Double skin milk
Overview
I like eating double skin milk very much, especially the famous Shunde double skin milk, which has a smooth texture, mellow and delicious taste. Recently, I often go to Laogang, Hong Kong to order some double skin milk, but I find that the double skin milk in the store has no milk skin at all! ! ! I only steamed it once, so disappointed. I happened to have some morning milk left at home, and it was about to expire, so I quickly took it out and passed it over. Excited, this is my first time posting a recipe! ! I was too lazy before.
Tags
Ingredients
Steps
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Milk skin:: Pour the milk into a bowl, steam until hot, about 5 minutes, then turn off the heat.
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When you open the lid, you can see a layer of milk skin attached to the milk surface.
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Pour out the milk in the bowl and keep the milk skin. (It is best to leave a little milk in the bowl, otherwise it will easily stick to the bottom of the bowl and not float up)
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Let the milk cool and add egg whites. Mix well
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Then pour the milk into the bowl along the edge! ! ! This step is very crucial. Whether you have double-skinned breasts depends on this step! ! !
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Steam the milk again, steam it until it becomes solid, and you're done!
