Double Skin Milk

Double Skin Milk

1. 1 Milk choice: bagged buffalo milk, fresh farm buffalo milk, or whole milk. Ordinary milk can't form the skin of double skin milk. 2Dosage control: The bowl is the size of a porcelain bowl that is usually eaten at home. Three bowls of milk are about 500ml, corresponding to two eggs. Too many eggs may not taste smooth enough to make.

2. Add appropriate amount of water to the steamer and bring to a boil. Fill the bowl with milk, put it in the steamer, cover the lid, and steam for about five minutes. The milk is heated up, turn off the heat, open the lid, and slowly you can see that a layer of milk skin begins to form on the surface of the milk. Now start the next step

3. Take the egg whites from two eggs and serve them in a large bowl. Add 5 to 6 spoons of sugar (small spoons of seasoning). Put too little and no sweetness. If too much, you can increase or decrease as appropriate. Stir the sugar and egg whites evenly, you can see that the egg whites gradually become paler in color and form small bubbles. Beat until the egg whites are basically not thick and the sugar melts. Don't stir too much until it's all bubbles.

4. The milk skin is formed in the bowl on the other side. Use a knife to gently make a cut in the milk skin along the edge of the bowl, and pour the milk into a large bowl where the egg whites have been stirred. After pouring some milk, you can make a small opening on the other side of the milk skin, and pour the milk on the other side. This prevents the milk skin from sticking to the same side. The last piece of milk is at the bottom of the bowl.

5. The same goes for the other bowls. Stir the milk and the already beaten egg whites together.

6. Use a knife to gently pick up the milk skin, pour the stirred milk back into the bowl, and let the milk skin float to the surface.

7. Pour it and put it in the steamer just now (note that the water in the steamer is not enough to replenish it to prevent it from drying out), and cover the surface with a small porcelain dish or plastic wrap to prevent water droplets from falling into the bowl during steaming. Cover the pot and steam for 15 minutes in the water, turn off the heat, wait for 2 to 3 minutes, take it out, remove the plastic wrap, and the second layer of milk skin will begin to form~

8. The double skin milk is ready, the thickness of the milk skin is good, the taste is silky, the sweetness is moderate ~ delicious!

Tips:

This is the first time I have tried to make double skin milk. How to cut the milk skin and pour it back to make the milk skin float is a test of experience and skills. I use fresh farm buffalo milk, which has a very silky texture. Packed buffalo milk and whole milk are also available. The amount of eggs and sugar should also correspond. You might as well make it by yourself, it's delicious and beautiful!