Why does the double skin milk made by yourself have a fishy smell?

This is from Ziying's standpoint.,After going through so much, I'm still alone and dying of old age.,Oh,It shouldn't be said to be a testimonial of cultivating a positive result Hey.

The reason why double skin milk has an eggy smell: the variety of eggs is different, and the sugar is less. If you want to avoid a fishy smell, there are three ways to get rid of it:

1. Add a little vanilla seeds, which can not only remove the fishy smell of egg whites, but also add flavor. If vanilla seeds are not available, you can also add a bay leaf or two drops of vanilla extract.

2. Adding a little fresh lemon juice can also effectively remove the fishy smell of double-skin milk, and ginger juice can be used instead if there is no base touch.

3. Add a few drops of red wine to remove the eggy smell of egg whites, which can not only remove the eggy smell, but also will not affect the taste. If you don't have red wine, you can also use a little rice wine instead.

2. Add a little fresh lemon juice, orange juice, ginger juice, etc., which can also effectively praise the fishy smell of eggs in the hall, and can also enhance the taste;

3. Use jam, after it is done, put some diced fruits, strawberries, mangoes, dragon fruits, etc., and add the fragrance of fruits;

4. A few drops of white vinegar or a few drops of red wine on the egg white can also remove the fishy smell of the egg white.

After separating the egg white from the egg yolk, the egg white is beaten with a manual whisk, then poured into the milk, and stirred well again, which can remove the egg smell, the method is as follows:

Ingredients: milk, egg whites, sugar.

1. Pour the milk into the milk pot, add sugar, and slowly cook over low heat until it is about to bubble, do not boil.

2. Then pour the milk into the container ready to be steamed, let it cool naturally, and a layer of milk skin will form on the surface.

3. Take a fresh raw egg and separate the egg whites from the yolks.

Fourth, the egg whites are broken up with a manual egg beater.

5. Pour in the milk and stir well.

6. Then sieve to make the mixture more delicate and remove the foam.

7. Slowly pour the sifted milk back along the wall of the container, and the previous milk skin will slowly float up.

8. Cover with plastic wrap, if the plastic wrap here can withstand high temperatures, use a toothpick to pierce a few holes in it.

9. Put enough water in the water box of the steam oven, select the temperature of 100 degrees, the time is 30 minutes, put the container into it and steam, so that it solidifies.

10. After it cools naturally, you can cut the mango into pieces and put it on the double skin milk, and you can taste it.

1. The main ingredients of double skin milk are egg white and fresh milk, if in the process of making double skin milk, put too much milk, it is easy to appear that double skin milk is too thin.

The main ingredients of double skin milk are egg whites and milk, and egg egg whites and milk are both high-protein ingredients, and if the heat is too low or the heating time is not enough, the double skin milk will be too thin.

2 Subject to availability.

If the double skin milk does not coagulate due to too much milk, then no matter how much the double skin milk is steamed, it will not become coagulated, but will also be denatured due to excessive heating, and the taste will become hard; If the double skin milk does not coagulate due to unsteaming, you can continue to heat Sun Zi, and the double skin milk will be steamed and coagulated after it is fully heated.

31. If the double skin milk is diluted due to the wrong proportion, then it can be eaten.

2. If the double skin milk is thin due to unsteaming, it is not recommended to continue to eat, and the double skin milk can be fully heated before eating.

4. When making double skin milk, add an appropriate amount of lemon juice or vanilla juice to double skin milk.

There are two materials for the fishy smell of double skin milk, one is the egg smell of egg whites, and the other is the milky smell of milk.

Double skin milk is more delicious, there are many flavors of double skin milk, you can make your favorite flavor at home, so what to replace with double skin milk without lemon, how to remove the fishy smell of double skin milk.

What to substitute for double skin milk without lemon.

It can be replaced with white vinegar. When making double skin milk, the main function 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 instead, because white vinegar also has a certain effect of removing the fishy smell.

How to get rid of the fishy smell of double-skin milk.

1. The easiest way is to add sugar, and add more sugar appropriately, which can increase the sweetness of the double skin milk, and can also help remove the fishy smell of the double skin milk to a certain extent.

2. Double skin milk has a fishy smell, you can also add a little fresh lemon juice, orange juice, ginger juice, etc., which can also effectively remove the fishy smell of eggs.

3. To remove the fishy smell of double skin milk, you can drop a few drops of white vinegar or a few drops of red wine into the egg white, which can also remove the fishy smell of the egg white.

How long does it take for double skin milk to coagulate.

Double skin milk is a kind of milk, eggs, sugar made of food, its taste is similar to custard, soft and tender, sweet and delicious, generally put into the steamer steamed double skin milk, the finished product is the same as egg custard is coagulated, if there is no coagulation, it means that there is a problem in the practice of double skin milk, and it is necessary to find relevant solutions for specific problems to coagulate again.

How long does it take for double skin milk to be cold before you can eat it.

Generally, it can be tasted when it is left in a warm state. Double skin milk is just steamed due to the high temperature, can not be tasted immediately, otherwise it is easy to burn the mouth and mouth, need to dry to the state of room temperature not hot mouth, in order to taste slowly, the general time is about 5-10 minutes.