double-layer steamed milk custard(shuang pi nai )

double-layer steamed milk custard

Introduction:

Production steps:

Step 1: raw materials: 250ml pure milk, 2 eggs (only protein), 35g white sugar

Step 2: open the egg and separate the protein and yolk

Step 3: add white sugar to the protein

Step 4: stir until the sugar dissolves

Step 5: pour the milk into the milk pot and heat over low heat until it is boiling

Step 6: immediately pour into a bowl and let cool until a layer of milk skin appears

Step 7: with chopsticks at the edge of a little bit, will pour out the milk

Step 8: leave a little milk at the bottom of the bowl to prevent the milk skin from sticking to the bottom of the bowl

Step 9: pour the milk into the protein solution and stir well

Step 10: filter out the bubble

Step 11: pour back into the milk cup along the edge

Step 12: milk skin floating on the surface

Step 13: wrap it with plastic wrap

Step 14: put it on the steaming rack, cover it and bring to a boil over high heat, then turn to low heat and steam for about 15 minutes

Step 15: it can be served with fruits and honey beans....

Step 16: finished product

Materials required:

Pure milk: 250ml

Eggs only (2)

Sugar: 35g

Note: 1, the milk is about to boil, then leave the fire, don't boil, you can also directly pour the bowl into the microwave oven heating, 2 minutes is almost 2, pour out must be slowly pour, so as not to break the milk skin 3, the bottom of the bowl to leave a little milk Oh, Figure 7 bowl wall wrinkled is milk skin 4, finally pour back into the milk cup, milk skin must float on the surface Success.. Otherwise it's not double skin milk, 5, camera can't, it's not clear, make do with it, can't wait, open to eat..

Production difficulty: ordinary

Process: steaming

Production time: half an hour

Taste: sweet

Chinese PinYin : Shuang Pi Nai