The most important thing to do is to choose the materials, the quality of double skin milk first depends 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, raisins, 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 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, is rich in nutrients, 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 boil 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 food is currently, suddenly feel happy life, what is the reason not to pamper yourself a little it.
Method three:
1. pot rack on the fire, put the milk and sugar mix, with a small fire to cook. See milk hot and not boiling, sugar has been fully dissolved, that is, to leave the fire (can only cook, sugar can be dissolved, and can not be boiled, otherwise, the protein in the milk by high temperature denaturation coagulation, can not make milk skin). And the milk was poured into a few rice bowls, static cooling, to be the surface of the bowl of milk a thin layer of milk fat congealed, with a thin bamboo skewer along the edge of the bowl will be a corner of the milk skin, will be tilted, so that the skin of the milk under the milk flow into another container, so that the skin of the milk to stay in the bottom of the bowl. According to this method, all bowls of milk flow into another container to concentrate, leaving only the milk skin.
2. Put the egg white into the container, tied up with five chopsticks, high-speed whisking in one direction until the egg white is milky white gelatinous bubble paste, poured into the concentration of milk containers, stirring, filtered through gauze, remove impurities, scrape the surface of the air bubbles, and then on the drawer rack pot, with a medium fire stewed in the water, after 10 minutes or so, it will be into the stewed double skin milk.
Method 4:
Ingredients: 250ML box of whole milk, sugar, 3 eggs (if the eggs are larger, two is also enough), plastic wrap
1, the milk will be boiled over low heat, and then poured into a bowl and wait for it to become cooler (the above material can be done in two small bowls, so you can also pour it into two small bowls).
2. In a large bowl, beat the egg whites (in one direction) until foamy and not pickable by chopsticks.
3. When the milk cools, the surface will crust, gently lift the corner of the milk skin, pour the milk into the large bowl of egg whites. (Don't break the skin of the milk, but leave it at the bottom of the bowl. This step is the most troublesome, but very important! In order to prevent the milk skin from flowing out with the milk, I usually use a chopstick to block the mouth of the bowl)
4, add two spoons of sugar, and milk, egg whites, stirring, blending together.
5, the milk, sugar and egg white mixture slowly poured into the bottom of the bowl with milk skin, the milk skin will slowly float up, if the previous operation is very good, the milk skin will be very complete covered in the mixture. If you don't do well, it's okay, don't be discouraged, single-skin milk flavor is not bad, huh.
6. Cover with plastic wrap and steam for 15 minutes.
After cooling, put in the freezer to freeze a little better flavor, but also according to the preferences of the people in the top of the red bean ice, cherries or cocoa powder and so on.
Method 5:
Serving method: Take a package of quick-melt double cream in a bowl, use 90 degrees to 100 degrees hot water about 120 ml directed to stir evenly, and then leave it for 3 to 8 minutes, you can condense into a unique flavor of double cream.
Finally, double skin milk can be iced, and iced will be more delicious!
Finally, double skin milk can be iced, and it will be even more delicious!