Double Skin Milk

Name: Double Skin Milk
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 400g Fresh milk; 2 pcs Egg white; 10g Sugar

by Wanshanhong

4.7 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Shuangpi milk is a famous snack in Guangdong. It is said that only buffalo milk can be made. My family uses fresh milk that has just been squeezed from the milk station every day. It is fresh and thick. I think it should be okay. The results are okay and successful. I used 500 grams of milk and added two egg whites. Thickness is enough, but it is not lumpy. If you like lumps, adjust to 400 grams of milk. I also tried it. 400 grams is basically lumpy. , So I adjusted it directly to 400 grams in the ingredient list. "

Ingredients

400g Fresh Milk
2 pcs Egg White
10g Sugar

Double Skin Milk

1. Fresh milk is boiled with sugar. If you want to make it thicker, boil it for a while to allow the water to evaporate. I just turn off the heat when I boil it

2. Pour the boiled milk into a bowl and let it cool until the surface is crusted. Then pry open the milk skin along the side of the bowl and pour out the milk below. Be sure to leave a little milk in the bowl to prevent the milk skin from sticking to the bottom of the bowl.

3. Pour the egg whites into the milk and stir well

4. After filtering, the milk will be more delicate after filtering

5. Then pry the milk crust up, and slowly pour the filtered custard along the edge of the bowl.

6. Steam in the basket for 10 minutes. When steaming, use a thinner spoon on the side to make a seam so that the steam will not flow into the bowl to ensure that the milk skin is not damaged.

7. I don’t have much sugar, and I add some pineapple meat that I cooked. It tastes great. I didn’t feel satisfied after eating a bowl of it. Continue to steam tomorrow.

8. Steamed double skin milk. The milk under the milk skin tastes very tender. With the protection of this layer of milk skin, it is much tenderer than the steamed egg made directly with milk.