double-layer steamed milk custard(shuang pi nai )

double-layer steamed milk custard

Introduction:

Production steps:

Step 1: heat the milk in a bowl, do not boil it.

Step 2: pour the heated milk into a bowl, cool the milk and let it stand until the surface is covered with milk skin.

Step 3: use a fork or chopsticks to make a small hole on the side of the milk skin, which is convenient for pouring milk.

Step 4: slowly pour the milk from the small bowl back to the basin.

Step 5: at this time, the milk skin formed on the surface remains at the bottom of the small bowl.

Step 6: separate the three proteins from the yolk.

Step 7: disperse the egg white.

Step 8: add sugar and vanilla to the milk.

Step 9: pour the egg white through the screen into the milk and filter out the bubbles.

Step 10: mix the milk and egg white well.

Step 11: milk and egg white liquid through the screen, slowly into a small bowl, so that the first formation of milk skin floating to the surface.

Step 12: cover the lid. If there is no lid, use plastic wrap to seal it. Steam on cold water. After boiling, steam on medium heat for 15-20 minutes. Steam well and take it out after several minutes.

Materials required:

Milk: 500g

Egg white: 3

Fine granulated sugar: 35g

Vanilla: a few drops

Note: 1. Milk directly from the dairy is the easiest to form skin, most of the milk sold in the supermarket is light. 2. Steam over medium heat, don't over high heat, otherwise it's easy to steam out honeycomb. 3. Vanilla essence is to get rid of the fishy smell of eggs. 4. It's OK to eat hot or refrigerated. I think refrigerated food is better. It's best to sprinkle honey beans on the surface. I put blueberry jam and yellow peach taste good.

Production difficulty: simple

Process: steaming

Production time: half an hour

Taste: milk flavor

Chinese PinYin : Shuang Pi Nai