Materials:
6 egg whites, tartar powder 1 tsp, sugar 1 20g, milk 1/4 cups, a few drops of vanilla extract, 90g of low-gluten flour, and 0//4 tsp of salt.
Exercise:
1. Put the egg white and tartar powder in a steel basin, and don't touch any oil, water or egg yolk (otherwise it won't get fat).
2. Beat the egg whites with an egg beater for 1 min and then add sugar to continue beating.
3. Beat for 6~7 minutes until wet foaming (that is, the egg beater picks up the protein tip and droops), and it is not necessary to foam hard like a sponge cake.
4. Remove the blender, add milk and vanilla extract, and gently stir evenly with a rubber spatula.
5. Sieve in flour and salt, stir well, stir well, don't stir too much.
6. Pour the batter into a 9-inch hollow circular model and smooth the surface.
7. Bake in the oven 190 degrees for 25 minutes. The surface is cracked, slightly burnt, and cooked as soon as it is sexual.
8. Cut around the model with a knife, turn it over and throw it hard, and the cake will fall out. Angel cake is hard and won't break.
2 "Cream Strawberry Cake"
Basic materials
Vessel: baking tray (12x25cm) 1.
Materials:
2 eggs (scattered), sugar 35g, vanilla extract a few drops, fresh milk 1-2 tablespoons, low-gluten flour 25g, corn flour 25g, baking soda powder 1/4 teaspoons, whipped cream material, fresh cheese 250g, whipped cream 1/2 cups, sugar 30g, vanilla.
Exercise:
1) spread baking paper on the baking tray, and then put it in the oven to preheat it to 18 degrees.
2) Sift 25g of low-gluten flour, 20g of corn flour and 1/4 spoonfuls of baking soda respectively and stir them evenly for later use.
3) Dehydrating the fresh cheese in the fresh cream material to about180g. ..
4) Pour the egg yolk and sugar into a clean steel basin and heat it with warm water until it becomes sticky.
5) Add the fresh milk and the material A treated in step 2, and stir thoroughly and evenly. Pour into a baking tray and bake at 180 degrees 12 minutes.
6) Take the cake out of the baking tray after cooling.
7) Use ice water to cool the whipped cream. After that, divide the sugar into 8-9 equal parts, add it slowly and stir well. Finally, add vanilla extract and stir well.
8) Remove the pedicels from the washed strawberries, leaving only 2-3 strawberries for decoration.
9) Evenly spread the whipped cream processed in step 7 on the cake, and spread strawberries on it.
10) put it in the refrigerator for 20-30 minutes, and decorate the cake surface with the remaining whipped cream. Spread strawberries and mint leaves, and then put them in the refrigerator for 20-30 minutes.
note:
Sponge cake uses non-stick corn flour in addition to egg yolk. Replacing high-calorie whipped cream with fresh cheese with high nutritional value can reduce calories. Coupled with strawberries rich in vitamin C, this dessert can be said to be both beautiful and nutritious.
3 "Formula Name Tomato Cake
Basic characteristics: invigorating stomach and nourishing blood
Basic materials:
3 eggs, 50 grams of minced meat, 20 grams of fried peanuts with dried seaweed, 2 tomatoes, 20 grams of peanut oil, chopped green onion 10 grams, Jiang Mo, a little salt, monosodium glutamate and cooking wine.
Method:
1, eggs into the bowl, beat well;
2. Chop dried shrimps and peanuts into powder, put them in a bowl, add minced meat, egg liquid, Jiang Mo, chopped green onion, refined salt, monosodium glutamate and cooking wine, and stir well;
3. Put peanut oil into a wok, pour in the mixed egg liquid, simmer for 15 minutes, take it out, let it cool, and cut it into patterns;
4. Cut the tomatoes into large pieces, put them around the plate, and cut the cake in the middle of the plate.
Efficacy: invigorating stomach and nourishing blood.
Usage: Take with meals.
Application: Suitable for patients with weakness of spleen and stomach, loss of appetite and anemia.
4 "Zhejiang Orange Cake"
It has a cake-like soft texture and attractive colors.
raw material
material
6 pieces of chocolate pie, 250g of orange juice, 60g of egg yolk, 50g of fine sugar, 5 pieces of gelatin tablets, 250g of animal whipped cream and 4 strawberries.
manufacturing process
Exercise:
1. Soak the gelatin tablets in cold water and cut two pieces of chocolate pie into small pieces for later use.
2. First, filter the egg yolk, then add orange juice and fine sugar, and boil it in water to about 80 degrees, that is, add the drained gelatin tablets to melt and mix well.
