Original Coconut Braised Double Skin Milk
1.
Pour the milk into the meaty coconut shell without coconut milk;
2.
Cover the coconut with plastic wrap and put it in the steamer to steam for about 40 minutes;
3.
After the steamed coconut milk is taken out and allowed to cool, a layer of milk skin will be formed. Use a knife to draw a circle along the edge of the coconut to slowly separate the milk skin from the coconut wall;
4.
Put the milk in the coconut slowly into another clean bowl without water;
5.
Leave some milk in the coconut shell, do not pour it out, and make sure that the milk skin does not stick to the bottom of the coconut, otherwise it will not float.
6.
After separating the egg whites, add fine sugar and stir evenly;
7.
Pour the beaten egg white into the milk in the bowl and mix well;
8.
Slowly pour the egg white milk back into the coconut shell along the cut in the milk skin just now, so that the milk skin floats on it;
9.
Cover with plastic wrap and use the steamer's steaming function at 115°C again, and steam for 40 minutes. Stop heating after 40 minutes, let the coconut suffocate for 5 minutes and then take it out to enjoy.
10.
The stewed double skin milk is delicious with a touch of coconut fragrance!
Tips:
1. If the double skin milk is too thin, it means that the egg is too small and the egg white is not enough, and the milk ratio is too large. The higher the milk fat content in milk, the easier it is to succeed, so be sure to choose whole milk (you can choose buffalo milk).
2. If there is foam when stirring the egg whites, remove them, otherwise the steamed double skin milk will have pores, which will affect the appearance and taste.
3. Remove the yolk fringe when beating the eggs to avoid some small lumps in the egg white milk, which will affect the overall taste. You can use a relatively dense sieve to isolate the yolk fringe of the egg white.
