double-layer steamed milk custard(shuang pi nai )

double-layer steamed milk custard

Introduction:

"Double skin milk color is white, aroma is rich, the entrance is tender and smooth, three senses account for the whole, it is not difficult to do. The first layer of milk skin is sweet and the second layer is smooth. It's perfectly matched, so it's called "double skin milk". You can eat it cold or hot, and it's the same delicious. If you like, you can also add "bubble raisins"

Production steps:

Step 1: first pour the milk into the pot and simmer slowly until it's just boiled (it will destroy the protein and can't form the milk skin after burning for a long time), 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: let the milk boil for a while to allow time for the skin to fully set.

Step 3: 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), condensed milk (honey) and mix them well (don't beat for too long, or they will turn into bubbles).

Step 4: when the milk is a little cold, use chopsticks to prick or not to prick the milk skin. Rotate the milk skin to pour out the milk under the milk skin to the large bowl with egg white. Stir evenly (do not pour out all the milk, leave a little to moisten the milk skin)

Step 5: then slowly pour back the big bowl with milk skin along the edge of the bowl, and you can see that the milk skin will float by itself.

Step 6: finally, cover the fresh-keeping film on the milk with milk skin and eggs, put it in the pot and steam it for about 10 minutes (stick it in the middle with chopsticks, no milk flows out, it means it's all coagulated, it's done)

Materials required:

Mengniu milk: About 400ml

Egg white: two

Condensed milk: right amount

Precautions: 1. Use full fat milk, the higher the fat content is, the better; 2. Boil the milk for a while, so that the milk skin has time to fully coagulate; 3. Simmer slowly, and the milk will turn off when it is completely coagulated, and the taste will be bad when it is old. 4. When the fresh milk cools down, don't be disappointed with the thin milk skin, and wait for the egg milk to steam, and the milk skin on the surface will change It's thick

Production difficulty: ordinary

Process: others

Production time: 20 minutes

Taste: Original

Chinese PinYin : Shuang Pi Nai