#trust of Beauty#[fantasy Food] A Little More Patience Can be Successful-shunde Shuangpi Milk

#trust of Beauty#[fantasy Food] A Little More Patience Can be Successful-shunde Shuangpi Milk

1. Pour buffalo milk into the pot and cook on medium heat until it is about to boil. Turn off the heat.

2. Pour quickly into a bowl.

3. Let cool.

4. Beat the egg whites and sieve.

5. After cooling, a layer of wrinkled milk skin will form on the surface of the milk. This is the first layer of double skin milk. Gently lift the edge of the milk skin with a dining knife, and then pour most of the milk back into the pot, leaving a little in the bowl. Avoid adhesion of the milk skin to the bottom of the bowl (the action must be light when picking up the milk skin to avoid breaking the milk skin).

6. Add sugar, then add egg whites in portions and mix well.

7. Sieve again to remove foam.

8. Pour it back into the bowl, and move slowly so that the milk skin will naturally float.

9. Cover the mouth of the bowl with plastic wrap, put it in a steamer, and steam over medium heat for about 15 minutes. After turning off the heat, leave the lid on for 5 minutes.

10. Take it out of the pot and let it cool a little bit for a better taste.

11. The double skin milk has a smooth entrance and a delicate taste. The upper milk skin is sweet and mellow, and the milk flavor is full. The lower milk skin is delicate and smooth. After refrigerating, the taste is corrected. When eating double skin milk, you can add red beans, blueberry sauce, fruits and other ingredients according to your taste.

Tips:

The double skin milk has a smooth entrance and a delicate taste. The upper milk skin is sweet and mellow, and the milk flavor is full. The lower milk skin is delicate and smooth. After refrigerating, the taste is corrected. When eating double skin milk, you can add red beans, blueberry sauce, fruits and other ingredients according to your taste.