Double skin milk(shuang pi nai jie sai si fang cai )

Double skin milk

Introduction:

"Double skin milk is a special dessert in Guangdong. It tastes tender and smooth, and has a strong milk flavor. It's a temptation that women and children can't refuse."

Production steps:

Step 1: heat the milk to slightly open, pour it into a bowl to cool;

Step 2: after the milk is cooled, set the milk skin on the surface, use chopsticks or toothpick to slightly lift the milk skin on the edge, pour out the milk in the bowl, and sink the milk skin at the bottom of the bowl;

Step 3: filter out the egg white, add sugar in the egg white, disperse clockwise, and mix well with the milk just poured out;

Step 4: pour the evenly mixed milk and egg white liquid into the bowl with milk skin along the edge of the bowl, and the milk skin will float;

Step 5: add water to the pot, put the steamer drawer, seal the bowl with plastic film, and put it on the steamer drawer;

Step 6: cover the pot and start the "manual" fire for 15 minutes;

Step 7: after cooking, don't rush to lift the lid of the pot, simmer for another 5 minutes, take out the bowl, cool it, and put it in the refrigerator.

Materials required:

Milk: 180 ml

Egg: 1

Sugar: 10 g

Water volume: 800 ml

Note: 1, double skin milk when eating can add some jam, taste better.

Production difficulty: simple

Process: others

Production time: 20 minutes

Taste: sweet

Chinese PinYin : Shuang Pi Nai Jie Sai Si Fang Cai