You can only use egg white to make double-skin milk, in order to keep its milk color, but you must filter it several times, and you can drop a few drops of vanilla extract if you are afraid of fishy smell.
Yes, what I'm going to share with you today is caramel pudding, which is 100 times more delicious than egg tart. It tastes delicate and tender, and melts in the mouth. It is especially suitable for afternoon tea snacks, and the method is particularly simple. As long as you pay attention to two details, novices can also succeed at one time. No child can refuse such delicious food, so try it quickly.
Formula of caramel pudding: 2 eggs, 200ml of milk, 60g of white sugar and 60g of water. Method: 1. Take a small milk pot, add 30ml of water and 30g of white sugar, and simmer slowly without stirring until the sugar melts and bubbles, and then pour 30ml of cold water into the pot. At this time, there is no big bubble in the pot.
2. Wash the small milk pot, pour 200ml of milk, 30g of sugar, and turn on and off the fire over medium heat. If there is no pure milk, you can also use adult milk powder to soak it, but you can't use milk powder that children drink, which will have a fishy smell.
3. Take a bigger bowl, knock in two eggs and mix well.
4. Slowly pour the boiled milk into the bowl filled with eggs, stirring while pouring, slowly at first, but a little faster at the back. If you pour it in at one time, it will become an egg flower.
The secret of the kitchen 1, when cooking caramel, use a small fire all the time. No need to stir. After coloring, pour in cold water until there are no big bubbles on the surface and it becomes thick. 2. After the milk is boiled, first slowly pour it into the egg liquid and stir it while pouring it. After about half, you can pour it a little faster.