3. Beat the above materials into ice water until they are sticky, beat the light cream to 6 minutes, and stir well together.
4. Put the chocolate pie under the cake point model, add the filling to half the height, then add the chocolate pie cut into small pieces into the filling until it is filled, and all the materials are prepared in order.
5. Freeze for 2 hours until it is completely solidified, brush a layer of pectin (or not) after demoulding, and then decorate with strawberries.
5 "Zhejiang Cuisine Hometown Cheesecake"
raw material
Stuffing: flour 225g, baking powder 10g, sugar 50g, butter 150g and water 75g.
Fillers: 500g of whey cheese, 0/00g of sherry cream/kloc-,0/25g of sugar/kloc-,50g of flour, 35g of thick cream, 300ml of sour cream, 6 egg yolks and 6 egg whites.
manufacturing process
Filled skin:
1. Mix flour, baking powder and sugar, then add water and butter for molding, cover with impermeable paper, and cool 1 hour.
2. Preheat the furnace to 180℃.
3. Grease the two sides and bottom of the 23cm mold and paste the filler.
4. Put it on a low rack, bake for 8- 10 minutes at medium and low heat, and let it cool.
Filler:
1. Mix and stir all materials except egg whites until they are soft.
2. Stir the protein until it forms, and then add the mixture 1.
3. Pour in the stuffing skin, put it on a low rack, and bake for 30-40 minutes on medium-low heat. 4. Cool for 1-2 hours and decorate the dining table with frosting.
6 "honey cake"
Materials required:
Eight eggs, sugar 180g, honey14 cup, low-gluten flour 200g, salt14 tsp, salad oil 2 tsp.
Practice steps:
1. Preheat the oven to 175℃.
2. When baking, put it under the oven for about 50 minutes.
3. After the eggs and sugar are heated in water, beat them with electric egg beater for about 3 minutes, instead of beating them like ordinary sponge cakes.
4. Add honey and stir for 5 minutes until it thickens.
5. Sieve the flour and salt, and you are not afraid of stirring with a straight whisk, so you can rest assured that the stirring is thorough and even.
6. scrape the batter into the model, and the surface should be flat.
7. Pick up the model, drop it a few times, shake off the bubbles and bake.
8. Ok, take it out and buckle it upside down on the shelf, tear off the lining paper, cool it and slice it.
Remarks:
If your oven can't hold the 9.5x 1 1.5 inch square model, you can use the 7.5x9.5 inch square model, and multiply the material weight by 2/3 (the whole egg weight is 5, plus 1 yolk).
7 "raisin sponge"
Materials required:
4 eggs, fine sugar 120g, low-gluten flour 120g, salt 1/4 teaspoons, 2 tablespoons salad oil, 2 tablespoons milk, and a proper amount of raisins.
Practice steps:
1. Preheat the oven to 2 10℃.
2. Bake in the middle of the oven for 20 minutes. Just like the basic whole egg sponge cake. Finally, add raisins and scoop them into the model.
Cake making
& lt materials > two parts
Whole egg -3, refined sugar-150g, low-gluten flour-120g, cream-15g, milk-15cc.
& lt practice >
1. Add the white sugar powder to the egg and beat it with an egg beater until it bubbles. If the temperature of the egg is too low, it can be heated with warm water at 40℃, which makes it easier to make a soft, elastic and delicious cake.
2. Add the sieved low-gluten flour into 1 and mix well with a wooden spoon.
3. Pour the milk and cream dissolved in water into the two ingredients and mix them quickly. If the stirring is not enough, the cake will have big bubbles and rough taste. If it is stirred too much, the cake will become hard without bubbles.
4. Pour the three ingredients into the cake model and bake in the oven 180℃ for about 30 minutes.
Matters needing attention
The secret of making cakes:
If you want to make a soft sponge cake, it depends on the way the cake is stirred and foamed. If there are many bubbles, you must make them quickly before they disappear. Therefore, the materials are mixed in a shearing manner. Cleanliness of containers or eggbeaters is also very important. Eggs should not bubble when the utensils contain grease.
