Hong Kong Style dessert double skin milk(gang shi tian dian shuang pi nai )

Hong Kong Style dessert double skin milk

Introduction:

Production steps:

Step 1: divide the milk into two or three small bowls and stir with sugar. If there is some milk left in the two bowls, you can save it for the bubble when making cappuccino.

Step 2: heat the small bowl in the microwave for two minutes and let it cool. Take a large bowl, peel off the egg white, add sugar and stir.
(Note: beat the egg white well. It's also a skill to peel the egg white. Crack the eggshell to let the egg white slowly leak into the bowl.)

Step 3: cool the milk, gently pick the skin, and pour all the milk into the big bowl with egg white. When the milk is poured out, the skin will sink at the bottom of the bowl. Don't break the skin.

Step 4: mix the egg white and milk together, beat well, and then pour into a small bowl with milk skin, the milk skin will float slowly.
Then put the milk in the pot and steam for 10 to 15 minutes. It's better to wrap the bowl with plastic wrap.
Steamed milk cooling, and a layer of skin, is double skin milk.

Materials required:

Milk: 500ml

Eggs: two to three

Sugar: some

Note: double skin milk tastes delicate and smooth. You can eat it while it's hot in winter. It tastes better if you put it in the refrigerator for a while in summer. If it's not enough, sprinkle a layer of raisins, red bean paste, sweet osmanthus on the double skin milk. Some people make fruit like double skin milk by beating bananas into mud. In a word, it depends on your own taste and creativity.

Production difficulty: simple

Technology: seasoning

Production time: half an hour

Taste: Original

Chinese PinYin : Gang Shi Tian Dian Shuang Pi Nai