Is double-skin milk the same as pudding-authentic double-skin milk (gelatin and cream) is very similar to pudding, that is, Q-bomb. Real double skin milk is not so fragrant, it tastes like tofu brain, but it is really memorable! ! !
-Many "double-skin milk" on the market are indeed pudding made of powder. The real double-skin milk is boiled with full-fat fresh milk, packed in a small bowl, cooled, poked a hole in the edge of the skin, and slowly poured the milk out of the hole. The milk skin will cover the bottom of the bowl as a whole Let the poured milk cool, add proper amount of egg white and white sugar, then pour it into the bowl, put it into the steamer and cover the bowl. After freezing in the refrigerator, the surface will condense into a thick milk skin, and before that, a bowl of milk jelly will have two milk skins, thus making double-skin milk, which tastes fragrant, mellow, smooth and cool.
The difference between double-skin milk and pudding is that double-skin milk forms a layer of milk skin after heating, pierces a small hole, pours the milk out, processes it, and then pours it back along the small hole, and then processes it, so that there are two layers of milk skin to make pudding. Without milk skin, the milk is directly steamed out, like steamed egg custard, or frozen and left standing by adding an edible coagulant. The technology of these two puddings is simpler than that of double-skin milk. Many double-skin milk and pudding have different tastes and taste principles. Personally, I prefer double skin milk, which is more fragrant and tastes good. Pudding is just more fun to shake, maybe more fancy than double skin milk. To put it bluntly, it is beautiful. Everything else is not as good as double skin milk. I firmly support China traditional snacks ~
The practice of double-skin milk is 1. First separate the egg yolk from the egg white (using a professional separator), and break the egg white with sugar.
2. After the boiler boils, add milk and steam for a few minutes. After cooling, a layer of milk skin floats on it.
3. Cut a 10 cm incision along the edge of the milk skin with a knife.
4. Pour the milk in the bowl into another container and leave some milk at the bottom of the bowl to prevent sticking. (You can see the skin sticking to the edge of the bowl)
5. Then pour the broken egg white into the milk in another container and stir well.
6. Use a fine screen to filter out some impurities that are not scattered.
7. Finally, hold your breath and carefully pour the filtered milk back along the incision. (This process is related to the success or failure of double skin milk, and it takes almost one breath. You can see that the original milk skin is slowly floating up. )
8. Finally, cover with plastic wrap and steam in a steamer for about 12 minutes, and make some adjustments according to the amount of raw materials.
9. You can see that delicate and smooth double skin milk can be successful once. Remember to eat the best recipe at 40-50 degrees.
Tips:
1. Make double skin milk with whole milk. The higher the fat content, the better, otherwise the milk skin is not thick enough.
2. The milk must not be cooked when it is cooked, otherwise the milk skin formed prematurely will be easily broken, and it is best to steam it with fire.
3. The milk skin needs to be steamed and cooled before it can be formed. If you can't see the milk skin, you can wait and don't fail.
4. When pouring milk in step 7, it is best to use a small pot with a sharp mouth to slowly pour milk along the incision. If you pour too much milk, your skin may not float too quickly.
Caramel pudding material
Two eggs? Milk 200ml? 30 grams of sugar (for pudding liquid)
60g sugar (for caramel)? Water 20g? Cream vanilla powder (refined)? Custard powder practice of baili liqueur
1. Cook the caramel first. Heat 60g sugar and 20g water in a pot and cook caramel. When the color turns golden yellow, observe the color from the fire. When the color is lighter than the picture, pour it into the pudding mold. Because the photo was taken at night, the caramel color looks a little darker than it really is. ) 。
If there is no kitchen scale at home, you can estimate the quantity yourself. But as long as the ratio of caramel to water is kept at about 3: 1. Caramel will solidify when poured into the bottom of the bottle, just like the sugar outside the candied haws.
3, 200ml milk +30g sugar, slightly hot, after the sugar melts, pour it into the broken egg liquid and stir evenly. Let the pudding liquid stand for half an hour. Pour it into a mold or bottle.
4. Bake the tray in water bath and bake in oven 190 degrees for 20 minutes.
If there is no oven to steam in the steamer, it is best to seal it with plastic wrap to avoid bubbles inside.
6. After cooling, put it in the refrigerator for cold storage.