Chocolate smooth double skin milk(qiao ke li shuang hua shuang pi nai hai zi bi ai )

Chocolate smooth double skin milk

Introduction:

"(because I'm in Hong Kong now, I switched from traditional Chinese to simplified Chinese to make you understand it). I've been in Hong Kong since junior high school, and I can cook some Cantonese dishes, the best of which is double skin milk!"

Production steps:

Step 1: first pour the milk into the pot, bring to a low heat, cook for a while, and then prepare the ingredients.

Step 2: mix the cocoa powder, egg white and cooking oil together.

Step 3: take out the fresh milk, pour it into a small bowl, and place it at room temperature to form a layer of milk skin. The principle is very simple.

Step 4: after a while, when there is milk skin, use the milk in the bowl to pierce the milk skin, pour it into the pot, remember to move slowly, and then leave the formed milk skin in the bowl.

Step 5: at this time to complete the relatively simple! Pour the sugar into the milk, and then leak the stirred material into the pot with a colander. Seal it with plastic wrap and steam it with cold water. Remember to use medium heat. Steam it with water for 20 minutes, and turn off the heat after 15 minutes. Do not open the lid and keep it stuffy for 10 minutes. Take it out. Put the prepared jujube on it and refrigerate it in the refrigerator! Now it's a big success.

Step 6: eat double skin milk also have to pay attention to, to a small spoon a small spoon slowly eat.

Materials required:

Fresh milk: 500ml

Egg white: 20g

Cocoa powder: 100g

Edible oil: 10g

Red dates: 2

White granulated sugar: 20g

Note: if you want to make double skin milk smoother, put more egg white first!

Production difficulty: ordinary

Process: others

Production time: one hour

Taste: Original

Chinese PinYin : Qiao Ke Li Shuang Hua Shuang Pi Nai Hai Zi Bi Ai