Red Bean Double Skin Milk
1.
Wash the red beans and wolfberry, add an appropriate amount of rock sugar according to personal taste, add a small amount of water, and cook for 30 minutes in a pressure cooker.
2.
Cooked red beans. You can cook a little more each time, save it with other desserts, or eat it as red bean paste.
3.
The basic ingredients, milk (whole fat), eggs, whipped cream (according to personal preference, or not), rock sugar, are very simple.
4.
Pour the milk into a small pot, add appropriate amount of whipped cream and rock sugar, turn off the heat when it is about to boil, pour into 3 small bowls, let cool for later use.
5.
Separate the egg whites of 4 eggs with an egg white separator (the egg yolks are reserved to make egg skins, ham slices, and they are sandwiched between small buns to become homemade burgers, no waste!)
6.
Beat the egg whites and set aside.
7.
After cooling, the milk has formed a layer of milk skin. Use a small fork to open the side and slowly pour the milk into the large bowl. Leave a small amount of milk in the small bowl to prevent the milk skin from sticking to the bottom of the bowl.
8.
You can see the milk skin in the small bowl!
9.
Beat the beaten egg whites to remove the bubbles on the top, pour them into a large bowl, and mix well with milk.
10.
Pour the mixed milk and egg liquid slowly into a small bowl along the wall of the bowl, and the milk skin will float.
11.
Put plastic wrap on a small bowl, put it in a steamer, and steam for 15-20 minutes on medium heat.
12.
The milk and egg liquid can be coagulated.
13.
Add red beans, and a smooth and delicious red bean double skin milk, without any additives, is delicious and nourishing.
Tips:
It was only steamed for 10 minutes at the beginning, but found that it had not completely solidified. Maybe my recipe contained more egg whites, which was not easy to cook. I steamed it for another 10 minutes. Add whipped cream, the flavor is more fragrant, if you don't have it, you can leave it.
