Double Skin Milk with Blueberry Sauce

Double Skin Milk with Blueberry Sauce

1. Prepare materials

2. Beat the egg whites with sugar and set aside.

3. Pour the milk into the pot and cook until 70 degrees away from the heat.

4. Pour into a bowl and let it cool until there is a thin layer of cream on the surface.

5. Tilt the bowl so that the milk under the milk skin flows into another container, leaving the milk skin at the bottom of the bowl. (Leave a little milk at the bottom of the bowl to prevent the milk crust from sticky)

6. Pour the egg liquid into the milk and stir evenly to filter out the impurities and bubbles in the milk.

7. The milk was slowly poured back into the milk cup along the side of the bowl, and the milk skin slowly floated.

8. Wrap in plastic wrap and put it in a steamer, steam for 10 minutes on high heat, turn off the heat and simmer for 2-3 minutes.

9. Take it out and put it in the refrigerator, and pour blueberry jam when eating.