The method of making double-skinned milk is also very simple. First, boil the fresh milk and pour it into a bowl while it is hot. Soon a milk skin will form on the surface of the fresh milk. Use chopsticks to pierce the milk skin and slowly spread it out. Pour out the milk from the bowl, add an appropriate amount of egg whites and white sugar, and the original milk skin will float slowly, then put it on the fire to stew, and soon another layer of skin will form, thus forming a second layer of skin and an upper layer of milk skin. It is sweet and fragrant, and the lower layer of milk skin is fragrant and smooth, so it is named "double skin milk".

The most important thing in making double-skin milk is the selection of materials. The quality of double-skin milk first depends on the freshness of the milk. The selected milk must be fresh grass milk, so that the double-skin milk will be delicious. It can be fragrant, smooth and rich.

Tips: 1. Use whole milk, the higher the fat content, the better; 2. Let the milk boil for a while, so that the milk skin has time to fully coagulate; 3. Use a slow fire to simmer the milk. Turn off the heat as soon as it is all condensed, otherwise the taste will not be good as it gets older.

The essence of double-skin milk lies in its milk skin, which is said to be rich in protein, calcium, phosphorus and other trace elements. No matter summer or winter, hot or frozen, you can taste it, the taste is always sweet, and you can add red beans, lotus seeds, nest eggs, raisins, ginger juice and other ingredients on top of the double-skin milk. There are many styles and varieties. There is endless variety to satisfy different tastes.

Let’s talk about the key points and repeat the production sequence later.

Heat a bowl of milk in the milk pot. After boiling, pour it into a small bowl and wait for cooling. At this time, pour egg whites (one large egg, two small eggs) into a large bowl, appropriate amount of sugar, and stir. Wait until the milk in the small bowl cools, carefully pierce the milk skin, and slowly pour the milk into the large bowl. If done correctly, the layer of milk skin will rest securely on the bottom of the small bowl. Okay, stir the egg whites, sugar, and milk in the big bowl evenly, and then slowly (be sure to slowly) pour it back into the small bowl. If done correctly, the milk skin at the bottom of the small bowl will float up and cover the mixture. Put into pot and steam. Remove from the pot at the right time, cool down, and new milk skin will form. It is called double skin milk.

Method 1:

Boil the freshly squeezed buffalo milk in the morning and pour it into a bowl while it is still hot. The heat will cause milk skin to form on the surface of the fresh milk; wait until the milk is completely cooled. , leave the skin and remove the milk, then add fine sugar and protein to the poured milk, put it on the fire to stew, and soon a layer of skin will form; pour the stewed milk back into the original bowl, A bowl of eye-catching double skin milk is ready.

Method 2:

Double-skin milk is white in color, rich in aroma, tender and smooth in the mouth, and can satisfy all three senses. It is not difficult to make.

Ingredients: 1 A large bowl of Mengniu milk (about 400ml, just follow the proportion), two egg whites, and two spoons of sugar

1) Pour the milk into the pot and just boil it (it will be damaged if it is boiled for a long time) Protein can no longer form milk skin), and then pour it into a large bowl. At this time, you can see a layer of wrinkled milk skin forming on the surface of the milk.

2) Take a large empty bowl and put two egg whites (I think everyone knows how to separate egg whites and egg yolks, so I won’t go into details) and two spoons of sugar, stir well until the sugar dissolves (no need to Beat for too long, otherwise it will become frothy)

3) After the milk cools down slightly, use chopsticks to pierce the milk skin, then slowly pour the milk into a large bowl filled with egg whites, stir evenly, and then Slowly pour the milk skin back into the large bowl along the edge of the bowl. You can see that the milk skin will float on its own (pour it back and forth, and you will think of magic).

4) Finally, put the milk into the pot and steam it for about ten minutes. Use chopsticks to pierce it from the middle. If there is no milk flowing out, it means that it has all condensed. You are done.

The first layer of milk skin is sweet and fragrant, and the second layer is fragrant and smooth. The combination is perfect, hence the name "double skin milk". It can be eaten hot or cold, and the same deliciousness is invincible. If you like, you can also add lotus seeds and red beans and steam them together. It is rich in nutrients and a good beauty product. Oops, why do I love eating it so much?

Tips: 1. Use whole milk, the higher the fat content, the better; 2. Let the milk boil for a while, so that the milk skin has time to fully coagulate; 3. Use a slow fire to simmer the milk. Turn off the heat as soon as it is all condensed, otherwise the taste will not be good as it gets older. Now that you are enjoying delicious food, you suddenly feel that your life is extremely happy. What reason is there not to pamper yourself?

Method three:

1. Put the pot on the fire, add milk and sugar, mix well, and cook over low heat. When the milk is hot but not boiling, and the sugar has been fully dissolved, remove from the heat (it can only be cooked until the sugar dissolves, but not boiled, otherwise the protein in the fresh milk will be denatured and coagulated by high temperature, and milk skin cannot be made) . Pour the milk into several rice bowls and let it cool. After a thin layer of milk fat has condensed on the surface of the milk in each bowl, use a thin bamboo skewer to lift up a corner of the milk skin along the edge of the bowl. Tilt the bowl so that The milk under the milk skin flows into another container, so that the milk skin remains at the bottom of the bowl. According to this method, pour all the milk from each bowl into another container and concentrate it, leaving only the milk skin.

2. Put the egg whites into a container, use 5 chopsticks tied together, and beat in one direction at high speed until the egg whites become a milky white gelatinous paste. Pour into a container with concentrated milk and mix well. , filter with gauze to remove impurities, scrape off the bubbles on the surface, then put it in a pot and simmer it over medium heat. After about 10 minutes, it will be stewed double skin milk.

Method 4:

Materials: 250ML box of whole milk, sugar, 3 eggs (if the eggs are larger, two are enough), plastic wrap

< p> 1. Bring the milk to a boil over low heat, then pour it into a bowl and wait for it to cool down (the above ingredients can be used to make two small bowls, so you can also pour it into two small bowls respectively).

2. Beat the egg whites in a large bowl (beat in one direction) until foamy and cannot be picked up with chopsticks.

3. A skin will form on the surface of the milk after it cools down. Gently lift a corner of the milk skin and pour the milk into a large bowl with egg whites. (Be sure not to break the milk skin, keep it at the bottom of the bowl. This step is the most troublesome, but it is very important! In order to prevent the milk skin and milk from flowing out together, I usually use a chopstick to block it at the mouth of the bowl)

4. Add two tablespoons of sugar, stir with milk and egg white, and blend together.

5. Slowly pour the mixture of milk, sugar and egg white into the bowl with the milk skin on the bottom. At this time, the milk skin will slowly float. If the previous operations are done properly, the milk skin will be very soft. Cover completely with mixture. If it's not done well, it doesn't matter. Don't be discouraged. The taste of single-skin milk is not bad either, haha.

6. Cover with plastic wrap and steam for 15 minutes.

After cooling, put it in the refrigerator for a better taste. You can also add some red bean ice, cherries or cocoa powder on top according to your preference.

Method five:

Instructions for consumption: Take a packet of instant double-skin milk and place it in a bowl, stir it evenly with about 120 ml of hot water at 90 to 100 degrees, and then place it In 3 to 8 minutes, it will condense into double-skinned milk with a unique flavor.

Finally, double-skinned milk can be iced, and it will be even more delicious if iced!