Double milk

By VicentaLakin

Double milk
Double-skinned milk is a famous sweetener. Born in Hunde district, Fushan city, Guangdong province. High-skinned fragrance, low-skinned tan. It's fragrance, it's soft, it's sweet. Some of the operational steps require two hands to complete, so the photos are not very detailed, so read more about the text。

Recipe Recommendations

  • milk
  • white sugar a spoonful
  • egg white a

Steps for Double milk

  • Make Double milk step 0
    1
    Milk into the bowl。
  • Make Double milk step 1
    2
    Cover membrane, 10 minutes。
  • Make Double milk step 2
    3
    When you're steaming milk, separate the egg cream。
  • Make Double milk step 3
    4
    Emelter with a spoonful of sugar。
  • Make Double milk step 4
    5
    Smash good looks。
  • Make Double milk step 5
    6
    The milk is a little cold, and there's a thin layer of milk on it。
  • Make Double milk step 6
    7
    With a knife or a spoon, a small mouth is slit on the edge of the milk。
  • Make Double milk step 7
    8
    While lifting the skin, slowly pouring out the milk under the skin (not all of it, just a little under the bowl, it floats), the milk coming out is even with the eggs prepared earlier. Better filter it。
  • Make Double milk step 8
    9
    The last liquid is poured back from the small mouth into the milk bowl, under the skin。
  • Make Double milk step 9
    10
    Cover the film and steam the pot for 10 minutes。
  • Make Double milk step 10
    11
    Cover the film and steam the pot for 10 minutes。
  • Make Double milk step 11
    12
    Take it out and put it on the dot, and put red beans, blueberries, raisins。
  • Make Double milk step 12
    13
    Tastes good。

    • Double milk Make Tips

    For the first time, the choice must be made with pure milk full of fat, which would otherwise not be thick. If time is not taken, fresh milk can be covered with a protective film and evaporated in a steam pan for 10 minutes. Be careful to cover the film or the bowl, otherwise the water in the steam pan drops into the milk without the milk. No milk, no milk at the bottom. When the milk is dried, a layer of milk is formed, with a sharp knife, which cuts the mouth around 10 centimetres along the edge of the bowl. A lot of milk is pouring out, and the bottom of the bowl is kept clean, otherwise the skin is so easily stuck to the bowl that it won't float. Quick mix of egg milk, sift, fluff. The eggs are smoothed with chopsticks, then poured into the milk with sugar, and then sifted. Scan out the parts of the egg clean that have not yet been released. If there's a bubble in the omelet and a spoon in the milk so as not to affect the formation of double-skin milk. Be patient. Put the egg-cleaning cream in the bowl along the cleavage that just broke, and let the cream float on it. Control the fire. Once again, cover the film with a pan, and then shut the fire after 10 minutes of evaporation, so that the lid is not lifted for five minutes so that the remaining temperature continues to heat and is removed in five minutes. The milk will remain intact and will not break it, so that when it starts, it will be slow; and the egg fluid will fall back into the bowl to match the size of the original

    Recipe Categories

    Recipe recommendation