How is double skin milk made? How to make double skin milk???

The double skin is milky white, the aroma is rich, the entrance is tender and smooth, and the three senses are complete, so it is not difficult to do.

Ingredients: a large bowl of milk (about 400ml), two egg whites, two spoons of 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 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.

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.

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.

1. Boil the milk (low heat).

2. Bring to a boil and pour into a bowl to cool.

3. Beat the egg whites and beat them.

4. At this time, the milk is also cold, and the surface is covered with 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, 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.

hello！I am a well-known Cantonese traditional dessert, double skin milk. The entrance is smooth and refreshing, the taste is delicate, and the milk is full of fragrance, Shunde does not go often, but the double skin milk can still be eaten often.

Teach you how to make double skin milk simple, tender and delicate.

Milk. Add the eggs (remove the yolks if you want to be white).

Steam. That's it!

Get the top 3 tips for making classic double skin milk

Teach you how to make double skin milk simple, tender and delicate.

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.

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.

How to make double skin milk.

Ingredients: 2 bowls of milk, 3 eggs.

Method: First 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.

1. Boil the milk (low heat).

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1. Boil the milk (low heat).

2. Bring to a boil and pour into a bowl to cool.

3. Beat the egg whites and beat them.

4. At this time, the milk is also cold, and the surface is covered with 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, 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.

How to make delicious double skin milk?