Double Skin Milk

Name: Double Skin Milk
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 750ml milk; 3 pcs egg; Some Sugar

by 457552433

4.8 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

I like to eat double skin milk, especially the well-known Shunde double skin milk. It has a creamy taste and mellow and delicious. Recently, I often go to "Hong Kong Laogang Kee" to order double skin milk, but I found that the double skin milk in the store has no milk skin at all. ! ! ! I only steamed it once, and I was so disappointed. There was just a little bit of morning milk left at home.

Excited, this is the first time I have posted a recipe! ! I was too lazy before. "

Ingredients

Double Skin Milk

1. Milk skin:: Pour the milk into a bowl, steam it, about 5 minutes, turn off the heat.

2. Open the lid, you can see a layer of milk skin knotted on the milk surface.

3. Pour out the milk in the bowl and leave the milk skin. (It is best to leave a little milk in the bowl, otherwise it will easily stick to the bottom of the bowl and will not float)

4. Let the milk cool and add the egg whites. Stir well

5. Then pour the milk along the edge into the bowl! ! ! This step is very important, it depends on whether it is a double skin milk or not! ! !

6. Steam the milk again, steam it until it becomes solid, and you're done!

Tips:
After steaming the first time, be careful when pouring out the milk! ! Don't let the milk skin stick to the wall of the bowl! It's best to keep more milk! !
Keep the wall of the bowl moist while doing the remaining steps, otherwise the milk skin will easily fail to come down! !