you like!

Do you use fresh milk or cartons? I just 1 bag of 250ml fresh milk + 2 egg whites, add a little sugar, stew it, and eat it after heating, just like pudding, very mellow taste.

Do it yourself, it is not recommended to put flavor or anything, you can put condensed milk instead of sugar to try.

You can add red beans, black glutinous rice, turtle jelly, matcha, or some fruits, like mango, kiwi, yellow peach, etc.

The practice of double skin milk.

1.Milk is poured into the pot and heated, but it does not have to be boiled, and it will not be easy to produce milk skins after boiling.

2.Warm fresh milk is poured into a vessel and placed in a cool place to wait for the milk skins to be produced (this layer of milk skins is produced by the heat flow of fresh milk on top of the skins).

3.Use a fruit knife or wooden chopsticks to melt a mouth (the mouth does not have to be small, it is very easy to press the milk skin under it if you pour it in).

4.Pour out the milk from the bottom of the skin, leaving a small amount of milk in the bowl.

5.Pour into the bowl of milk, a layer of milk skin in a porcelain bowl.

6.The yolk of the egg is separated from the protein, and the protein is sprinkled as much as possible.

7.Mix with the poured milk and sieve powder 1-2 times to remove the styrofoam.

8.Add white sugar to the milk protein solution, and then pour the mixed milk protein solution back into the bowl along the mouth where the milk skin was previously cut and poured out, and then the layer of milk skin in the porcelain bowl will float up on its own.

9.Cover the bowl with a crisper bag. After heating the pot Chinese under cold water for about 15-20 minutes, it is advisable to simmer for 5-10 minutes without opening the lid and simmer for 5-10 minutes. If you like, you can mix fruits, dried blueberries, honey red beans, etc. to decorate the design.