double-layer steamed milk custard(shuang pi nai )

double-layer steamed milk custard

Introduction:

Double skin milk

Production steps:

Step 1: raw materials of double skin milk: a large bowl of Mengniu milk (about 400ml), two egg white, two spoonfuls of sugar (or condensed milk without sugar, it will be more fragrant and pure)

Step 2: 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), 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.

Step 3: take an empty bowl and put in two egg whites (the method of separating egg whites and yolks must be known by everyone, so I won't say more), two spoonfuls of sugar, mix well until the sugar dissolves (don't beat for too long, otherwise it will turn into a bubble)

Step 4: 3) when the milk is a little cold, pierce the milk skin with chopsticks, then slowly pour the milk into the big bowl with egg white, stir evenly, and then slowly pour back the big bowl with milk skin along the edge of the bowl, you can see that the milk skin will float by itself.

Step 5: 4) 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 that it's all condensed. It's a great success.

Materials required:

Milk: moderate

Sugar: right amount

Egg white: right amount

Note: the first layer of milk skin is sweet, the second layer is smooth, perfectly matched, so it's called "double skin milk". You can eat it cold or hot, and it's the same delicious. If you like, you can also add lotus seeds and red beans to steam together, which is rich in nutrition and beauty. Tips: 1. Use full fat milk, the higher the fat content is, the better; 2. Boil the milk for a while, so that the milk skin has time to fully coagulate; 3. Simmer slowly with slow fire, and turn off the fire as soon as the milk is completely coagulated, which will make the milk taste bad when it is old

Production difficulty: simple

Process: steaming

Production time: 10 minutes

Taste: sweet

Chinese PinYin : Shuang Pi Nai