Double Skin Milk
1.
Milk into the bowl.
2.
Cover with plastic wrap and steam for ten minutes.
3.
When steaming the milk, separate the egg white and the yolk.
4.
Add a spoonful of sugar to the egg whites and beat them evenly.
5.
It looks good when it's stirred.
6.
Let the milk cool slightly when it comes out of the pan, and there is already a thin layer of milk on it.
7.
Use a knife or a small spoon to lightly make a small cut in the side of the milk skin.
8.
While opening the milk skin, pour out the milk under the milk skin slowly (don't pour all over, leave a little bit on the bottom of the bowl, the milk skin is floating), and mix the poured milk with the prepared egg whites evenly. It's best to filter it.
9.
Then pour the liquid from the previous step back into the milk bowl from a small mouth, that is, under the milk skin.
10.
Cover with plastic wrap and steam in a steamer for ten minutes.
11.
Cover with plastic wrap and steam in a steamer for ten minutes.
12.
Take out and put goji berries to garnish. You can also put red beans, blueberries, raisins.
13.
It tastes good.
Tips:
For the first milk skin, you must choose to use full-fat pure milk to make double skin milk, otherwise thick milk skin cannot be formed. If you cannot grasp the time, you can cover the fresh milk with a layer of plastic wrap and steam it in a steamer for ten minutes. Be sure to cover with plastic wrap or a bowl lid, otherwise the water droplets in the steamer will not crust the milk.
Do not pour the milk clean, leave the milk at the bottom of the bowl. After the milk cools, a layer of milk skin will be formed. Use a sharp knife to make a mouth about ten centimeters along the edge of the bowl. Pour out most of the milk, leave a little bottom at the bottom of the bowl and don't pour it out, otherwise the milk skin will stick to the bowl and won't float after a while.
Stir the custard quickly, sieve, and skim the froth. Stir the egg white with chopsticks first, then pour it into the milk and add sugar, stir well and sift. Sift out the unsent portion of the egg white. If there are bubbles and milk froth in the custard, use a spoon to skim it, so as not to affect the formation of the double skin milk.
Be patient when you fall back. Slowly pour the egg white milk into the bowl along the gap of the milk skin just scratched so that the milk skin floats on it.
Control the heat. Put the plastic wrap again on the pot and steam it on medium heat for ten minutes and turn off the heat. At this time, do not lift the lid and simmer for five minutes to let the remaining temperature continue to heat up, and then take it out after five minutes.
The milk skin should be kept intact and not broken, and the action should be gentle when provoked;
Pour the milk and egg liquid into the bowl again, the quantity should match the height of the original milk skin, not too much