A cake mixed with dried fruit.
Ingredients: (1) low-gluten flour 100g, cream 120g (52) powdered sugar 100g, salt12 teaspoons (3) 2 eggs (4) 20g milk (5) candied fruit.
Exercise:
(1) Mix the materials (5) together for later use.
(2) Sieve the low-gluten flour, add cream and beat with an egg beater until the volume expands and the color turns white.
(3) Add the material (2) and mix thoroughly until there are no particles.
(4) Add eggs and stir well, then add milk and stir well.
(5) Finally, the materials prepared in the method (1) are added together and mixed evenly, and then put into an oven to bake at 170℃ for about 30 minutes.
Mushroom cake
Ingredients: sugar, egg white, cocoa powder, salad oil, butter.
Seasoning: sugar: protein = 2: 1, cake embryo: chocolate: butter = 4: 5: 1.
Exercise:
1 modulation protein Lentinus edodes: sugar: protein = 2: 1. While adding sugar, stir the egg whites until they are fine. Put mushrooms on a baking tray lined with white paper and sprinkled with a little flour with a toothless flower head of about 1cm, and sprinkle a little cocoa powder on the surface. Baking temperature 120℃ for about 40 minutes.
Preparation of chocolate cream: mix cocoa powder with salad oil and add butter (the thickness depends on the need).
3 use S.P sponge cake embryo, peel and cut into three layers, embed chocolate cream in the middle, scrape chocolate cream on the top and vertical sides, scrape a small circle of white oil in the middle, and decorate with mushrooms.
Glass cake
Materials:
Milk, egg yolk, sugar, corn starch, butter, agar and custard powder.
Seasoning:
Huang Qilin milk: yolk: sugar: corn starch: butter: agar: custard powder = 6: 3: 2: 1: 0.5: 0.04: 0.02.
Cake embryo: cream cream: transparent agar =2:5:3.
How to do it:
(1) Stir egg yolk with sugar, add corn starch and custard powder, stir well, and pour into hot milk and agar solution (water: agar = 5: 3: 0. 1). Heat it to a paste on the fire and use it while it is hot.
(2) Wash the cake embryo circle with the required size, enclose it with cellophane, embed a layer of S.P sponge cake embryo, pour in hot milk cream, and install a diamond net. Then, water: agar: sugar = 4: 0. 1: 1, boil the transparent liquid until it is slightly cool and pour it on the surface.
(3) demoulding after curing and decorating with fruits.
Cake making
& lt materials > two parts
Whole egg -3, refined sugar-150g, low-gluten flour-120g, cream-15g, milk-15cc.
& lt practice >
1. Add the white sugar powder to the egg and beat it with an egg beater until it bubbles. If the temperature of the egg is too low, it can be heated with warm water at 40℃, which makes it easier to make a soft, elastic and delicious cake.
2. Add the sieved low-gluten flour into 1 and mix well with a wooden spoon.
3. Pour the milk and cream dissolved in water into the two ingredients and mix them quickly. If the stirring is not enough, the cake will have big bubbles and rough taste. If it is stirred too much, the cake will become hard without bubbles.
4. Pour the three ingredients into the cake model and bake in the oven 180℃ for about 30 minutes.
Matters needing attention
The secret of making cakes:
If you want to make a soft sponge cake, it depends on the way the cake is stirred and foamed. If there are many bubbles, you must make them quickly before they disappear. Therefore, the materials are mixed in a shearing manner. Cleanliness of containers or eggbeaters is also very important. Eggs should not bubble when the utensils contain grease.
A cake mixed with dried fruit.
Ingredients: (1) low-gluten flour 100g, cream 120g (52) powdered sugar 100g, salt12 teaspoons (3) 2 eggs (4) 20g milk (5) candied fruit.
Exercise:
(1) Mix the materials (5) together for later use.
(2) Sieve the low-gluten flour, add cream and beat with an egg beater until the volume expands and the color turns white.
(3) Add the material (2) and mix thoroughly until there are no particles.
(4) Add eggs and stir well, then add milk and stir well.
(5) Finally, the materials prepared in the method (1) are added together and mixed evenly, and then put into an oven to bake at 170℃ for about 30 minutes.
Mushroom cake
Ingredients: sugar, egg white, cocoa powder, salad oil, butter.
