Speaking of double-skin milk, it is actually a Cantonese dessert, and now it has spread all over the country. Double skin milk has a very long history. It was founded in the late Qing Dynasty. It is said that a local farmer in Shunde accidentally dug up a pattern in buffalo milk when making breakfast in the morning, which has been passed down to this day.
I watched He Laoshi's double skin milk video today, and immediately made it. This is a success. The taste is smooth and tender, and the milk is full of fragrance. I didn't lose anything when I bought it outside. Considering that many friends like to eat double-skin milk, I have specially arranged the methods so that you can understand them. Here's how. Don't miss friends who love double skin milk. You don't have to buy it after you finish learning.
He Jiong double skin milk with the same paragraph.
Ingredients: 2 eggs, milk 1 bowl, fine sugar 18g.
1. First, pour the milk into the milk pan, and slowly heat it with medium and small fire until the edge of the milk bubbles slightly, then turn off the fire.
2. Then pour the heated milk into a bowl for later use.
Then we separate the egg white from the yolk. Today, we only need the egg white part (the egg yolk can be fried and eaten without wasting). Pour the fine sugar into the egg white bowl and beat it evenly with a manual eggbeater. Don't stir it too much, it will send the egg white away. In addition, if you don't have a manual eggbeater at home, you can use chopsticks to stir.
4. Pour the milk into the egg white bowl and stir well quickly. After stirring, it is best to filter once with a sieve to filter out the foam on the surface. If there is no mesh screen at home, use a spoon to skim off the floating foam on the surface.
5. Pour the filtered milk and egg white mixture into a small bowl, cover it with plastic wrap and poke holes in it with a toothpick. At this time, heat a small pot of water in the pot.
6. After the water in the pot is boiled, put it in a steaming rack, put the bowl on the steaming rack, cover it, and steam it on low heat 10 minute. Don't take it out of the pot immediately after steaming, put it in the pot and use the residual temperature to suffocate for about 5 minutes.
7. Finally, after the double-skin milk is slightly cooled, we can add honey water and oatmeal to increase the flavor, and of course we can also eat it directly. If you are not in a hurry to eat, it is recommended to refrigerate for a while, so it tastes better.
Tips:
1, it is best to choose full-fat pure milk for milk, so that the taste of double-skin milk will be better.
2. The time for steaming double-skin milk is not fixed, because the steaming containers are different and the cooking time is different, so everyone should adjust it according to the actual situation.
3, make your own double skin milk, don't entangle the milk skin part, because whether there is a layer of milk skin or not, the taste is the same.