The first step is to pour the milk into the pot just boil (burned for a long time will destroy the proteins, and can not afford the milk skin), and then poured into a large bowl, then you can see that the surface of the milk knotted a layer of wrinkled milk skin.
The second step is to take an empty bowl and put two egg whites (egg whites and yolks separated from the two spoons of sugar, stirring until the sugar is dissolved (do not beat for too long, or else it becomes a bubble)
The third step is to wait for the milk to cool down a little bit, use chopsticks to puncture the skin of the milk, and then the milk is slowly poured into the large bowl containing egg whites, stirring evenly, and then slowly poured along the side of the bowl back into the bowl to stay with the skin of the milk of the large bowl, you can see that the skin of the milk will float up on its own.
The fourth step Finally, put the milk into the pot of water steamed for about ten minutes, with chopsticks from the middle of the prick, no milk out of the description of all the coagulation up,
Tips: 1. to use whole milk, the higher the fat content the better; 2. milk boil to put a while, so that the milk skin has time to fully condensed; 3. to use the fire slowly stewed, the milk is just all the coagulation of the fire, the old taste on the
Teach you to do double skin milk
1, boil the milk (low heat)
2, boil and pour into a bowl to cool
3, beat the egg white, beat
4, this time the milk is also cool, the surface of the milk skin
5, lift the corner of the milk skin, the milk poured back into the pot with sugar and hit the uniform (pay attention to oh, don't break the skin, to it remains at the bottom of a layer of the bowl, the milk skin is still there, and the milk skin is still there. (To leave it in the bottom layer of the bowl)
6, gently stir the egg whites and milk fusion together, if the egg whites have not been beaten beforehand, then how to stir the egg whites are a piece of uneven (mixing is complete, the mixture is poured into the bottom layer of the bowl just now there is a creamy skin, be careful ah, do not break the creamy skin)
7, covered with plastic wrap, on the pot of steam
The last point of production and repeat the order of production
Milk pot to heat a bowl of milk, boil and pour into a small bowl to wait for cooling. At this point, fill the large bowl with egg whites (one large egg and two small eggs), sugar and stir. When the milk in the small bowl has cooled, carefully pierce the milk skin and slowly pour the milk into the large bowl. If done correctly, the milk skin will be securely lying on the bottom of the small bowl. Okay, whisk the egg whites, sugar and milk in the large bowl, and slowly (always slowly) pour it back into the small bowl. If done correctly, the milk skin at the bottom of the small bowl floats up and covers the mixture. Into the pot, steam. In due course, it is removed from the pot, cooled, and a new crust is created. This is called double cream.