Seasoning: sugar: protein = 2: 1, cake embryo: chocolate: butter = 4: 5: 1.
Exercise:
1 modulation protein Lentinus edodes: sugar: protein = 2: 1. While adding sugar, stir the egg whites until they are fine. Put mushrooms on a baking tray lined with white paper and sprinkled with a little flour with a toothless flower head of about 1cm, and sprinkle a little cocoa powder on the surface. Baking temperature 120℃ for about 40 minutes.
Preparation of chocolate cream: mix cocoa powder with salad oil and add butter (the thickness depends on the need).
3 use S.P sponge cake embryo, peel and cut into three layers, embed chocolate cream in the middle, scrape chocolate cream on the top and vertical sides, scrape a small circle of white oil in the middle, and decorate with mushrooms.
Glass cake
Materials:
Milk, egg yolk, sugar, corn starch, butter, agar and custard powder.
Seasoning:
Huang Qilin milk: yolk: sugar: corn starch: butter: agar: custard powder = 6: 3: 2: 1: 0.5: 0.04: 0.02.
Cake embryo: cream cream: transparent agar =2:5:3.
How to do it:
(1) Stir egg yolk with sugar, add corn starch and custard powder, stir well, and pour into hot milk and agar solution (water: agar = 5: 3: 0. 1). Heat it to a paste on the fire and use it while it is hot.
(2) Wash the cake embryo circle with the required size, enclose it with cellophane, embed a layer of S.P sponge cake embryo, pour in hot milk cream, and install a diamond net. Then, water: agar: sugar = 4: 0. 1: 1, boil the transparent liquid until it is slightly cool and pour it on the surface.
(3) demoulding after curing and decorating with fruits.
Black Forest Cake
Ingredients: whole egg 850g, sugar 540g, emulsifier 30g, fresh milk120g, low-gluten flour 294g, cocoa powder147g, liquid milk oil 80g, fresh animal oil 500g, black cherry in wine and cherry liqueur 50g.
working methods
1. Beat the egg whites together until 9 o'clock and distribute them. Hold them with your fingers until they become sharp and hard and don't drip.
2. After mixing the emulsifier and fresh milk, add the egg yolk and stir until it looks like foam, then add the protein into the fresh milk solution and stir evenly.
3. Mix and sieve the low-gluten flour and cocoa powder, add them into the evenly stirred egg paste, and stir them evenly by hand or scraper.
4. Add liquid milk oil, stir it evenly to form a batter, then pour it into a baking mold, bake it at 170℃ and 180℃ for about 45 minutes, then cool it at 170℃ for another 20 minutes, and then take it out for cooling and demoulding for later use.
5. Scrape the bitter-sweet chocolate brick into thin chocolate chips with a steel knife for later use.
6. Cut off the uneven part of the cooled cake surface, then cut it into three equal parts, add the same amount of water and cherry wine, carefully brush it on the surface with a small brush, and finally coat it with animal fresh cream.
7. Cut the wine-stained black cherry in half, spread it flat on the whipped cream, then cover it with a layer of chocolate cake, repeat the actions of buttering and spreading the cherry, and then cover it with a layer of chocolate cake. Finally, spread a thin layer of whipped cream evenly on the surface and sprinkle with chocolate chips.
Nagasaki wind honey cake in this field.
Ingredients: 8 medium-sized eggs (7 large ones), 300g sugar, 4 tablespoons honey, 50ml hot water (or warm milk).
Mix and dissolve the above seeds for later use.
Model high-gluten flour 200g baking paper (about 20 * 20cm) Rubber scraper bowl portable eggbeater is about 23cm in diameter.
The way of doing things
1. Beat the eggs and sugar at one time, beat with a hand-held egg beater at high speed for about 10 minute, and move evenly along the edge of the bowl until it bubbles.
2. Add the dissolved honey and stir for 1 ~ 2 minutes.
3. Replace the portable egg beater with medium-speed high-gluten flour, add it in 2-3 times and stir for 2-3 minutes. At this time, be careful not to blow out big bubbles or leave powder particles.
4. Stop the portable eggbeater, lift the batter with the top, and try to write a Japanese character (の). If you can see this word clearly, it means that the egg is bad. At this time, the test chamber is preheated to 170℃ ~ 180℃.
