The practice of double skin milk is also very simple, the first fresh milk boiled, poured in a bowl while still hot, soon fresh milk surface layer of milk skin, with chopsticks will be pierced through the skin of the milk, slowly pouring out the bowl of milk, add the appropriate amount of egg white, sugar, the original milk skin slowly floated, and then put on the fire to simmer, and soon a layer of skin can be formed, so that the formation of a two-layer skin, the upper layer of milk skin sweet, the lower layer of milk skin smooth and moist taste, so named "double skin". skin, the upper layer of milk skin sweet, the lower layer of milk skin smooth and moist mouth, so named "double skin milk".

Ingredients: a large bowl of fresh milk (400ml or so, even more greedy, you proportion on the line), two egg whites, two tablespoons of sugar

1) first pour the milk into the pot just boil (burned for a long time will destroy the proteins, and can not afford to make a milk skin), and then poured into a large bowl, this time you can see the surface of the milk to form a layer of wrinkled milk skin.

2) take an empty bowl into the two egg whites (egg white yolk separation method must be everyone will, do not say more), two spoons of sugar, stir until the sugar dissolved (do not beat too long, or else into the egg bubble)

3) wait for the milk a little cooler, with chopsticks to the skin of the milk, and then pour the milk slowly into the egg white bowl, stirring evenly, and then along the side of the bowl slowly poured back to the skin of the milk, can see that the skin of the milk The milk skin will float on its own (pouring back and forth, remembering the magic).

4) Finally, put the milk into the pot of water to steam for about ten minutes, with chopsticks from the middle of the piercing, no milk out of the instructions of all the curdled up, it is done.

The first layer of milk skin sweet, the second layer of smooth, with a seamless, so called "double skin milk", cold food hot food can be, the same delicious invincible. If you like, you can also add lotus seeds, red beans steamed together, but also nutritious, beauty good Oh, aigoo, how I just love to eat it.

The most important thing to do is to choose the material, the quality of the double skin milk depends first on the freshness of the milk, the selected milk must be fresh grass milk, to make the double skin milk to be able to aroma, smooth, thick.

Tips: 1. to use whole milk, the higher the fat content, the better; 2. milk boil to put a while, so that the milk skin has time to fully condensed; 3. to use the fire slowly stewed, the milk just all condensed on the fire, the old taste is not good.

The essence of double-skinned milk lies in its milk skin, which is known to be rich in protein, calcium and phosphorus and other trace elements. Whether it is summer or winter, hot or frozen, can be tasted, the same sweet flavor, and can be added to the top of the double skin milk red beans, lotus seeds, nest eggs, grapes, ginger and other ingredients, a variety of styles, varieties of endless, to meet the different preferences of people.

After that, we will talk about the key points and repeat the order of production

Heat a bowl of milk in the milk pot, boil it and pour it into a small bowl and wait for cooling. At this point, fill the large bowl with egg whites (one large egg and two small eggs), sugar and stir. When the milk in the small bowl has cooled, carefully pierce the milk skin and slowly pour the milk into the large bowl. If done correctly, the milk skin will be securely lying on the bottom of the small bowl. Okay, whisk the egg whites, sugar and milk in the large bowl, and slowly (always slowly) pour it back into the small bowl. If done correctly, the milk skin at the bottom of the small bowl floats up and covers the mixture. Into the pot, steam. In due course, it is removed from the pot, cooled, and a new crust is created. This is called double cream.

Method 1:

The morning of the newly squeezed buffalo milk boiled, poured in a bowl while hot, the heat will make the surface layer of fresh milk crust; until the milk is completely cooled down, and then leave the skin to milk, and then pour out of the milk to add fine sugar and protein, put on the fire to the stew, and soon can be a layer of skin; stewed milk poured back into the original bowl, a bowl of gluttony Shakes the eyeballs of the double-skinned milk! The first thing you need to do is to make sure that you have a good idea of what you're doing.

Method two:

Double skin milk color white, rich aroma, tender and smooth in the mouth, three senses accounted for the whole, it is not difficult to do.

Ingredients: a large bowl of Mengniu milk (400ml or so, according to the proportion on the line), two egg whites, two tablespoons of sugar

1) first pour the milk into the pot just boil (burned for a long time will destroy the proteins, and can not afford the milk skin), and then poured into a large bowl, then you can see that the surface of milk knotted a layer of wrinkled milk skin.

2) take an empty bowl into the two egg whites (egg white yolk separation method must be everyone will, do not say more), two spoons of sugar, stir until the sugar dissolved (do not beat too long, or else into the egg bubble)

3) wait for the milk a little cooler, with chopsticks to the skin of the milk, and then pour the milk slowly into the egg white bowl, stirring evenly, and then along the side of the bowl slowly poured back to the skin of the milk, can see that the skin of the milk The milk skin will float on its own (pouring back and forth, remembering the magic).

4) Finally, put the milk into the pot of water to steam for about ten minutes, with chopsticks from the center of the piercing, no milk out of the instructions of all the curdled up, it is done.

The first layer of milk skin sweet, the second layer of smooth, with a seamless, so the name "double skin milk", cold food hot food can be, the same delicious invincible. If you like, you can also add lotus seeds, red beans steamed together, more nutritious, beauty good Oh, aigoo, how I just love to eat it.

Tips: 1. to use whole milk, the higher the fat content, the better; 2. milk boiled to put a while, so that the milk skin has time to fully coagulation; 3. to use the fire slowly stew, milk just all coagulation on the fire, the old taste is not good. The first thing you need to do is to get your hands on some of the most popular products in the world, and then you can get your hands on some of the most popular ones.