double-layer steamed milk custard(shuang pi nai )

double-layer steamed milk custard

Introduction:

"Double skin milk is a special dessert. It's also very simple. First, boil the milk, but don't open it. Pour it into the bowl while it's hot. After a while, the skin will form on the surface. Pierce the skin with chopsticks. Slowly pour out the milk in the bowl, add appropriate amount of protein and sugar, mix it well, and then slowly pour it back to the original bowl along the edge of the bowl. The original skin will float slowly, and then steam it. "

Production steps:

Step 1: main and auxiliary materials: milk, eggs, seasoning: sugar

Step 2: pour the milk into the bowl.

Step 3: heat in microwave oven until slightly on.

Step 4: take it out and let it cool. The cooled milk will form a layer of milk skin.

Step 5: separate the yolk from the white.

Step 6: pick up the milk skin with toothpick, pour the milk into the egg white, and leave the milk skin in the original bowl.

Step 7: add sugar and stir well. Sift the egg white and milk.

Step 8: then use a spoon to carefully add the sifted milk and egg white liquid to the milk cup by the side of the bowl.

Step 9: the milk skin will float on it automatically.

Step 10: Boil the water and put it into the steamer. Steam over high heat for 15 minutes, then turn off the heat.

Step 11: out of the pot on the table to eat

Materials required:

Milk: 1 bag

Eggs: 2

Sugar: right amount

Note: 1. When steaming, it's best to cover with fresh-keeping film to prevent water drops from affecting the appearance. 2. When pouring the egg white milk back, pour it along the edge of the bowl so that the milk skin will float. Or like my method, use a spoon to add it slowly, which is safer.

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: milk flavor

Chinese PinYin : Shuang Pi Nai