double-layer steamed milk custard(shuang pi nai )

double-layer steamed milk custard

Introduction:

"Homemade double skin milk, healthy, safe, very suitable for children to eat

Production steps:

Step 1: prepare the raw materials first, and pay attention to the egg white.

Step 2: heat in microwave oven for 4 minutes. If you don't have a microwave, you can heat it in a hot milk pan. Don't boil it, just heat it. The milk can be heated at the same time

Step 3: the heating time of milk can start to beat egg white at the same time. Add sugar to the egg white. Stir well. The milk was cooled to one side.

Step 4: after the egg white is beaten, there will be a layer of milk skin on the milk.

Step 5: carefully pierce the skin on the edge of the skin.

Step 6: pour the milk into the beaten egg white. Be careful when you get there. You need to leave the milk skin in the original bowl and only pour out the milk. Leave a little milk in the original bowl to prevent the skin from sticking to the bottom of the bowl. Mix the milk and eggs well.

Step 7: remove the bubble with a colander. Then pour the milk back to the original bowl. Be careful to let the skin float again.

Step 8: seal with plastic wrap. Add hot water to the steamer

Step 9: add hot water into the steamer, put the sealed milk into the steamer, steam for 10 minutes with high heat, and then steam for 5 minutes with low heat. (because everyone's firepower is different, you can take it out when you think it's steamed, and insert the chopsticks into the bowl to see if it's OK.) after that, you can put it in the refrigerator to cool, which is more delicious.

Materials required:

Yili: 2 bottles

Sugar: at will

Eggs: 2

Note: I think the most important thing is to grasp the steaming time

Production difficulty: simple

Process: steaming

Production time: half an hour

Taste: milk flavor

Chinese PinYin : Shuang Pi Nai