5. Put the batter into the model, and be careful not to touch it around. Use a rubber scraper, called bubble cutting, just like cutting batter vertically, and cut it several times. If bubbles appear, gently stroke them off. This process has to be repeated several times.
6. The model is placed on the ceiling of the test box, in the middle of the test box. Take it out after about 1, cut it out by the method of 5), and put it into the test box again, and repeat it for about three times. After that, take the test for 8 ~ 10 minutes until the surface is a little burnt.
7. At this time, move the ceiling to the lower section, and set the test chamber at 150℃ ~ 160℃ for about 60 minutes.
8. Take it out after the surface is equal to strong tea color.
9. Take away the newsprint model immediately, put it on the test network, and peel off the LV tin foil paper on the side.
1 Open the cellophane that can wrap the cake and turn the top of the cake down. The tin foil at the bottom is also completely peeled off when it is hot and wrapped in cellophane.
Matcha red bean cake roll
Ingredients: 50g low-gluten flour, 3g baking powder, 0.5 teaspoon of 65438+ matcha powder, 3 eggs, 50g sugar and 200g red bean paste.
The way of doing things
1. Sieve the low-gluten flour, matcha powder and baking powder for three times.
2. separate the eggs, separate the yolk from the egg white, put half a amount of sugar in the yolk, beat the eggs evenly and quickly beat them until they are sticky.
3. Add half a amount of sugar to the egg white several times and beat until it is hard and foaming (the front end can be lifted to leave a triangle).
4. Put 3) into 2), add the powder bit by bit, and be careful not to mix and foam.
5. Stick a piece of release paper on the test paper, pour in the batter, preheat the test box to 180℃, and take the test for about 10 minutes. Stick it with a toothpick. If the batter is not sticky, it means that you have passed the test. Then use the lower side of the test paper as the inner side, coat it with red bean paste and roll it up.
Pineapple tart
Ingredients: sugar, liquid glucose, protein, water, almond powder, butter.
Seasoning: almond sugar: granulated sugar: liquid glucose: protein: water: almond powder =1:0.15: 0.15: 0.3: 0.6.
How to do it:
(1) Heat sugar, liquid glucose and water to 1 18℃, then mix in almond powder, and quickly stir in protein to form soft almond candy balls.
(2) The shape of the cake embryo is like a pineapple with a sponge cake.
(3) use butter to make pineapple yellow. The surface is irregularly inlaid with flower heads with about 0.4cm flower teeth, and the top is coated with chocolate butter. Almond candy is decorated with a little green pigment.
(4) Peel the cake embryo, cross-cut three layers, embed butter in the middle, and scrape the top surface and vertical edge with butter. Surrounded by a long strip made of almond balls, the flowers are clamped with flower tongs, and the pineapple is placed in the center and decorated with flowers.
Cake embryo: butter = 4: 6.
A light cheesecake
Formula (a): 4 eggs, sugar 120g, medium flour 120g, 40g cream and a little vanilla oil.
Formula (b): 340g milk, 500g cheese cream, and cream120g.
Formula (c) 7 egg yolks, lemon juice 15 ml, 240 g of milk, 60 g of low flour and 60 g of corn flour.
Formula (D): 7 portions of protein, 220g of sugar and a little tartar powder.
processor
1. Eggs+sugar → Beat → Add vanilla oil and low flour → Cut into sections and stir evenly.
2. Melt the cream in water, take a little batter and mix well.
3.(2) Add (1) and stir evenly (bright) → put in a baking tray → smooth.
4. Baking, preheating at 200/200℃, charging at 180/0℃ for about 10 minute.
5. Cut into oval shapes and spread on the bottom of the baking mold → sprinkle with raisins for later use.
Shortbread:
Raw material formula: 5.75kg of white flour, 7.5g of alkaline flour, 65438 of rapeseed oil and 0.5 kg of pepper oil.
manufacturing method
1. Crispy: Heat 250g of rapeseed oil in the pot, remove from the fire, slowly pour 750g of white flour, stir well, then take it out of the pot and put it into a basin for later use.
2. Mixing flour: pour all the remaining white flour into the basin; Boil the alkaline noodles with 2. 15kg water (60% cold water and 40% boiled water). First, pour 60% alkaline water into the dough repeatedly, then pour 25% warm water, knead it into a hard dough with shiny surface, then sprinkle the remaining alkaline water into it and squeeze it on the dough with your fist to make the alkaline water penetrate into the dough. Then move the dough to the panel and rub it hard until it is tough, then stretch it into long strips, then coat it with clear oil, and then connect it with 100 flour agent weighing about 65g. In order to prevent adhesion, each flour can be smeared with some oil, and then kneaded into strips of about 12cm one by one.
