See also double skin milk(you jian shuang pi nai )

See also double skin milk

Introduction:

"I like double skin milk very much. I make it almost every day. I like his soft and smooth taste, with endless aftertaste and milk fragrance. And jujube is also my favorite, spring need to nourish the liver, suitable to eat sweet, not acid, so I eat three jujubes a day. Today, I want to put these two kinds of my favorite together to make the ultimate favorite

Production steps:

Step 1: prepare the material, 200ml milk, 2 eggs, (2 more egg white, better effect), 50g white granulated sugar, 3 red dates.

Step 2: pour the milk into the bowl and add sugar to the egg white.

Step 3: put the milk into the microwave oven and heat it for 3 minutes. (after many experiments, I found that the effect of milk skin heated in 3 minutes under medium high temperature is better.)

Step 4: after the egg white and sugar are fully mixed, the foam bubbles are filtered out, so that the double skin milk has smooth skin and good taste.

Step 5: take out the milk from the microwave oven and cool it with a layer of milk skin. Do you see the milk skin in the bowl? Carefully prick the skin with toothpick and prepare to pour out the milk. I had an idea when I cut the jujube. I wanted to make flowers, so the jujube cut in the photo was useless. I cooked porridge.

Step 6: take another bowl and take out the milk. Leave a layer of milk skin in the original bowl. Do you see it at the bottom of the bowl?

Step 7: after mixing the egg white with the milk, carefully pour it back to the original bowl with milk skin. (experience shows that when pouring back the mixture of egg white and milk, put a chopstick on the edge of the bowl, pour the milk along the chopsticks, and the original milk skin will float on the surface smoothly.) Did you see it in the picture? Cover the bowl with fresh-keeping film, prepare to steam in the steamer, prick a few small holes on the fresh-keeping film with toothpick, ensure the steam circulation when steaming, and prevent water drops from falling on the surface of the milk skin, which will affect the effect of the milk skin.

Step 8: take out the jujube after soaking in hot water for 5 minutes, cut the two ends of the jujube from the middle, turn the knife in the middle of the jujube, take out the jujube core, and keep it for flower making. I didn't use scissors to trim this time, so I didn't make roses. I just made a few strokes on the surface of jujube to form a flower.

Step 9: put the milk and jujube in the steamer and steam in cold water for about 10 minutes. (if you like something tender, steam it for 10 minutes. If you like something older, steam it for 15 minutes.)

Step 10: turn off the heat after steaming, do not open the lid immediately, let the remaining temperature of the steam gather the middle part of the milk. In the picture, it's steamed with red dates and milk

Step 11: look at the jujube on the top, isn't it soft and smooth?

Step 12: let's dig a small hole again. After so long, I've got a lot of experience. Today, I've done a good job.

Materials required:

Milk: 200ml

Egg white: 100g

White granulated sugar: 50g

Red dates: 3

Precautions: 1. The egg white must be filtered, otherwise the skin of the steamed milk will not be smooth, no appearance. 2. When steaming milk, we must cover it with plastic film and steam it in the pot, otherwise the steam drops will drop into the bowl and the skin of the milk will not be smooth.

Production difficulty: ordinary

Process: steaming

Production time: 20 minutes

Taste: milk flavor

Chinese PinYin : You Jian Shuang Pi Nai