Pure milk, sugar, eggs
working methods
1, milk should be boiled in the pot, but it can't be boiled.
Pour it into the bowl while it is hot, and soon the milk will form a skin on the surface.
3. Pierce the milk skin with chopsticks, slowly pour out the milk in the bowl and leave some milk to prevent the milk skin from sticking to the bottom.
4. Take the egg white, add 2 spoonfuls of sugar and mix well.
5. Pour the egg liquid into the milk and stir well.
6. Filter out bubbles and bubbles on the surface.
7. Slowly pour the bowl back to the original bowl, and the milk skin slowly floats.
8. Wrap the plastic wrap and put it in the steamer. Steam on high fire for 10 minute, then turn off the fire and stew for 2-3 minutes.
9. After taking it out, add honey beans, lotus seeds and fruits to eat according to personal taste.
material
A box of whole milk, three egg whites, a proper amount of fine sugar, and two roses and cherries.
working methods
1 Put the milk in the milk pan and heat it on low heat until it bubbles. Turn off the fire immediately, pour it into two bowls and let it cool.
Carefully stir the milk skin formed after cooling in the bowl with chopsticks, pour out the milk from the two bowls and put it in a large bowl, leaving the milk skin in the original bowl.
Beat the milk, egg white and sugar evenly with an egg beater, then sieve them with a sieve, then pour the mixture into two bowls with milk skins, peel off the rose petals and put them into two milk bowls.
Cover the two bowls with plastic wrap, put them in a steamer, bring them to a boil, and turn to medium heat for ten minutes.
After cooling, decorate with cherries and serve.
skill
1 Be sure to use whole milk. I use Erie Shuhua milk, and the blue box is full fat.
Roses must be bought from medicinal herbs or flower tea shops, not from flower shops.
The mixture should be sieved, so that the steamed double skin milk will be more delicate.
Cover the bowl with plastic wrap before steaming, or you will leave a honeycomb on the double skin milk.
Be careful when picking the milk skin, so as not to break it.