the method of double-skin milk

raw materials: a large bowl of Mengniu milk (about 4ml, two egg whites and two spoonfuls of white sugar

the first step is to pour the milk into the pot and just boil it (it will destroy protein for a long time, and the milk skin will not form), and then pour it into the large bowl. At this time, you can see a wrinkled milk skin on the surface of the milk.

Step 2: Put two egg whites in an empty bowl (egg whites and egg yolks separate two spoonfuls of sugar, and stir well until the sugar is dissolved (don't beat for too long, or the eggs will be soaked)

Step 3: When the milk is slightly cold, pierce the milk skin with chopsticks, then slowly pour the milk into the bowl with egg whites, stir well, and then slowly pour it back to the bowl with milk skin along the bowl edge, and you can see that the milk skin will float up by itself < 2. Let the milk boil for a while, so that the milk skin has time to fully coagulate; 3. Stew slowly with slow fire. Turn off the fire as soon as the milk is completely coagulated, and it will not taste good when it is old.

I will teach you how to make double-skin milk.

1. Boil the milk (with a small fire). 2. Pour it into a bowl after boiling and let it cool. 3. Beat the egg whites and break them up.

4. At this time, the milk is also cold, and the surface is covered with milk.

Leave it at the bottom of the bowl)

6. Gently stir the egg whites and mix them with the milk. If the egg whites have not been beaten in advance, then the egg whites are all pieces and uneven (after mixing, be careful not to break the milk skins when you pour the mixture into the bowl with milk skins at the bottom)

7. Cover with plastic wrap and steam on the pot

. At this time, pour egg white (one big egg and two small eggs) into the big bowl, and add some sugar and stir. When the milk in the small bowl cools, carefully pierce the skin and slowly pour the milk into the big bowl. If handled properly, the milk skin will lie safely at the bottom of the small bowl. Ok, stir the egg whites, sugar and milk in the big bowl evenly, and then slowly (definitely) pour them back into the small bowl. If the operation is done properly, the milk skin at the bottom of the original small bowl floats and covers the mixture. Put into the pot and steam. Timely take out the pan, cool, and generate new milk skin. It means double skin milk.

refer to the following website for more detailed illustration:

/food/24-11/12/content _ 2194259 _ 1.htm.