Cantonese double skin milk(guang shi shuang pi nai )

Cantonese double skin milk

Introduction:

"Double skin milk, as the name suggests, is milk with two layers of skin. It is made by boiling and steaming fresh milk and egg liquid. Because there are two layers of thin skin on the surface of the finished product, it is called double skin milk

Production steps:

Step 1: beat the egg white in one direction in a large bowl until it bubbles. Treat the foam with a spoon.

Step 2: when the milk is placed at the same temperature as the human body, mix the milk, egg white and cream, and pour them into the bowl with milk skin again to let the milk skin float naturally.

Step 3: when the milk is placed at the same temperature as the human body, mix the milk, egg white and cream, and pour them into the bowl with milk skin again to let the milk skin float naturally.

Step 4: steam on the steamer, put papaya and milk into the other two bowls covered with preservative film, and steam for 15 minutes. At first, you can pick the bottom of the milk with toothpick. If there is no liquid, it will be OK. After long familiar, do not pick it does not matter, turn off the fire and continue to simmer for 5 minutes.

Materials required:

Papaya: half

Eggs: 3

Milk: 1 bag

Sugar: two teaspoons

Note: 1. I like to put sugar in milk before cooking. It's easier to melt than sugar in egg white. 2. For the first time, I should be very careful when pouring out the milk. I often pick up the milk with toothpick, which is much less harmful than using chopsticks. 3. After the milk is poured out, it's better to leave some milk at the bottom of the bowl. The purpose is to keep the milk skin away from the bottom of the bowl. Otherwise, once the milk skin is stained with the bottom of the bowl, it's difficult to completely separate it. Finally, it can only be single skin milk. Although it doesn't affect the taste, it's not worthy of the name. 4. There will be a lot of bubbles after the egg white is beaten. It is recommended to filter it with a filter and then pour it into the milk. Exquisite, the final egg milk mixture can also be filtered to ensure the fine texture of the finished product. Don't pour the egg milk into the container too full, eight points is enough, otherwise it will affect the integrity of the skin. 5. When steaming, the bowl must be covered with fresh-keeping film or plate, which can prevent the water drop from the pot, affect the taste, and prevent steaming into honeycomb. 6. 120 ml milk needs a protein, only a lot more, and so on, too little protein affects the coagulation effect.

Production difficulty: simple

Process: steaming

Length: 20 minutes

Taste: sweet

Chinese PinYin : Guang Shi Shuang Pi Nai