Fruit Double Skin Milk
by Smart Food Square
Favorite
Difficulty
Normal
Time
30m
Serving
2
The weather gradually became sultry and hot, and suddenly I remembered the double skin milk I had eaten in Shunde before. You don’t go to Shunde often, but you can still eat Shuangpi milk often.
Genuine double skin milk, the upper milky skin is sweet and fragrant, and the lower milk skin is fragrant and smooth. The scent is strong, the mouth is tender and smooth, leaving the mouth and teeth fragrant. It is called "double skin milk" because it has a thick layer of milk on its surface that needs to be coagulated twice before it is formed.
The higher the fat content of the milk, the more mellow the skin formed, so you must use whole milk to make double skin milk. If the fat content determines the quality of the double skin milk, then the egg white content determines the taste of the double skin milk. If the egg white is small, it is difficult to solidify, and if the egg white is large, the taste is too old.
In fact, the most important thing when eating double skin milk is the smooth feeling besides the sweetness of the milk. Try it once with the following recipe, this may be the best double skin milk you have ever made. "
Genuine double skin milk, the upper milky skin is sweet and fragrant, and the lower milk skin is fragrant and smooth. The scent is strong, the mouth is tender and smooth, leaving the mouth and teeth fragrant. It is called "double skin milk" because it has a thick layer of milk on its surface that needs to be coagulated twice before it is formed.
The higher the fat content of the milk, the more mellow the skin formed, so you must use whole milk to make double skin milk. If the fat content determines the quality of the double skin milk, then the egg white content determines the taste of the double skin milk. If the egg white is small, it is difficult to solidify, and if the egg white is large, the taste is too old.
In fact, the most important thing when eating double skin milk is the smooth feeling besides the sweetness of the milk. Try it once with the following recipe, this may be the best double skin milk you have ever made. "
