Double-skin milk is white in color, rich in aroma, tender and smooth in mouth, and full of three senses, so it is not difficult to make.

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

1) First, pour the milk into the pot and just boil it (burning it for a long time will destroy protein, 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.

2) Take an empty large bowl and put two egg whites (the separation method of egg whites and egg yolks must be known to everyone, so I won't say much) and two spoonfuls of sugar, and stir well until the sugar is dissolved (don't beat for too long, or the eggs will be soaked)

3) When the milk is slightly cold, pierce the milk skin with chopsticks, then slowly pour the milk into the large bowl with egg whites, stir well, and then slowly pour it along the edge of the bowl.

4) finally, put the milk in the pot and steam it for about ten minutes, and stick it in the middle with chopsticks. If there is no milk flowing out, it means that it is all coagulated, and you're done.

the first layer of milk skin is sweet, and the second layer is smooth, so it is called "double-skin milk", which can be eaten cold or hot, and it is equally delicious. If you like, you can also add lotus seeds and red beans to steam together, which is nutritious and beautiful.

secret: 1. to 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. Stew slowly with slow fire, turn off the fire as soon as the milk is completely condensed, and the taste will be bad when it is old.

Double-skin milk is white in color, rich in aroma, tender and smooth in mouth, and full of three senses, so it is not difficult to make.

ingredients: a large bowl of milk (about 4ml), two egg whites, and two spoonfuls of white sugar

1) First, pour the milk into the pot and just boil it (burning it for a long time will destroy protein, 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.

2) Take an empty large bowl and put two egg whites (the separation method of egg whites and egg yolks must be known to everyone, so I won't say much) and two spoonfuls of sugar, and stir well until the sugar is dissolved (don't beat for too long, or the eggs will be soaked)

3) When the milk is slightly cold, pierce the milk skin with chopsticks, then slowly pour the milk into the large bowl with egg whites, stir well, and then slowly pour it along the edge of the bowl.

4) finally, put the milk in the pot and steam it for about ten minutes, and stick it in the middle with chopsticks. If there is no milk flowing out, it means that it is all coagulated, and you're done.

the first layer of milk skin is sweet, and the second layer is smooth, so it is called "double-skin milk", which can be eaten cold or hot, and it is equally delicious. If you like, you can also add lotus seeds and red beans to steam together, which is nutritious and beautiful.

secret: 1. to 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. Stew slowly with slow fire, turn off the fire as soon as the milk is completely condensed, and the taste will be bad when it is old.

ingredients: 18ml of milk (preferably whole milk)

1 tbsp (15g) of cooked adzuki bean (or bagged honey adzuki bean)

1 egg white (about 3ml)

1 tbsp of soft sugar (15g)

Practice

1 egg white is broken in a large bowl. Pour the milk into a small bowl, put it in a steamer and heat it until it boils slightly. Take out the small bowl and let it cool.

2 when the surface of the milk in the small bowl condenses into thick milk skin, lift a corner of the milk skin, and slowly pour the milk in the small bowl into the large bowl, so that the milk skin in the small bowl remains at the bottom of the small bowl.

3 add soft sugar into the big bowl, beat the milk, egg white and soft sugar in the big bowl evenly, and then slowly pour the milk mixture in the big bowl back into the small bowl to float the milk skin left at the bottom of the small bowl.

4 seal the small bowl with plastic wrap, put it in a steamer, steam it for 1 minutes under high fire, stew it for 5 minutes, and take out the small bowl. After cooling, the milk mixture in the small bowl will form a new layer of milk skin, that is, double-skin milk, and sprinkle with cooked red beans when eating.

note: when making double-skin milk, you must use full-fat thick milk, so as to ensure that the first layer of milk skin is firm. In addition, when pouring milk from a small bowl into a large bowl, it is best to leave a small amount of milk in the small bowl to avoid the first layer of milk skin sticking to the bottom of the bowl for a long time.

1. Double-skinned milk, as the name implies, is milk with double skins. It is said that when a farmer named He Shisan cooked breakfast in Shunde in the morning, he accidentally turned over a pattern in buffalo milk. Soon, an old friend who knew the goods bought the formula and opened a food stall. This Shunde double-skin milk became a tradition, and double-skin milk has been passed down from the late Qing Dynasty to the present.

2. Double skin milk is the best choice! Nutritious for all ages. The reasons are as follows: (1) Egg white and milk, excellent nutritional value (2), sweet but not greasy, just like our sweet love (3), simple and easy to learn, easy to learn at a glance (4), smooth and attractive at a glance.

The essence of double-skin milk lies in its milk skin, which is rich in protein.

3. The practice of double-skin milk is also very simple. First, the fresh milk is boiled and poured into a bowl while it is hot. Soon, the surface of the fresh milk bears a skin, and the skin is pierced with chopsticks. Slowly, the milk in the bowl is poured out, and an appropriate amount of protein and white sugar are added. The original skin slowly floats, and then it is stewed on the fire. Soon, it can bear a layer of skin, thus forming a double skin, and the upper skin is sweet and fragrant.

raw materials: a large bowl of Mengniu milk (about 4ml, I am greedy, so you can do it according to the proportion), two egg whites, and two spoonfuls of white sugar

1) First, pour the milk into the pot and just boil it (if it is cooked for a long time, it will destroy protein, 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.

2) Take an empty large bowl and put two egg whites (the separation method of egg whites and egg yolks must be known to everyone, so I won't say much) and two spoonfuls of sugar, and stir well until the sugar is dissolved (don't beat for too long, or the eggs will be soaked)

3) When the milk is slightly cold, pierce the milk skin with chopsticks, then slowly pour the milk into the large bowl with egg whites, stir well, and then slowly pour it along the edge of the bowl.

4) finally, put the milk in the pot and steam it for about ten minutes, and stick it in the middle with chopsticks. If there is no milk flowing out, it means that it is all coagulated, and you're done.

the first layer of milk skin is sweet, and the second layer is smooth, so it is called "double-skin milk", which can be eaten cold or hot, and it is equally delicious. If you like, you can also add lotus seeds and red beans to steam them together. They are nutritious and beautiful. Oh, my gosh, why do I love them so much?

secret: 1. to 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. Stew slowly with slow fire, turn off the fire as soon as the milk is completely condensed, and the taste will be bad when it is old.

4. Nanxin double-skin milk is famous for its leisure time. There is a legend about double-skin milk: in the old days, a man put aside the leftover milk sold the day before, and found that there was a layer of milk skin on his face after it was frozen. He found it interesting, and poured another layer of milk on it the next day, so "double-skin milk" was born. Of course, this is just a legend. Double-skin milk is the most famous in Daliang, Shunde. The founder of Nanxin Double-skin milk is Shunde, and it opened a store in Guangzhou in 1943 and became famous in one fell swoop.

5. The appearance is similar to that of milk.