double-layer steamed milk custard(shuang pi nai )

double-layer steamed milk custard

Introduction:

"The double skin milk is white and smooth, giving people a dignified and gentle feeling; it has strong aroma, strong milk flavor, enough egg flavor, and strong milk aroma, which reminds people of the vast and infinite prairie, mild spring breeze, and simple prairie life; the entrance is fragrant and smooth, with delicate taste, smooth as baby's skin, gentle as mother's touch, and every taste has the taste of happiness, It evokes the innocent life of childhood, and the mood is especially relaxed. Therefore, double skin milk is welcomed by the masses, spread so far, become one of the specialties of Shunde, also was rated as one of the "Chinese famous snacks."

Production steps:

Step 1: the material is shown in the figure

Step 2: separate the egg into egg white

Step 3: whole fat is better. I use fresh milk in paper bags. Put the milk in a bowl, put it in a water pot, cover it and boil. Or put it in the microwave for two minutes.

Step 4: cool the milk and let it stand until a layer of milk skin forms on the surface.

Step 5: take an empty bowl, add egg white and sugar, mix well until sugar dissolves

Step 6: pierce the skin and pour the remaining milk into the egg white. The milk remains at the bottom of the bowl.

Step 7: mix the milk and egg white thoroughly, pour the egg white milk into the milk cup slowly to make the first milk skin float to the surface.

Step 8: cover the lid (no lid can be sealed with plastic wrap), boil the water and steam for 10 minutes, steam well and take it out in the pot for a few minutes.

Step 9: steam!

Materials required:

Fresh milk: 1 box

Egg white: 1

Fine granulated sugar: appropriate amount

Note: 1. Steam over medium heat, do not fire, otherwise it is easy to steam out honeycomb. 2. It's OK to eat hot or refrigerated. Refrigerated food is better. It's best to sprinkle honey beans or put blueberry jam on the surface, and the taste is also good.

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: sweet

Chinese PinYin : Shuang Pi Nai