Homemade Smooth Double Skin Milk

Name: Homemade Smooth Double Skin Milk
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 800ml milk; 250g Light cream; 8 protein; 80g granulated sugar

by Q pig baby

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

I made 2 dozen (24) egg tarts on Sunday, with 8 egg whites, so I bought a box of pure milk and went home to make double skin milk at night. The last time I made double skin milk was 10 years ago, so I also forgot the recipe at that time. I only remember that I was very happy to eat the double skin milk that I made at that time, because it was very successful at that time. Cream, only milk protein and sugar. Now this recipe refers to Tuo Tuo’s mom’s double skin milk, and then I slightly modified the formula, adding more sugar and less whipped cream. As a result, the double skin milk I made this time is moderately sweet and has a very smooth taste. My family praised it!

Ingredients

Homemade Smooth Double Skin Milk

1. Prepare ingredients.

2. Pour all 4 bottles of milk and 1 bottle of whipped cream into the pot.

3. Then add all the caster sugar.

4. Cover the pan, heat until the sugar melts, and turn off the heat when it is about to boil.

5. Pour it into a small bowl and let it dry for about 3 minutes. When there is almost no heat on the bowl wall, pick it up and shake it left and right. If you see that the surface has formed a milk skin and the milk has no fluidity, it will be fine.

6. Pour the milk back into the pot, leaving a layer of milk skin in the bowl.

7. Add the egg whites and stir well, and filter again.

8. Pour again into each container with milk skins. (Do you see the yellow milk skin floating up?)

9. Wrap in plastic wrap, steam in a pot on cold water, medium heat, steam for 20 minutes after boiling, then turn off the heat without opening the lid, and simmer for 10 minutes.

10. The finished double skin milk can be kept in the refrigerator if it is not finished. It is better to eat with fruits!

Tips:
1. After adding whipped cream, double skin milk is smoother and more delicate than milk only.
2. After the milk skin is formed, pour the milk back into the pot, then quickly add the egg liquid, stir, and then pour the milk back into the bowl. The action must be fast, otherwise the container will not float if the milk skin is tightly attached!