Red Bean Paste Double Skin Milk
1.
Pour milk, whipped cream, sugar and vanilla extract into a small pot. Heat it over a medium-low heat until the milk starts to bubble a little. Be careful not to let the milk boil completely for a long time, otherwise a lot of bubbles will be formed. Pour the hot milk into two small wide-mouth containers or a large heat-resistant bowl, and let it sit for 5 to 10 minutes or more until a layer of milk skin forms on top of it.
2.
Whisk the egg whites slightly while the milk cools. Don't overdo it.
3.
Use a knife or fork to make an opening of about 7.8 cm on the side of the cooled milk skin, and slowly pour the milk in the bowl into the other bowl along the small opening.
4.
Don't pour all the milk out, leave some milk under the milk skin to prevent the milk skin from sticking to the bottom of the bowl. Set aside the bowl with milk skins for later use.
5.
Pour the beaten egg whites in step 2 into the milk with the milk skin removed, mix well, and sieve. If there are bubbles, use a spoon to skim them.
6.
Slowly pour the sifted egg white milk along the cut of the milk skin just made, along the inner edge of the bowl, and slowly pour it back into the milk skin in step 3, the milk skin will float on its own.
7.
Bring the water in the steamer to a boil, cover the container with double skin milk with plastic wrap or tin foil, cover the pot, and steam for 15 to 20 minutes over medium and small heat. Turn off the heat. Let the double skin milk simmer in the steamer for about 5 minutes, then lift the lid and take it out.
8.
After taking it out, the double skin milk still looks very shaky. Put it in the refrigerator and keep it fresh (not frozen) for more than 1 hour. Then you can eat it with honey beans and mango cubes~
Tips:
If you have any questions, you can always WeChat love to eat aichijia01, or you can directly scan the QR code in the picture to follow the WeChat official account, and talk about food with love to eat!
