Summer dessert -- red bean double skin milk(xia ri tian pin hong dou shuang pi nai )

Summer dessert -- red bean double skin milk

Introduction:

"I used to like to buy a cup of cool double skin milk outside to relieve the heat, but I always felt that it was more sweet than milk. I always thought that making double skin milk is a very complicated process, but today I try to make double skin milk for the first time. As long as I am patient and careful, I can make sure that it will be absolutely successful. The taste is excellent ~ "

Production steps:

Step 1: prepare the ingredients.

Step 2: Boil the fresh milk first, but don't boil it. Otherwise, it will destroy the milk quality structure and make it difficult to skin.

Step 3: pour it into a bowl while it's hot and let it cool naturally.

Step 4: separate the egg white from the protein, stir the egg white evenly, don't beat it for a long time, otherwise it will be sent.

Step 5: a layer of milk skin will form on the surface of cooled milk. This is the first layer of double skin milk.

Step 6: pierce the milk skin with chopsticks, slowly pour out the milk in the bowl, and leave some bottom at the bottom of the bowl. Otherwise, the milk skin is easy to stick to the bowl and will not float later.

Step 7: add the egg white and sugar to the milk.

Step 8: pour the sifted milk and egg white mixture slowly back to the original bowl along the edge of the bowl, and the original milk skin will float slowly.

Step 9: apply the preservative film, steam it in the pot, steam it over medium heat for 10 minutes, and then a layer of skin can be formed. In this way, two layers of skin are formed. The upper layer is sweet and the lower layer is smooth, so it is named "double skin milk".

Step 10: the first layer of milk skin is sweet and the second layer is smooth, so it's called "double skin milk". You can eat it cold or hot, and it's the same delicious.

Materials required:

Milk: 250ml

Egg white: one

Sugar: right amount

Red bean paste: right amount

Precautions: 1. Use full fat milk, the higher the fat content is, the better; 2. Put the milk for a while when it is boiled, so that the milk skin has time to fully coagulate; 3. Simmer slowly with slow fire, and turn off the fire when the milk is completely coagulated, so that the taste is not good when it is old.

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: milk flavor

Chinese PinYin : Xia Ri Tian Pin Hong Dou Shuang Pi Nai