Double skin milk

Overview

Double skin milk is a famous snack in Guangdong. It is said that it can only be made with buffalo milk. My family goes to the milk station every day to get freshly squeezed milk. It is fresh and thick. I think it should be possible. After I tried it, it was indeed possible and it was successful. I used 500 grams of milk and added two egg whites. It was thick enough but not lumpy. If you like lumps, adjust to 400 grams of milk. I also tried it. 400 grams was basically lumpy, so I directly adjusted it to 400 grams in the ingredient list.

Tags

• dessert
• drinks
• afternoon tea
• egg white
• fresh milk
• sugar

Ingredients

Steps

1. 1 Add fresh milk and sugar to a boil. If you want it to be thicker, boil it for a while to allow the water to evaporate. I boil it and then turn off the heat

   

2. 2 Pour the boiled milk into a bowl and let it cool until a crust forms on the surface. Then pry open the milk skin along the edge of the bowl and pour out the milk underneath. Be sure to leave a little milk in the bowl to prevent the milk skin from sticking to the bottom of the bowl.

   

3. 3 Pour the egg whites into the milk and mix thoroughly

   

4. 4 After filtering, the milk will be more delicate after filtering

   

5. 5 Then pry up the milk skin and slowly pour the filtered egg milk liquid along the edge of the bowl.

   

6. 6 Steam for 10 minutes. When steaming, use a thinner spoon to make a slit on the side so that the steam will not flow into the bowl and the milk skin will not be damaged.

   

7. 7 I didn't add much sugar, and added some honey pineapple meat that I cooked myself. It tasted great. I didn't feel satisfied after eating one bowl. Will steam it tomorrow.

   

8. 8 Steamed double skin milk. The milk under the milk skin tastes very tender. With the protection of this layer of milk skin, it is much more tender than steamed eggs made directly with milk.