double-layer steamed milk custard(shuang pi nai )

double-layer steamed milk custard

Introduction:

"I like to eat double skin milk very much, especially Shunde double skin milk, which is very famous. It tastes greasy, mellow and delicious. Recently, I often go to" Hong Kong old port "to order double skin milk, but I find that the double skin milk in the shop has no milk skin at all!"!!! Only steamed once, too disappointed, just at home there is still a little morning light milk, almost expired, quickly take out, over the mouth hidden. Excited, this is my first recipe!! I was too lazy before

Production steps:

Step 1: milk skin: pour the milk into a bowl, steam for about 5 minutes, and turn off the heat.

Step 2: open the lid, you can see a layer of milk skin knot in the milk.

Step 3: pour out the milk from the bowl and leave the rind. (it's better to leave some milk in the bowl, otherwise it's easy to stick to the bottom of the bowl and won't float)

Step 4: cool the milk and add egg white. Mix well

Step 5: pour the milk into the bowl along the edge again!!! This step is the key, double skin milk depends on this step!!!

Step 6: steam the milk and make it solid. It's done!

Materials required:

Milk: 750ml

Eggs: 3

Sugar: right amount

Note: after steaming for the first time, be careful when pouring out the milk!! Don't let the milk skin stick to the wall of the bowl! Better keep more milk!! When doing the rest of the steps, keep the bowl wall moist, otherwise the milk skin is easy to get down!!

Production difficulty: unknown

Process: steaming

Production time: 20 minutes

Taste: sweet

Chinese PinYin : Shuang Pi Nai