double-layer steamed milk custard(shuang pi nai )

double-layer steamed milk custard

Introduction:

"Recently, there has been a flood of milk in my family. My mother-in-law doesn't like to drink milk, so I've brought all of them to my family. The shelf life of milk is short, so there will be more dairy products recently. Solve it early so that it doesn't expire. "

Production steps:

Step 1: milk, egg white, sugar.

Step 2: pour the milk into the milk pot and boil

Step 3: pour into a bowl and place at room temperature to form milk skin

Step 4: break up the egg white.

Step 5: pour the cooled milk in the small bowl back into the pot, slowly and carefully, and leave the formed milk skin in the bowl

Step 6: sugar the milk in the pot

Step 7: add egg white and mix well

Step 8: slowly extend the stirred milk to the edge of the bowl and pour it back into the bowl through the screen. The first layer of milk skin just formed at the bottom of the bowl floats to the top

Step 9: cover with plastic wrap

Step 10: steam in a steamer over medium heat for about 20 minutes.

Step 11: after steaming, keep it dry for a few minutes. OK. You can put some honey beans on it. Hot or cold. Hey, hey, I just made honey beans yesterday. There are recipes.

Materials required:

Pure milk: right amount

Egg white: right amount

Sugar: right amount

Note: I use Mengniu pure milk, I think Mengniu's milk seems to be thicker.

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: sweet

Chinese PinYin : Shuang Pi Nai