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Do you want to freeze or refrigerate double skin milk?
Refrigerate in the refrigerator.

The following is a description of the practice of double-skin milk for reference. First, prepare the materials: whole milk: 400g, whipped cream: 40g, condensed milk: 60g, egg white: 45g, and honey beans: appropriate amount.

1, whole milk, whipped cream, condensed milk, stir well together, and then heat it with low heat until it bubbles slightly. Don't boil it.

2. Pour the cooked milk into the prepared small bowl and cool naturally. During the cooling process, a layer of milk skin will form on the surface.

3. Pour the egg white into the milk pot and break it up with chopsticks.

4. Block the milk skin with chopsticks, and then pour the milk in the bowl back into the milk pan. Leave a little milk at the bottom of the bowl, so that the milk skin will not stick to the bottom of the bowl but will float.

5. After pouring the milk in, stir well.

6. Sieve the milk mixed with egg white.

7. Stick to the wall of the bowl and slowly pour the filtered milk back into the small bowl (the milk skin will float again during the pouring process, so that a layer of milk skin will float on the surface).

8. Seal the small bowl with plastic wrap, pour half a bowl of water into the steamer, put the bowl filled with milk into the steamer, cover it, boil over high heat, and turn to low heat for 12 minutes.

9. Turn off the fire after 12 minutes, let the double-skin milk cool naturally, and then put it in the refrigerator to eat.