200g milk and 70g egg white.

30g white sugar and lemon juice (optional) a few drops.

10 minute dessert lazy double skin milk (only egg white formula)

1.? Mix the raw materials into an egg beater and stir evenly with an egg beater until the sugar is completely melted.

2.? Sieve twice. Filter out the bumps in the egg white to make it more delicate.

3.? Divide them into three small bowls, cover them with plastic wrap, and punch holes with toothpicks to stop the distilled water in the steamer, and secondly, make the steam inside evaporate.

4.? Preheat the steamer, bring the water to a boil over high fire, put it in a small bowl and steam it over medium heat for 10 minutes, turn off the fire, and continue to stew for 10 minutes before taking it out.

5.? Let it cool, pour some coke syrup on it, and sprinkle some honey beans. Well, you can enjoy it. You still enjoy it with snacks!

Tips

Answer the most frequently asked questions here:

1, what kind of milk is better:

Answer: Use full-fat pure milk, try to make it with high value, high milk fat and high nutrition, and don't add milk with cheap dilution.

2. Use pure egg white? Don't want the egg yolk?

Answer: I always save the unused egg whites of egg tarts, ice cream, Mu Si and souffles made of egg yolks, and seal them in cold storage, which can last for one month. Because it is alkaline, this egg white is not easy to go bad. The remaining pure egg white can be used to make these foods that only need to be made of egg white.

3. How many eggs is 70g egg white?

A: If you use the saved egg white, there is no such problem. Just weigh it out. Calculated by fresh eggs, the ratio of yolk, egg white and eggshell is about 32%: 57%:11%.Roughly speaking, if an egg is about 50g, the egg white is about 28.5g；; The egg white of about 60g is about 34.2g, so it can be roughly concluded that the amount of egg white used in this formula is about 3 small eggs and 2 large eggs.

4. Will it be awkward?

Answer: Egg white is alkaline, and it will have an alkaline taste. If you use fresh eggs, the alkalinity will be weaker, so I don't feel fishy when I make it with fresh eggs. However, the taste varies from person to person, and some people will feel fishy. As for adding a few drops, the amount of lemon juice will be determined according to the storage time of eggs (the longer they are stored) and the difference in taste. It is best to put too much lemon juice.