Specific practices
1, prepare ingredients, eggs, milk, sugar, lemon. I use xylitol instead of white sugar, and lemon juice can remove fishy smell.
2. Pour the milk into the milk pot and heat it. The milk begins to bubble, and leave the fire when it is about to boil.
3. Pour the milk into a bowl, quickly skim off the floating foam with a spoon, and let it stand for the formation of the milk skin on the surface.
4. Separate two egg whites into a bowl, add white sugar, squeeze a few drops of lemon juice to remove fishy smell, and beat the egg whites evenly.
5. After the milk skin on the surface of the milk is formed, pour the milk into the egg white along the edge of the bowl and mix well. Be careful not to pour all the milk, leave some in the bowl, which is beneficial to the floating of the milk skin behind.
6. Mix the egg white and milk well and filter it again, and then pour it back into the milk bowl along the edge of the bowl.
7. Cover with high-temperature plastic wrap, insert some small holes in the plastic wrap with toothpicks, and steam on the pot for 20 minutes.
8. The smart rice cooker I use has two liners, which can be used for steaming vegetables and snacks in addition to steaming low-sugar rice.
After the steamed double-skin milk is cooled, put a spoonful of honey beans on it, cut some diced mangoes and put them on it, and you can eat it.