Classic Dessert Double Skin Milk
1.
Prepare 400 ml of milk. If you can't find buffalo milk, use fresh milk with a fat content of 3.5%. The amount of sugar is based on your taste. I put such a small dish. It tastes mildly sweet.
2.
Pour the milk into the pot and heat it up, pour in the white sugar and stir slightly during the process
3.
Turn off the heat when the milk is bubbling around.
4.
Pour the milk into a bowl and let it cool naturally for more than half an hour. This time I left it for about 40 minutes.
5.
2 eggs, separated from egg yolk and egg white. If it is a relatively small soil egg, 3 egg whites can be separated. The amount of egg white determines the degree of internal coagulation of the final double skin milk. Some friends say that the double skin milk made is not solid enough, in fact, the double skin milk in Shunde also has a little liquid, not the complete custard. So here you have to master it yourself. Some liquid will also be delicious. If you want to eat completely solidified, put more egg whites. But here is a reminder that if there are too many egg whites, the double skin milk will have a little fishy smell of eggs. The way to deal with it is to put some ginger juice in (you can refer to the method of ginger against milk before Huaer, there are fresh ginger juice Practice), or put more sugar.
6.
After the milk is cooled, there will be a first layer of milk skin on the surface of the milk. Use a spoon to scrape a small opening on the side, and pour the milk from the scraped opening into a dry and clean container. Do not pour the milk in the bowl completely, leave some at the bottom of the bowl, so that it is more convenient to pour the milk later.
7.
After the poured milk and egg whites are mixed, filter them with a sieve to remove the egg whites and bubbles that are not evenly beaten.
8.
Then use a spoon to make a small opening on the milk skin, and slowly pour the filtered milk and egg whites into the bowl. Huaer uses a relatively large spoon, dig a spoon along the side of the bowl to let the liquid into the milk skin. In this way, the milk skin slowly floats to the surface, and the finish is covered with a high-temperature-resistant plastic wrap.
9.
Put water in the steamer and boil. Put the bowl in the pot on the steaming rack, steam for 25 minutes, turn off the heat and let it stand for 10 minutes.
Take out the bowl, remove the plastic wrap, and let the milk cool down naturally. A second layer of milk skin will be formed during this process. The finished double skin milk is sticky, thick and even a bit crispy on the surface. The milk below is tender and sweet. Especially delicious.
