Honey bean and osmanthus double skin milk

Honey bean and osmanthus double skin milk

Overview

Many times after baking, there will be a lot of egg white left. Sometimes I can’t remember how to eat it, and it actually goes bad. I passed by a certain brand of dessert shop a few days ago and saw the double-skinned milk on the sign, which was very cute. For me, a foodie, making my own food is the greatest motivation. When it comes to the difficulty of making double-skin milk, after careful calculation, it really doesn’t exist. Milk, egg whites, powdered sugar, red beans, and honey are all daily foods at home. As a famous Cantonese-style dessert, Double Skin Milk has a rich aroma, rich milk flavor and sufficient egg flavor, and is loved by everyone. The seemingly simple double breast skin is very elaborate to make. Fresh milk is best. Heat it (but not boil it) and pour it into a bowl. The heat will form a milk skin on the surface of the milk. Wait until the milk is completely cooled, then leave the skin and remove the milk. Then add fine sugar and egg whites to the poured milk. Stir evenly. Slowly pour the mixed milk back into the original bowl to make the original milk skin float. Put it on the fire to steam, and soon another layer of skin will condense; a bowl of eye-catching double-skin milk is ready. To eat double-skinned milk, the most important thing is actually the smoothness and kindness besides the sweetness of the milk. It seems simple, but practice brings true knowledge. Once you learn how to make this double-skinned milk, why don’t you go to a dessert shop? You can show it off at home and make sure your family will love it.

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Ingredients

Steps

  1. Prepare milk in advance. It is best to use fresh buffalo milk to make double skin milk. The milk skin will be fragrant, smooth and thick

    Honey bean and osmanthus double skin milk step 1

  2. Beat the egg whites, add powdered sugar and mix well

    Honey bean and osmanthus double skin milk step 2

  3. Pour the milk into the pot and heat over medium-low heat, but not completely boiling. Gradually, a layer of milk skin will form on the surface of the milk. Prick the milk skin and pour out all the milk. Then add fine sugar and egg whites to the poured milk and stir evenly

    Honey bean and osmanthus double skin milk step 3

  4. Slowly pour the mixed milk back into the original bowl to make the original milk skin float, cover it, put it on the fire and slowly steam it for 15 minutes

    Honey bean and osmanthus double skin milk step 4

  5. After solidification, let it cool and sprinkle with honey beans and osmanthus sauce (the osmanthus sauce was made by myself in August last year, so if you don’t have it, you can use honey instead)

    Honey bean and osmanthus double skin milk step 5