Cranberry Double Skin Milk
1.
Separate an egg and take only the egg white
2.
Pour the milk and condensed milk into a bowl, mix well, cover with plastic wrap, poke two small holes on the top with a toothpick, select frequency conversion microwave, heat for 1 minute and 30 seconds; take it out and let it cool and form a layer of milk on the surface, along the side of the bowl Gently scratch the milk skin, pour out the milk to another bowl, reserve a little at the bottom of the bowl
3.
Mix the egg white, milk, sugar, and stir quickly evenly
4.
Sift the custard mixture
5.
Pour the sifted custard mixture along the bamboo skewers back into the bowl with milk skin to make the milk skin float
6.
Cover with plastic wrap, poke two holes with toothpicks, put it in the stone kiln cooking stove again, choose pure steam, adjust the time to 30 minutes, do not open the door after stopping, continue to simmer for about 5 minutes
7.
After cooling, you can put some dried cranberries on it (if you don’t like dried cranberries, you can add other ingredients); it tastes better after chilling in summer
8.
It tastes better after being refrigerated in summer
Tips:
1. Whole milk must be used, not low-fat milk, otherwise it will be difficult to form a milk film.
2. I use a Toshiba stone kiln cooking stove. If you don’t have one at home, you can also use a pot to steam it~
