Stewed double skin milk with rock sugar
Double skin milk, like ginger milk, is a specialty in Guangdong. It both has its unique regional characteristics. They can only be popular in the south because of the lack of a unique material of ginger milk in the north: buffalo milk. Buffalo milk is a local specialty product. In China, only five provinces including Guangdong, Jiangxi and Guangxi have water buffaloes. Since ancient times, buffalo milk has been called the "king of milk and treasure of milk". It is comprehensive in nutrition and is rich in protein, fat, iron, zinc, calcium, vitamins, and trace elements and other nutrients needed by the human body.
Recipe Recommendations
- egg white Two eggs
- rock sugar 5 teaspoons
- sweetening
- steamed
- ten minutes
- simple
Steps for Stewed double skin milk with rock sugar
1
First separate the egg from the egg whites and the egg yolks (no).
2
Steam the milk for 5 minutes, and after steaming, the water milk will form a thin layer of milk skin on the surface.
3
Then place until the temperature of the milk is about 45 degrees (measure with your hand, it can be slightly warmer than your hand).
4
Add egg white to rock sugar and stir together.
5
Add the blended egg white to the preheated milk.
6
Pour it into a bowl and steam it in the pan.
7
Steam for 9 minutes on high heat (different bowls take different times), not too long. Just like steaming eggs, you must rely on observation. Just steam until the center of the bowl is about 0.8 cm in diameter and it still looks like water. The middle part must rely on the residual heat of the egg to stew the middle egg until it is done.
8
Finally, it is necessary to place it, because the optimal eating temperature for double skin milk is 40-50 degrees Celsius. Double skin milk at this temperature is fragrant and tender.