A few problems with the practice of double skin milk, how to do double skin milk

If you can give me more points, it's best if you can give me more points.

I was also bred by my wife. The practice of hard learning haha.

1: I did it with Namonniut. Milk in general is also available. It doesn't look great, but it tastes the same. 250ml plus 2 egg whites. Not much. You add one too little.

2: Milk is also fine. It doesn't look great, but it tastes the same.

Around 3:20 minutes. Add more egg whites for 15 minutes and you can see that they have faintly curdled.

4: Both. Looks like you're looking good. If it looks good, pour in new milk. Milk isn't expensive anyway.

5: That's a question, whatever you want. You like to add what you want first.

6: Pig wow. It was stuck in the bottom of the bowl by the stickiness of air and milk. When you pour the milk, leave a little milk at the bottom of the bowl.!...

How to make double skin milk.

Ingredients: 120 grams of milk, 1 egg, a little more than 40 grams of sugar, a pack of 486ml of milk 500g, 2 eggs of sugar.

Directions: First of all, boil the milk, remember to boil it over low heat, because the milk is easy to boil.

After boiling, pour it into a bowl to cool, use this time to prepare the egg whites, and fully break the egg whites.

The milk is slightly cold, and when you see a layer of milk skin, you can do the next step.

Carefully lift the corner of the skin and pour the milk back into the pan.

The first layer of skin is left at the bottom of the bowl.

Add sugar to the milk, about 4 tablespoons, I use 3 tablespoons, I think it's sweet enough to stir the milk so that the sugar melts, and then you can add egg whites.

Mix the egg whites with the milk thoroughly, then carefully pour them into the bowl, don't mess the first layer of skin and put it in the pot to steam, remember to add multiple dishes or use plastic wrap on the bowl, so as not to pour sweat into it and steam for 15 minutes, and the second layer of skin is faintly visible.

Milk should be fine......

Double skin milk is a very delicious dessert, the delicate taste makes us melt in the mouth, so many people have an endless aftertaste after eating a double skin milk, so what should we do with double skin milk? In fact, the practice of double skin milk is also very simple, and friends who like to eat double skin milk can give it a try.

Step 1:First of all, you need to warm the milk, the temperature is about 60 degrees, and the water should not be boiled. Once the milk is hot, it can be poured into a basin and let cool.

Then beat the egg whites into the cooled milk, then beat with a whisk and add a little sugar and vanilla powder to continue to beat well. Let the milk and egg whites blend together.

Step 2:Then you can take the double-skin milk that has been stirred evenly to the hot pot and steam it for about 10 minutes, and the water in the steamer must be boiled. Before putting the double-skin milk in the pot to steam, be sure to cover it with a layer of plastic wrap.

Step 3:After steaming for about 10 minutes, turn off the heat and take out the double skin milk, and remove the plastic wrap. After letting it cool, sprinkle the diced chopped Beijing cake on top, and finally the simple and delicious double skin milk is complete.

Therefore, as long as you try it according to the above methods and steps, you will definitely be able to make a simple and delicious double skin milk.

1.First of all, warm the milk, the temperature is 60 degrees, do not boil. When the milk is warm, pour it into a basin and let it cool.

Beat the egg whites into the cooled milk and beat with a whisk. Add a small amount of sugar and vanilla powder and continue to mix well. Let the milk and egg whites blend together.

2.Put the prepared double-skin milk in a hot pot and steam for 10 minutes, and the water in the steamer must be boiling. Before putting the double-skin milk in the pot to steam, be sure to cover it with a layer of plastic wrap.

After the mountain is hidden, turn off the heat and take out the double skin milk, and remove the plastic wrap. After letting it cool, sprinkle the diced chopped cake on top. In this way, the double teasing silver milk is done.

1.Pour the pure milk into a wide-mouthed bowl of the world.

2.Put the water in a steamer with boiling water, steam for 5 minutes, and then turn off the heat.

3.After 5 minutes of resting, a thick crust will form on top of the milk.

4.Carefully pour the milk from the edge of the bowl into the other bowl, leaving a little milk at the bottom of the bowl to prevent the milk skin from sticking.

5.Crack an egg, pour the egg whites into a bowl, add a little sugar, and beat the egg whites with chopsticks.

6.Pour the beaten egg whites into the milk from step 4 and stir well in one direction.

7.Sift the milk egg white liquid from step 6 with a strainer.

8.Slowly pour the custard into the bowl along the edge of the bowl, until the milk skin is completely floating, seal with plastic wrap, and put it in the steamer.

9.Turn on medium-high heat, steam the water for 12 minutes, turn off the heat, and simmer for 5 minutes to open the lid.

10.When the temperature is not hot, pour in an appropriate amount of blueberry sauce and eat.

Remember.

How to make it: The practice of double skin milk is also very simple, first boil the fresh milk to heat Zheng Oak, but can not open, pour it in the bowl while it is hot, soon the fresh milk surface will form a milk skin, pierce the milk skin with chopsticks, slowly pour out the milk in the bowl, add the appropriate amount of egg white, white sugar, stir well, and then slowly pour back to the original bowl on the side 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 smooth and moist, so it is named "double skin milk." ”。

The most important thing to do double skin milk is the selection of materials, and the worst of double skin milk first depends on the freshness of the milk and the selected cow.