3. Making a cake: Crush the rubbed strip, then roll it into dough with a small rolling pin about 5 cm wide, spread 7.5 grams of ghee one by one, sprinkle 0.5 grams of salt and pepper, pick up the dough head on the right with your right hand, pull it out, then fold it into three folds, each fold is about 20 cm long, and then roll it from right to left. When rolling the dough, use your right finger to pull the dough sheet slightly to the width, and your left finger to hold both sides of the dough sheet.
4. Coating: the dough is pressed into a small round cake with a slightly thinner center and a diameter of about 7 cm. Pour 50 grams of oil into the pot and put the small round cakes into the pot one by one, so that the firepower at the bottom of the pot should be evenly distributed. Scattered everywhere. The fire on the tobacco is concentrated in the center of the tobacco, thus holding up the heart of the shortbread and making it expand. After about 3 minutes, remove the baking tray, pour 50 grams of clear oil on the shortbread, change the position one by one according to the fire color to prevent scorching, then cover the baking tray. After 1 minute, turn the shortbread over and change the position to achieve uniform fire color and crisp and yellow sides.
The practice of double skin milk is also very simple. First, the fresh milk is hot, but it won't open. Pour it into the bowl while it is hot. Soon, a layer of skin formed on the surface of fresh milk, and the skin was pierced with chopsticks. Slowly pour the milk out of the bowl, add appropriate amount of protein and sugar, and then slowly pour it back into the original bowl. The original skin floats slowly, and then it is steamed on the fire, which will soon produce a layer of skin, thus forming a double skin. The most important thing to make double-skin milk is to choose the ingredients. The quality of double-skin milk first depends on the freshness of milk. The grandma Niu Niu must be fresh grass milk, so that the double skin milk can be smooth and thick. Secret: 1 To use whole milk, the higher the fat content, the better; 2. Milk can't be boiled, otherwise the milk skin will break if it is formed too early. Hot milk should be placed for a period of time to allow the milk skin to fully solidify; 3. Simmer slowly, turn off the fire when the milk is completely condensed, and it will taste bad when it is old; Leave a gap in the lid. If you don't let it go, water vapor will drip on it and get pimples. The essence of double skin milk lies in its skin. It is known that it is rich in trace elements such as protein, calcium and phosphorus. Whether it is summer or winter, hot or frozen, you can taste it, just as it tastes sweet. Besides, you can also add red beans, lotus seeds, bird's nest eggs, raisins, ginger juice and other ingredients to the double-skin milk, which has various styles and endless varieties to meet different preferences. Then talk about the production points and repeat the production order. Heat a bowl of milk in a milk pot, pour it into a small bowl and wait for it to cool. At this time, pour the egg white (one big egg and two small eggs) into a large bowl, add some sugar and stir. When the milk in the small bowl cools, carefully prick the skin and slowly pour the milk into the big bowl. If handled properly, the milk skin will lie safely at the bottom of the small bowl. Well, stir the egg whites, sugar and milk in the big bowl evenly, and then slowly (definitely) pour them back into the small bowl. If handled properly, the milk skin at the bottom of the original small bowl will float and cover the mixture. Put it in a pot and steam it. Take out the pan in time and cool it to generate new milk skin. It means double skin milk.
Method 1:
Boil the freshly squeezed buffalo milk in the morning and pour it into a bowl while it is hot. Hot air will make the surface of fresh milk produce milk skin; After the milk is completely cooled, leave the skin and remove the milk, then add fine sugar and protein to the poured milk, stew it on the fire, and soon produce a layer of skin; Pour the stewed milk back into the original bowl, and a bowl of double-skin milk will be ready.
