Baby honey bean double skin milk(xiao wa wa mi dou shuang pi nai )

Baby honey bean double skin milk

Introduction:

"When I was a child, there were always whistlers selling fresh milk in front of my house. At that time, the milk was genuine. When I bought some milk and cooked it with sugar, it was fragrant, but the only thing was that it was not hygienic enough. Now the conditions are good, and all kinds of packaged pasteurized milk are available everywhere. It's just that the milk I drink now rarely has a strong milk flavor, and I feel like it's mixed with a lot of water I don't like the taste of milk, but I like to make all kinds of milk, such as yogurt, double skin milk, milkshakes and so on. Inside, double skin milk is picky about the quality of milk. Only with good quality and high fat content can it produce that thick milk skin. It was made with ordinary milk before, but the effect is not ideal. According to the data, the authentic double skin milk is made with water milk, but we can't buy water milk at all now. That day, we told Chen dad about a large box of milk we drank in the early years It's very delicious, the milk flavor is very strong, but I can't remember the brand. This time, they gave me a big box of full fat milk, and tasted it. It's very fragrant. I also thought about the classic dessert double skin milk, and then I tried it. The milk skin was thick and light yellow when it was cooled and condensed. Because it was hard to photograph that state, I made two. After one was condensed, I used my mouth The milk skin is wrinkled, so that you can clearly see the thick milk skin. The double skin milk with honey beans tastes delicious and has endless aftertaste. I want to open a shop to sell double skin milk. Nutritional analysis of milk: the carbohydrate in milk is lactose, and its nutritional function is to provide heat energy and promote the absorption of metal ions such as calcium, magnesium, iron and zinc, It's very important for the intellectual development of infants. The absorption of calcium in the body is directly proportional to the amount of lactose, so the more milk you drink, the more calcium your body absorbs. In addition, lactose can promote the growth of lactic acid bacteria in human intestinal tract, inhibit the poisoning caused by abnormal intestinal fermentation, and ensure intestinal health. Lactose is better than other carbohydrates. Milk is rich in minerals, in addition to the well-known calcium, phosphorus, iron, zinc, copper, manganese, molybdenum content are many. The most difficult thing is that milk is the best source of calcium in the human body, and the proportion of calcium and phosphorus is very appropriate, which is conducive to the absorption of calcium. Milk is also very important for vitamin supplement. It contains all the known vitamins, especially vitamin A and vitamin B2, which can make up for our lack in the diet. "

Production steps:

Step 1: prepare the ingredients.

Step 2: pour the milk into a small pot and heat it over low heat. Don't boil it. Turn off the heat at about 80 degrees and pour it into a bowl.

Step 3: wait until the cooling can almost see a layer of light yellow thick milk skin.

Step 4: lift a mouth with a small spoon, pour out two-thirds of the milk inside, and leave the remaining one-third in the bowl to prevent the milk skin from sticking to the bottom. You can see that the thick white layer next to the bowl is the milk skin.

Step 5: break the egg white.

Step 6: pour the beaten egg white into the milk and mix well.

Step 7: add sugar and stir for a while until melted.

Step 8: sieve into another bowl.

Step 9: lift a little skin with a spoon and pour the filtered milk back under the skin in the bowl.

Step 10: cover with plastic wrap and steam for about 10 minutes.

Step 11: remove the plastic wrap.

Step 12: use honey beans for hair and eyes, and red apples for mouth and face.

Materials required:

Whole milk: 200g

Apple: moderate

Egg white: 1

Honey beans: right amount

Sugar: 30g

Note: Tips: do double skin milk milk must be full fat milk, some eggs are thick, egg white is more difficult to break. Finally, after filtration, the egg liquid will be much less, which is not conducive to coagulation. To be on the safe side, you can use two egg whites. At last, you must be careful to tighten the plastic wrap. If the plastic wrap is not careful, it will stick the milk skin off.

Production difficulty: ordinary

Process: steaming

Production time: three quarters of an hour

Taste: sweet

Chinese PinYin : Xiao Wa Wa Mi Dou Shuang Pi Nai