Speaking of double-skin milk, it is actually a Cantonese dessert, and now it has spread all over the country. Double skin milk has a very long history. It was founded in the late Qing Dynasty. It is said that a local farmer in Shunde accidentally turned over a pattern in buffalo milk when he was cooking breakfast in the morning, which has been passed down to this day.
I watched He Laoshi's double skin milk video today, and immediately made it. It was a success. The taste is smooth and tender, full of milk fragrance. Nothing was lost when I bought it outside. Thinking that many friends like to eat double skin milk, I specially arranged the method for everyone to understand. Here's how. Don't miss friends who love double skin milk. You don't have to buy it after you finish learning.
He Jiong double skin milk with the same paragraph.
Ingredients: 2 eggs, 1 bowl of milk, 18g of fine sugar.
1, first pour the milk into the milk pan, slowly heat it with medium and small fire until the edge of the milk bubbles slightly, and then turn off the fire.
2. Then pour the heated milk into a bowl and set it aside.
Then we separate the egg white from the yolk. Today, we only need the egg white part (the egg yolk can be fried and eaten without wasting). Pour the fine sugar into the egg white bowl and stir it evenly with a manual eggbeater. Don't stir it too much, it will send the egg white away. In addition, if you don't have a manual eggbeater at home, you can stir it with chopsticks.
4. Pour the milk into the egg white bowl and stir it quickly and evenly. After stirring, it is best to filter it once with a sieve to filter out the foam on the surface. If there is no mesh screen at home, use a spoon to skim off the floating foam on the surface.
5. Pour the filtered milk and egg white mixture into a small bowl, cover it with plastic wrap, and stick holes in it with a toothpick. At this time, heat a small pot of water in the pot.
6. After the water in the pot is boiled, put it on the steaming rack, put the bowl on the steaming rack, cover it, and steam it on low heat 10 minute. Don't take it out of the pot immediately after steaming, put it in the pot and use the residual temperature to suffocate for about 5 minutes.
7. Finally, after the double-skin milk is slightly cooled, we can add honey water and oatmeal to enhance the flavor, and of course we can also eat it directly. If you are not in a hurry to eat, it is recommended to refrigerate for a while, which will taste better.
Tips:
1, it is best to choose full-fat pure milk for milk, so that the double-skin milk will taste better.
2. The time for steaming double-skin milk is not fixed, because the steaming containers are different and the cooking time is different, so everyone should adjust it according to the actual situation.
3. When you make double-skin milk yourself, don't entangle the milk skin, because the taste is the same with or without the milk skin.