Continuous, isn't the surface smooth? It looks and feels ... well, it's like a Haagen-Dazs ice cream cup. ......

Generally, this is because there are bubbles and the steaming container is not tight.

I always think that making double-skin milk is like making custard, except that water becomes milk and salt becomes sugar.

One egg (or egg white of three eggs) +250ml milk+sugar.

Eggs are light yellow and have a heavy taste; White with protein

In fact, I used less milk when I cooked later ... because I want Q, I can't have too much liquid.

For example, how much water can an egg put in a small bowl for eating?

When you put it in the microwave oven, make sure not to spill it? That's what it means, this ratio.

Try more and you'll know.

The container preferably has a suitable lid.

It is also best not to open the lid and wait and see, let alone add water, otherwise it will easily deform, blister and become unsmooth.

production process

Break eggs, don't be too violent in the process, and try to reduce bubbles.

Add the right amount of milk and sugar, stir evenly in one direction, and pay attention to the problem of bubbles.

Microwave oven with high fire for 3-4 minutes (depending on different power)

After cooling, put it in the refrigerator for refrigeration.

Just do it.

Processes requiring double skin:

1.5: Step between the above 1 and 2-add a little milk (20-30% of the total) and mix well, then pour out a part for later use. Most of the remaining egg milk juice is connected to step 2.

Steps between 3.5: 3 and 4-Take it out before the microwave oven 1 minute gets better, gently pour it into the spare one before, and then cover it and steam.