Blueberry Double Skin Milk
1.
Pour the milk into the milk pot and add sugar to heat. Pour the milk into the container and let it sit aside, waiting for it to form a milk skin on its own.
2.
Separate the egg white and egg yolk, which is not needed here. Wrinkly see wood there? It's starting to form milk skins. Make a cut along the edge of the bowl and use a knife or toothpick to slowly pour the milk into the egg white bowl. Don't pour it all up. Leave some to prevent the milk skin from sticking to the bottom.
3.
Stir the milk and egg whites with chopsticks and strain them twice. Slowly pour the filtered custard into the bowl along the edge of the bowl. The layer of milk underneath will naturally rise, cover with plastic wrap, put cold water in the steamer into the pot, cover and steam over high heat. Heat for 20 minutes on medium and low heat, and simmer without opening the lid for 10 minutes before taking it out. It tastes best after being refrigerated. Add some cold water to the blueberry jam, stir well, scoop some on the double skin milk, and decorate with fresh blueberries. You can use other fruits or honey red beans... as you like (^_^)
Tips:
1. The best raw material for double skin milk is buffalo milk. We can't get it. Ordinary whole milk is fine. I use fat 3.7.
2. The steaming time depends on the amount and the size of the container used. The container I use is relatively large, so it is 20 minutes. Normally, it can be used for 15-20 minutes after boiling, and then simmering for 5-10 minutes after turning off the heat.
