Rose Double Skin Milk

Name: Rose Double Skin Milk
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 250ml Pure milk; 2 pcs Egg white; 10g Sugar; 15 pieces Rose flower; Some Sugar rose

by coldly

5.0 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

The last time I ate double skin milk seems to have been a few years ago. When I was a teenager, I thought about learning double skin milk, but at that time I couldn’t get the milk skin, and I didn’t know the time. It’s great to be big. When I grow up, my head is not so stupid to make double skin milk. It is really simple to start double skin milk again after so many years.
Shuangpi milk is a famous Cantonese dessert, a classic Han snack, belonging to Cantonese cuisine. Double skin milk, as the name suggests, is the two layers of skin, the upper layer of milk skin is sweet and the lower layer of milk skin is fragrant and smooth. Rose is added to the foundation, which has a faint rose scent, and the entrance is tender and scented. "

Ingredients

250ml Pure Milk
2 pcs Egg White
10g Sugar
15 pieces Rose Flower
Some Sugar Rose

Rose Double Skin Milk

1. Prepare the raw materials as shown in the figure

2. Wash the rose and soak it in the milk for 10 minutes, then turn on the low heat to boil the milk until it boils, about 80 degrees, and there are small bubbles on the side of the pot to turn off the heat

3. Pick the rose, pour the milk into two small bowls, let it cool a little so that it forms a layer of milk

4. Separate egg white and yolk, only use egg white

5. Add 10 grams of sugar to the egg white and beat

6. Pour the milk that has already formed the milk skin carefully back into the big bowl, leaving the milk skin in the small bowl

7. Pour the egg whites into the milk and beat them evenly

8. Sift the beaten egg and milk liquid back into a small bowl, the milk skin will float on its own

9. Cover the small bowls with lids or seal them with plastic wrap, boil water in the steamer, put the egg and milk in the steamer and steam on medium heat for about 10 minutes, simmer for 3 minutes, and pour a little sugar rose out of the pot. Eat hot or refrigerate

Tips:
1: Remember not to boil the milk when boiling, turn off the heat when there are small bubbles on the side of the pot, the temperature at this time is about 80 degrees;
2: The milk should be cooled until it is not hot before mixing with the egg white;
3: Sifting the egg-milk liquid will be more delicate;
4: Covering with plastic wrap and steaming can prevent the water in the pot from returning to the double skin milk, and the finished product will be more tender and smooth