Double Skin Milk
1.
Prepare the most important ingredients and plastic wrap
2.
300ml of milk is similar to more than 300g of milk, weigh it and spare
3.
Put the prepared milk covered with plastic wrap into the steamer and heat it until the milk is warm without steaming, which will affect the subsequent milk conjunctiva
4.
In the process of steaming eggs, separate the yolk and white of the prepared eggs for later use
5.
20g granulated sugar, weighed and mixed with egg white
6.
At this time, the milk is steamed and allowed to cool, and a clear layer of milk film will appear after cooling.
7.
The next step is to deal with the mixing of egg whites and white sugar. I use a whisk. If there is no whisk, you can use chopsticks, but you must beat it well and there are no white sugar particles.
8.
The egg white must be sent to a whitish state. The degree of egg white will affect the taste of the double skin milk. If it is not sent in place, the double skin milk will have a big eggy smell. The beaten egg whites are set aside.
9.
Use a knife or toothpick to make a small cut on the side of the bowl to separate the milk from the milk skin, but the milk should not be poured out all at once, otherwise the milk skin will stick to the bottom of the bowl and cannot be reused
10.
After the milk is separated, stir and mix the prepared egg whites with the milk.
11.
The mixed milk is filtered with a drying net, so that the steamed double skin milk will be smoother and more delicate.
12.
The stirred milk is poured back into the milk film bowl along the edge just picked with a knife or toothpick. It is best to use a convenient container during the backflow process so that it will not spill.
13.
Finally, cover with plastic wrap and put it in a boiling steamer, and steam for 15 to 20 minutes.
14.
The steamed double skin milk cannot be taken out directly. It should be placed in the pot for five to ten minutes to make it more convenient to solidify.
15.
Finished product
16.
Looks very smooth
17.
Remarks: Many people will taste fishy double skin milk during the production process. This is caused by the insufficient degree of whipping of the egg whites during the production process. Some will choose to put vanilla or other auxiliary materials, but I think the ancient method of double skin milk It's best to be all handmade, and it will be healthier without the addition of any flavors.
Tips:
1. The two steaming of milk is best to be sealed with plastic wrap to prevent water vapor from flowing back into the bowl and affecting the conjunctiva and forming of the double skin milk.
2. The milk of double skin milk must use whole milk, whole milk conjunctiva is faster and more convenient.
3. Double-steamed double-skin milk, the water must be boiled, so that it is conducive to solidification
