Healthy and delicious dessert double skin milk(jian kang mei wei tian pin shuang pi nai )

Healthy and delicious dessert double skin milk

Introduction:

"Double skin milk, as the name suggests, is milk with double skin. It is said that when he shisan, a farmer's son in Shunde, cooked breakfast in the early morning, he accidentally made a pattern in the water and milk. Soon an old friend bought the formula and opened a food stall. The Shunde double skin milk became a tradition, and the double skin milk has been handed down since the late Qing Dynasty. This is a more traditional approach. "

Production steps:

Step 1: first pour the milk into the pot and just boil it (it will destroy the protein and can't form the milk skin after burning for a long time), and then pour it into the big bowl. At this time, you can see a layer of wrinkled milk skin on the surface of the milk. (if the skin is incomplete in half a day, put it in the microwave for one minute or two, and the skin will appear completely.)

Step 2: put two egg whites and two spoonfuls of sugar into an empty large bowl, and mix well until the sugar dissolves (don't beat too long, or the egg will bubble)

Step 3: when the milk is a little cold, pierce the skin with chopsticks, and then slowly pour the milk into the large bowl with egg white, stir evenly, leaving the skin

Step 4: slowly pour back the big bowl with milk skin along the edge of the bowl, and you can see that the milk skin will float by itself.

Step 5: finally, put the milk into the pot and steam it for about 10 minutes. Stick it in the middle with chopsticks. If there is no milk flowing out, it means it's all condensed. It's a great success.

Step 6: good results!

Materials required:

Pure milk: 400ml (whole milk)

Egg white: 2

Sugar: 2 teaspoons

Note: 1. Use full fat milk, the higher the fat content is, the better; 2. Don't boil the milk, otherwise the skin will break too early; put the hot milk for a while, so that the skin will have time to fully coagulate; 3. Simmer slowly with slow fire, turn off the fire just after the milk has completely coagulated, and the taste will be bad when it is old; leave a gap in the pot cover, if not, the water vapor will drop on it;

Production difficulty: ordinary

Process: steaming

Production time: half an hour

Taste: sweet

Chinese PinYin : Jian Kang Mei Wei Tian Pin Shuang Pi Nai