Cherry Double Skin Milk
1.
Prepare all the ingredients, 400ml milk, 2 egg whites, 20g dried cherry fruit, 30g white sugar; PS: Milk should be whole milk.
2.
When the milk is boiled to 80 degrees, turn off the heat and take it out immediately; PS: Don’t boil the milk;
3.
Pour the boiled milk into a bowl, let it cool down and set aside;
4.
Using the time to wait for the milk to cool down, the egg separates the egg white from the egg white
5.
Add 30 grams of white sugar to the egg white, mix well;
6.
At this time, let the milk cool and form a layer of milk skin, make a small mouth, pour the milk into the egg white bowl; PS: Make a mouth along the edge of the bowl, and then slowly pour the milk, do not pour the bottom layer of the milk
7.
Mix the egg white and milk evenly and filter with a strainer; PS: Filtering can remove egg bubbles and egg white coagulum, so that the double skin milk is smooth.
8.
Put it in a cold water pot, boil over high heat, turn to low heat and steam for 20 minutes. After turning off the heat, leave the pot to simmer for 5 minutes; PS: Prevent water vapor from flowing into the bowl, cover it with kitchen steaming paper to prevent dripping.
9.
From the pot, add the dried cherries, the smooth and refreshing double skin milk is just fine. PS: If you eat hot in winter and ice in summer, take it out when you want to eat it in the refrigerator.
Tips:
1. Use whole milk for milk, and don't boil it;
2. Filter the egg white and milk when mixing well;
3. You can put different dried fruits according to your own taste;
4. When steaming, prevent water vapor from flowing into the bowl and cover with kitchen steaming paper;
5. Each furnace is different, the size of the bowl is different, and the size of the steaming fire is different, so the time is slightly different.
