Honey Bean Double Skin Milk

Honey Bean Double Skin Milk

1. I used bright pure milk. Originally there were 3 eggs. Because there was more milk, I added another one later. Honey beans are small reunion beans bought in supermarkets. I drank the porridge that I didn't use up tonight. (The first time I do it, I have plenty of materials.)

2. 1. Put the milk in the pot and boil, just slightly open, pour into 4 small bowls, cool and wait for the milk skin to form.

3. 2. Use chopsticks to break the milk skin and pour out the milk. There should be milk left at the bottom of the bowl, otherwise the milk skin will follow this out and attach to the bowl wall. It's not double skin. Because I did it for the first time, the first bowl was discarded. Fortunately, the next three bowls were all good.

4. 3. While waiting for the milk to cool, separate the egg whites and yolks. Put an appropriate amount of sugar in the egg white bowl, whisk and stir evenly. 4. Stir the poured milk and egg whites evenly, and slowly pour them along the wall of the milk bowl. At this time, the milk skin will float by itself. Be sure to follow the bowl slowly, otherwise the milk skins will come together.

5. 3. When waiting for the milk to cool down, separate the egg white and egg yolk, add an appropriate amount of sugar to the egg white, beat and stir evenly. 4. Pour the cooled milk into the egg white and stir evenly, then slowly pour it into the milk bowl along the wall of the bowl. Be sure to go slowly along the wall of the bowl, otherwise the milk skin will get up.

6. 5. Cover the top of the finished primary double skin milk with plastic wrap (to prevent bubbles from falling in when steaming), put it in a steamer, and steam for 15 minutes. I steamed 2 times, 2 bowls at a time, 10 minutes for the first time and 15 minutes for the second time. I personally feel that 15 minutes is more appropriate, and the taste is good for easy molding. 6. After the steamed double skin milk is cooled, put it in the refrigerator and add honey beans when you eat it. The taste is mellow, smooth and tender.

7. 5. Put water in the steamer to boil, cover the primary double skin milk with plastic wrap, put it in the steamer, and steam for 15 minutes. (I steamed twice, 10 minutes for the first time, I personally feel that 15 minutes is more moderate, the milk is formed, and the taste is better) 6. After the steamed double skin milk is cooled, put it in the refrigerator and add honey beans when eating. That's it, the milk tastes mellow, and the taste is tender and smooth.