~~Double skin milk~~(shuang pi nai )

~~Double skin milk~~

Introduction:

"The double skin milk color is white, the fragrance is rich, the entrance is tender and smooth, and the three senses are all. It's not difficult to make."

Production steps:

Step 1: first pour the milk into the pot and just boil it (it will destroy the protein and can't form the milk skin after burning for a long time), and then pour it into the big bowl. At this time, you can see a layer of wrinkled milk skin on the surface of the milk.

Step 2: take an empty bowl and put in two egg whites (the method of separating egg whites and yolks must be known by everyone, so I won't say more), two spoonfuls of sugar, mix well until the sugar dissolves (don't beat for too long, otherwise it will turn into a bubble)

Step 3: when the milk is a little cold, pierce the milk skin with chopsticks, then slowly pour the milk into the big bowl with egg white, stir evenly, and then slowly pour back the big bowl with milk skin along the edge of the bowl, you can see that the milk skin will float by itself.

Step 4: finally, put the milk into the pot and steam it for about 10 minutes. Stab it in the middle with chopsticks. If there is no milk flowing out, it means it's all condensed. It's a great success.

Materials required:

Mengniu milk: a big bowl

Egg white: two

Sugar: 2 teaspoons

Note: Delicious double skin milk, I like it very much.

Production difficulty: simple

Technology: stewing

Production time: 10 minutes

Taste: Original

Chinese PinYin : Shuang Pi Nai