Double Skin Milk
1.
Pour the milk into the milk pan and add the sugar.
2.
Slowly cook on low heat until it is about to bubble, don't boil.
3.
Then pour the milk into the container to be steamed and let it cool naturally. A layer of milk skin will form on the surface. This is the first layer of milk skin. After it is cooled to form a milk skin, leave the milk skin and pour the milk into another container. .
4.
Take a fresh raw egg and separate the egg white from the yolk.
5.
Use a manual whisk to break up the egg whites.
6.
Pour into the milk and mix well again.
7.
Then sift the mixture to make the mixture more delicate and remove the foam.
8.
Pour the sifted milk back slowly along the wall of the container, and the milk skins will slowly float up.
9.
Cover with plastic wrap. If the plastic wrap here can withstand high temperatures, use a toothpick to make a few holes on it.
10.
Put enough water in the water box of the Changdi steaming oven, choose a temperature of 100 degrees, and time for 30 minutes, put the container in to steam and make it solidify.
11.
After it has cooled naturally, you can cut the mango into pieces and place it on the double skin milk, and then you can taste it.
Tips:
1. The best milk is full-fat, otherwise it will not be successful.
2. Do not boil the milk with sugar, just cook it until it is about to bubble. It is said that the milk skin should not be formed after the boiling time is long, which will lead to failure.
3. After the first layer of milk skin is formed, pour the milk slowly from the side with a small mouth. After that, you can leave a little milk in the bowl so that the milk skin will not stick to the bottom of the bowl.
4. When pouring the milk again, pour it slowly along the side of the container so that the first layer of milk can float slowly.
5. The steaming time with gas is generally 18 minutes. If you use a steaming oven, please adjust it according to your own situation.