Milk. The milk must be fresh grass milk, and the double skin milk can be fragrant, smooth and thick.

Tips:1To use whole milk, the higher the fat content, the better; 2.

The milk should not be boiled, otherwise the milk skin will be broken if it is formed too early, and the hot milk should be left for a while to allow the milk skin to have time to fully coagulate; 3.

It should be simmered slowly, and the milk should be turned off as soon as it is all condensed, and the taste will not be good when it is old; Leave a gap in the lid of the pot, if you don't leave it, the water vapor will drip on it and it will cause pimples;

The essence of Double Skin Milk lies in its milk skin, which is known to be rich in protein, calcium, phosphorus and other trace elements. Whether summer or winter, hot or frozen, you can taste, the same is the taste is sweet, and you can add red beans, lotus seeds, eggs, grapes, ginger juice and other ingredients on the double skin milk, the styles are varied, the varieties are endless, to meet different preferences.

After that, let's talk about the key points of production and repeat the production order.

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 the chain bush sells the fruit properly, the milk skin at the bottom of the original small 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.

Double skin milk (15 photos).

How to make double skin milk:

Ingredients: 200 grams of milk, 15 grams of sugar.

Excipients: 3 grams of starch, 2 egg whites, a little dried fruit. Duan Qingzha.

1.Add starch and sugar to the plain milk and stir to combine.

2.Separate the egg whites and yolks from the eggs.

3.Add the egg whites to the milk mixture, continue to stir until the egg whites are completely dissolved, and lift the chopsticks to hold so that you do not catch the egg mixture.

4.Strain the stirred liquid through a sieve, or skim off the surface foam, pour it into a steaming bowl, cover with plastic wrap and set aside.

5.Pour the appropriate amount of water into the steamer. After boiling on high heat until SAIC, put it in the steamer, change to medium heat and continue to steam for 10 minutes.

6.Finish.

Double skin milk material.

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).

Method 1) Pour the milk into the pot and boil it (it will destroy the protein and will not produce milk skin after burning for a long time), 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) 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, 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 along the edge of the bowl with the milk skin disturbed, you can see that the milk skin will float on its own. ­

4) Finally, put the milk into the pot and steam it for about 10 minutes, and use chopsticks to pierce it through the middle. ­

Tips: 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 and invincible old age. 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

Material. A large bowl of Mengniu milk (about 400ml), two egg whites, two spoons of white sugar (or condensed milk without sugar, this will be more fragrant and pure).

Method 1) Pour the milk into the pot and just boil it (it will destroy the white matter of the egg oak 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 that the surface of the milk has destroyed a layer of wrinkled milk skin. ­

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 cooler, 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 on its own. ­

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. ­

Material. 500ml of milk (just the kind of bright milk in a carton, not too light), 2 to 3 eggs; A few white sugar (depending on the taste, it is recommended to add more sugar).

Method 1: Divide the milk into two to three small bowls, add sugar and stir.

2. If there will be some milk left in the two bowls, you can keep it for milk foaming when making cappuccinos.

3. Heat a small bowl in the microwave for two minutes and let cool.

4. 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.

5. Gently pick the milk skin after cooling, and pour all the milk in the small bowl into a large bowl with egg whites.

6. After pouring the milk, the milk skin will sink to the bottom of the bowl, so don't break the milk skin.

7. Stir the egg whites and milk together, beat well, and then pour them into a small bowl with milk skin, and the milk skin will slowly float up.

8. 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.

9. The steamed milk is cooled, and another layer of milk skin is formed, which is double skin milk.

Double skin milk is a Cantonese dessert. During the Qing Dynasty, it originated in Shunde, Guangdong, and was made of buffalo milk. Now it is all over Guangdong, Macau, Hong Kong and other places.

Let's learn how to make delicious double skin milk!

How to make double skin milk? Beat the egg sugar in a bowl, stir well, add the milk, cover with plastic wrap and put it in the pan, then add the dragon fruit and mango fruit.

Last time, I made ice cream and red bean ice, and there are still some boiled red beans left, so I plan to make some red bean double skin milk. No matter how many changes there are, I have a soft spot for red bean milk and it has never changed. In this summer, hold a bowl of cold red bean double skin milk, use a small spoon to put a small bite on the tip of the tongue, double skin grandma is smooth and tender mixed with sweet red beans is really very refreshing

Ingredients: 400ml of pure milk, 2 eggs, 100g of red beans.

Seasoning: Appropriate amount of sugar.

Method:1Wash the red beans and put them in a bowl and add water to flood the surface of the beans, simmer them in a pressure cooker for 40 minutes until the beans are soft and rotten, add an appropriate amount of sugar and mix well; When the milk is hot, turn off the heat when it is not turned on, and pour it into a bowl to cool slightly; Beat the eggs and set aside.

Eggs are cleared and beaten for later use, after the milk is slightly cooled, there will be a layer of milk skin on the surface, gently lift a little milk skin, pour out the milk and add egg white, sugar to adjust the taste.

Then pour the mixed milk into a bowl, cover it (if not, cover it with a layer of plastic wrap) and steam it on high heat for 10 minutes, which is similar to steaming eggs in the usual way.

After steaming, take it out and put two spoonfuls of steamed red beans on the noodles (you can make more red beans at a time, and put them in the refrigerator at any time), and they are more delicious after freezing.

What do you think? Want to have a bowl? Frozen or hot?