Mango Double Skin Milk My Favorite Sister Lanlan

Name: Mango Double Skin Milk My Favorite Sister Lanlan
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 200ml Buffalo milk; 1 Mango; 25g Sugar; 1 Egg white

by Love sweet cloth~

4.8 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

Two days ago, I suddenly wanted to eat double skin milk~~ So I asked the milkman to give me an extra bottle of buffalo milk! Who knows that there will be none on that day! I have to wait for a few days. The buffalo milk came yesterday, but I ate the snail noodles. That support! ! ! I had to wait until today to make it. I flipped through the refrigerator and found that there was another mango! Well, make a mango double skin milk. During the National Day, I tried this in a dessert shop in a small alley in Guangzhou. At that time, I looked at the menu and thought it was a fruity double skin milk! I ordered the first one, and finally packed a copy on the plane, what a faithful mango control! ! ! Who knows, the true face of Lushan is just ordinary double skin milk with mango cubes. . . Not much difficulty! But I still like it. "

Ingredients

Mango Double Skin Milk My Favorite Sister Lanlan

1. 1. Prepare the materials, as shown in the figure. (If there is no buffalo milk, you can use whole milk, not skimmed milk! Otherwise, there is no double skin milk. The most important milk skin. ^_^)

Mango Double Skin Milk My Favorite Sister Lanlan recipe

2. 2. Pour the milk into the pot and heat it up, turn off the heat when it's a little bubbling, don't boil it!

3. 3. Pour into a bowl and cool down naturally, it will form a thick milk skin~~

4. 4. Separate the egg white with a separator, add 25 grams of sugar, and beat evenly.

5. 5. Use a toothpick to gently pick up the cold milk and pour the milk into the egg white. (Remember to leave a little bit of milk liquid in the bowl, otherwise the milk skin won't float.)

6. 6. At this time, you can see the milk skin slowly floating up

7. 7. Wrap in plastic wrap, steam in a pot of cold water for 10 minutes, turn off the heat, cover for 5 minutes. (I tried steaming for 15 minutes, and another five minutes of stuffiness. I think it’s still tender and smooth for ten minutes! It’s soft and melts in the mouth. It’s delicious, so I only steam it for ten minutes each time)