Cooking with cold water is the best. Double skin milk is made of milk, and all kinds of cooking make people fully enjoy the delicious food. What I want to share with you this time is also the classic practice of milk "double skin milk". Double-skin milk is a dessert belonging to Cantonese cuisine, with rich flavor and lingering fragrance. If you eat a smooth q-bomb, it is especially popular with girls. In fact, those who like to eat double skin milk can make it at home by themselves. Remember that you can make milk and eggs. Double skin milk will taste very good. You can also open a physical store if you learn how to do it. Self-made double-skin milk is more secure without preservatives, and the qualified rate will be particularly high if it is carefully made according to the formula. Let's learn how to do it.
First, prepare the necessary food in advance. It is best to choose whole milk for milk, otherwise it is not easy to apply. Then I used two eggs. 40 grams of egg white, white sugar can be adjusted according to your own taste.
Pour the milk into a bowl, add water to the pot, boil it, put it into a bowl filled with milk, and steam it for 3 minutes, or immediately pour it into the pot and cook it. Be careful not to boil, just heat it, then take the milk off without shaking it and let it stand for a while.
After cooling for a few minutes, the milk will be coated with a layer, and then the film will be lifted from the edge of the container full of milk with a spoon, and then some milk will be poured out and left in the original glass container, so that the film can be waved on it.
Then put a small plate, separate the egg white from the bowl, add some white sugar according to your own taste, mix and stir well, then pour it into the milk, stir well again, and skim off the foam with dice.
Next, take off the coated milk bowl, lift a corner of the film with a spoon, pour the stirred milk into it, lift the film, put it in a pot and cook for 10 minute, turn off the fire and simmer for 5 minutes, then put it in a cold storage for a while to enjoy.
Cooking tips: the ratio of milk to egg white should be well grasped. Because the raw eggs I use are relatively small, the net weight of two egg whites is almost 40 grams. That kind of egg white can be matched with 220mL of milk, neither more nor less.
It is best to choose whole milk milk, which is more prone to conjunctivitis. After the milk is cooked, it must stand for a while. When there is enough time, the milk skins will have enough time to solidify together. Be careful not to cook, just heat it, otherwise the taste will be very easy to age. After the milk is covered with the skin, whether it is taken out or poured in, it must be smaller to avoid breaking the skin, otherwise it will not be shaped.