Shunde Double Skin Milk [first Taste Diary]

Shunde Double Skin Milk [first Taste Diary]

1. Boil fresh buffalo milk on low heat until warm.

2. After a small bubbling occurs on the side of the pot, remove from the fire and pour it into a bowl.

3. Wait for the milk skin to form on the surface of the milk.

4. Use cake pins or bamboo skewers to gently pick up the milk crust on the side of the bowl.

5. Slowly pour out the milk from the point where you lift the milk skin, leaving a little bit at the bottom of the bowl.

6. The egg separates the egg white.

7. Add fine sugar to the egg white and stir well.

8. Pour the milk and stir well.

9. The egg white milk filters the bubbles.

10. Pour the protein milk back into the bowl with milk skin.

11. Cover with plastic wrap.

12. Boil a pot of water, put the double skin milk in a steamer, steam for about 10 minutes on high heat, turn off the heat and simmer for 5 minutes.

13. The steamed double skin milk is very fragrant to eat while it is hot. You can also put your favorite ice cream or toppings on it after cooling.

Tips:

/milk/
1. The effect of using fresh buffalo milk is the best. The milk fat content is relatively high and the skin is easier to crust.
2. Friends who can't find buffalo milk can also use whole milk instead of milk, and the milk fat content is about 3.8g/g or above.

/Milk skin/
1. I have seen a method to help milk crust on the Internet. The above said that the steaming method will crust faster and the milk crust will be thicker. You can also try it.
2. After the milk crusts, the action of pouring the milk should be gentle, because the milk skin is relatively fragile, and the rough operation desk will also pour out the whole milk skin.

/yolk/
Don't throw away the separated egg yolks, and can be used to make egg yolk cakes, egg yolk melted beans, egg tarts, bread, etc.