Method 2:
Double skin milk is white in color, rich in aroma, tender and smooth in taste, full of three senses, and it is not difficult to make. Ingredients: a large bowl of Mengniu milk (about 400ml, in proportion), two egg whites and two spoonfuls of sugar (1). First pour the milk into the pot and just boil it (it will destroy protein for a long time, and the milk skin will not form), and then pour it into a big bowl. At this time, you can. 2) Take an empty bowl, add two egg whites (the separation method of egg whites and egg yolks must be known to everyone, so I won't say much) and two spoonfuls of sugar, and stir evenly until the sugar dissolves (don't stir for too long, otherwise the eggs will become soaked). 3) When the milk is a little cold, pierce the milk skin with chopsticks, then slowly pour the milk into the bowl with egg white, stir it evenly, and then slowly pour it back into the bowl with milk skin along the edge of the bowl, and you can see it. 4) Finally, put the milk into the pot and steam it for about ten minutes, then stick it in the middle with chopsticks. If there is no milk flowing out, it means that it is concentrated, and you are done. The first layer of milk skin is sweet, and the second layer is smooth, which is a perfect match, hence the name "double skin milk", which is equally delicious when eaten cold and hot. If you like, you can also add lotus seeds and red beans and steam them together. They are both nutritious and beautiful. Oh, my God, why do I like them so much? Secret: 1 To use whole milk, the higher the fat content, the better; 2. Let the milk boil for a while, so that the milk skin has time to fully coagulate; Stew slowly with slow fire, turn off the fire when the milk is completely condensed, and it will taste bad when it is old. At present, I feel that life is extremely happy and there is no reason not to pamper myself.
Method 3:
1. Put the milk and sugar on the fire, mix well and cook on low heat. Milk is hot but not boiling. When sugar is fully dissolved, keep away from the fire (only boiled, sugar can be dissolved, but not boiled, otherwise the protein in fresh milk will denature and solidify at high temperature, and the milk skin will not be made). Pour the milk into several rice bowls and let it stand and cool. After a thin layer of cream is solidified on the milk surface of each bowl, use a thin bamboo stick to lift a corner of the milk skin along the edge of the bowl and tilt the bowl so that the milk under the milk skin flows into another container and the milk skin remains at the bottom of the bowl. According to this method, all the bowls of milk are collected in another container, leaving only the milk skin. 2. Put the egg white in a container, whip it with five chopsticks tied together at high speed in one direction until the egg white is milky white and gelatinous, pour it into a container filled with concentrated milk, stir it evenly, filter it with gauze to remove impurities, scrape off bubbles on the surface, then put it in a drawer, stew it with medium fire, and after about 10 minute, the stewed double-skin milk is obtained.
Method 4:
Materials:
A box of 250ML whole milk, sugar, 3 eggs (two pairs of preserved milk are enough if the eggs are big), plastic wrap 1, boil the milk with a small torch, and then pour it into a bowl for cooling (the above materials can be made into two small bowls or poured into two small bowls respectively). 2. Beat the egg whites in a large bowl (in one direction) until they bubble, and chopsticks can't pick them up. After the milk is cooled, the surface will crust. Gently lift the corner of the milk skin and pour the milk into a large bowl with egg whites. Never break the milk skin and leave it at the bottom of the bowl. This step is the most troublesome, but it is very important! In order to prevent the milk skin from flowing out with the milk, I usually block the bowl with a chopstick. ) 4. Add two spoonfuls of sugar, stir with milk and egg white, and blend together. 5. Slowly pour the mixture of milk, sugar and egg white into a bowl with milk skin at the bottom. At this time, the milk skin will slowly float. If the front operation is proper, the milk skin will completely cover the mixture. It doesn't matter if it's not done well. Don't lose heart. Single skin milk is not bad either, hehe. 6. Cover with plastic wrap and steam for 15 minutes. It tastes better when you put it in the refrigerator after cooling. You can also add some red bean ice, cherry or cocoa powder to it according to your preferences.
Method 5:
How to eat:
Put a bag of instant double-skin milk into a bowl, mix it with hot water of 90 ~ 100 degree 120 ml evenly, and then let it stand for 3~8 minutes to condense into double-skin milk with unique flavor. Finally, double skin milk can be frozen, which will be more delicious!
Method 6:
This time, I'll teach you a simple method. Although it is not very authentic, it does not affect the taste!
Materials:
Pure milk 1 bag, 5 eggs, yogurt or peanut milk 1 bag.
Exercise:
Separate the egg whites from the yolk in two bowls. Egg white bowl contains half a pack of milk, and egg yolk bowl contains half a pack of yogurt or peanut milk, which can be added according to personal taste. Steam in the pot for 20-25 minutes.