Milk and custard: first, heat the milk, boil it to evaporate water and naturally cool it; Put the beaten eggs into cold milk and mix well, adding a little sugar; Steam the prepared egg milk in a pot, just like steaming egg custard at ordinary times; When you are ready to eat, you can also put it in the refrigerator and freeze it before eating.
Milk pudding: boil the water in the steamer and steam the milk in a bowl for 4 minutes; Turn off the heat and stir the QQ sugar until it melts completely (always in one direction). Turn off the fire, take out the bowl and air it until it is the same as room temperature; Sealed with a fresh-keeping mold and put in the refrigerator for half an hour to two hours.
Double skin milk: 1. Add milk and sugar, mix well and cook over low heat. Leave when the milk is hot but not boiling and the sugar is completely dissolved.
Fire (only boiled, sugar can be dissolved, but not boiled, otherwise protein in fresh milk will be exposed to high temperature.
Denatured and solidified, you can't make milk skin).
2. Pour the milk into several rice bowls respectively and let it stand and cool until there is a thin layer of milk fat on the surface of each bowl.
After solidification, use a thin bamboo stick to lift a corner of the milk skin along the edge of the bowl and tilt the bowl to make the milk flow under the milk skin.
Put it in another container, so that the milk skin will stay at the bottom of the bowl. According to this method, each bowl of milk flows to another bowl.
Concentrate in a container, leaving only the milk skin.
3. Put the egg white into a container and beat it with five tied chopsticks at high speed in one direction until the egg white.
Pour the creamy and gelatinous paste into a container filled with concentrated milk, stir well, filter with gauze and remove impurities.
Quality, scrape off the bubbles on the surface, then put them in a drawer-type frame pot and stew them for about 10 minutes on medium fire.
It becomes stewed double skin milk.