Honey Bean Osmanthus Double Skin Milk

Name: Honey Bean Osmanthus Double Skin Milk
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 200ml milk; 2 pcs Egg white; 20g Powdered sugar; Some red beans; Some Osmanthus honey

by Food Fun Vegetable House

4.9 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Many times, after baking, there will be a lot of egg whites left, and sometimes I can’t remember how to eat it, but it's spoiled. A few days ago, passing by a certain brand of dessert shop, I saw that the double skin milk on the sign was very cute. For me, a foodie, doing it myself is my greatest ability to act.

Regarding the difficulty of making double skin milk, I really haven't counted it. Milk, egg whites, powdered sugar, red beans, and honey are all daily foods at home.

As a famous Cantonese dessert, Shuangpi milk has a strong aroma, strong milk flavor and enough egg flavor. It is loved by everyone. The seemingly simple double milk skin is made very elegantly. Fresh milk is best. Heat it (but not boil) and pour it into a bowl. The heat will cause the milk to form on the surface of the milk. Wait until the milk is completely cooled before leaving the skin to remove the milk, and then add fine particles to the poured milk. Stir the sugar and egg whites evenly, slowly pour the mixed milk back into the original bowl, make the original milk skin float, put it on the fire to steam, and soon a layer of skin will be condensed; a bowl of gluttony will stop your eyes. The double skin milk is made. To eat double skin milk, in fact, the most important thing is the smoothness and kindness besides the sweetness of milk.

Seemingly simple, practice brings true knowledge. Learn how to make this double-skin milk, what kind of dessert shop should you go to, and show it at home if you have nothing to do, and make sure that your family likes it. "

Ingredients

200ml Milk
2 pcs Egg White
20g Powdered Sugar
Some Red Beans
Some Osmanthus Honey

Honey Bean Osmanthus Double Skin Milk

1. Prepare milk in advance. It is best to use fresh buffalo milk to make double skin milk. The milk skin can be fragrant, smooth and thick.

Honey Bean Osmanthus Double Skin Milk recipe

2. Beat the egg whites, add in powdered sugar and mix well

3. Pour the milk into the pot and heat it over a medium-to-low heat, but not completely boil. Slowly a layer of milk skin will form on the surface of the milk, puncture the milk skin and pour out all the milk. Then add fine sugar and egg whites to the poured milk and mix well

4. Slowly pour the mixed milk back into the original bowl, make the original milk skin float, cover, put it on the fire and steam slowly for 15 minutes

5. After solidification, let cool, sprinkle with honey beans and osmanthus sauce (the osmanthus sauce was brewed in August last year, and there is no honey that can be substituted)

Tips:
1. The secret of making double-skin milk is milk, preferably fresh buffalo milk, but there are few now, so use whole milk instead.
2. Do not boil the milk when boiling, the milk skin will break if it becomes knotted too quickly after boiling.
3. When steaming double skin milk, the heat should not be too high. You can turn off the heat when the milk has just solidified. If it takes too long, the taste will become old.