1. Beat in one direction in a large bowl to scatter the eggs until foamy. Dispose of the froth with a spoon.
2. When the milk is placed at a temperature similar to that of the human body, mix the milk, egg white and cream, and then pour it into the bowl with milk skins to allow the milk skins to float naturally.
3. When the milk is placed at a temperature similar to that of the human body, mix the milk, egg white and cream, and then pour it into the bowl with milk skins to allow the milk skins to float naturally.
4. When the steamer is aired, put the papaya and milk in the other two bowls of milk covered with plastic wrap, and steam for 15 minutes. At first, you can pick up the milk bottom with a toothpick. After doing more, you are familiar with it. It doesn't matter if you don't pick it. Turn off the heat and continue to simmer for 5 minutes.
Tips:1. I like to put sugar in the milk before boiling, it feels easier to melt than sugar directly into the egg white.
2. When pour the milk out of the milk skin that is knotted for the first time, be extra careful. I often use toothpicks to pick up the milk skin, and it feels much less damage to the milk skin than using chopsticks.
3. After the milk is poured out, it is better to leave a part of the milk at the bottom of the bowl, so that the milk skin does not stick to the bottom of the bowl, otherwise it will be difficult to separate completely when the milk skin touches the bottom of the bowl. It affects the taste, but I always feel that it is not worthy of the name.
4. There will be a lot of bubbles after the egg white is beaten, it is recommended to filter it with a filter and then pour it into the milk. Especially, the final custard and milk mixture can also be filtered to ensure the delicate texture of the finished product. The egg and milk liquid should not be too full into the container, eight minutes is enough, otherwise it will touch the plastic wrap, which will affect the integrity of the milk skin.
5. When steaming, the bowl must be covered with plastic wrap or a plate to prevent water dripping from the pot and affect the taste, and to prevent steaming into a honeycomb shape.
6. One protein is needed for 120 ml of milk, only a lot more, and so on, too little protein will affect the coagulation effect.
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