Blueberry double skin milk(lan mei shuang pi nai )

Blueberry double skin milk

Introduction:

"Last time I bought blueberry sauce, I had to deal with all kinds of frustrations, from cookies to muffins, to blueberry yams, and today's blueberry double skin milk. It's very delicious. With blueberry sauce, the taste is very rich. In this cold winter, a bowl of homemade blueberry double skin milk is really warm. I left a small bottle for my colleagues. It's not enough to call back, ha ha."

Production steps:

Step 1: pour the milk into the milk pot and bring to a boil

Step 2: pour the cooked milk into the bowl and wait for it to form a layer of milk skin

Step 3: pour out the milk under the rind and leave a little milk at the bottom of the bowl

Step 4: separation of yolk and egg white

Step 5: mix the egg white with the milk and sift

Step 6: add white granulated sugar. The amount of sugar depends on your preference

Step 7: along the edge of the bowl, gently pour the milk into the bowl with milk skin

Step 8: cover with plastic wrap

Step 9: put cold water into the pot and heat over low heat for 15-20 minutes. Don't open the lid, simmer for 5-10 minutes and then open it

Step 10: drizzle with blueberry sauce

Materials required:

Milk: 250ml

Eggs: 2

White granulated sugar: right amount

Blueberry sauce: right amount

Note: 1 it's better to choose whole milk, it will be easier to form milk skin. 2 the milk and egg white should be screened, so that the taste will be smooth. 3 the milk will form milk skin when it is cold. When pouring out the milk, leave some milk in the bowl to prevent the milk skin from sticking to the bowl

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: milk flavor

Chinese PinYin : Lan Mei Shuang Pi Nai