Hong Kong-style dessert double skin milk
By EfrenHoeger
Ingredients: milk,eggs,white sugar
Steps for Hong Kong-style dessert double skin milk
1
First divide the milk into two to three small bowls, add sugar and stir. If there is any milk left in the two bowls, you can save it for foaming when making cappuccino.2
Heat the small bowl in the microwave for two minutes and cool. Take a large bowl, peel off the egg whites, add sugar and stir. (Note: The egg whites must be beaten evenly. There are also techniques for peeling egg white. Tap a seam on the egg shell to let the egg white slowly leak into the bowl.)3
Gently pick the milk skin from the cooled milk, and pour all the milk into the small bowl into a large bowl with egg white. After pouring the milk, the milk skin will sink to the bottom of the bowl. Don't break the milk skin.4
Stir the egg white and milk together, beat well, and pour into a small bowl with milk skin. The milk skin will slowly float. Then put the milk in the pan and steam it over water for ten to fifteen minutes, preferably covering the bowl with plastic wrap. The steamed milk cools and forms a layer of milk skin, which is double skin milk.Hong Kong-style dessert double skin milk Make Tips
Double-skin milk has a delicate and silky texture. It can be eaten warm in winter, while chilling it in the fridge for a while in summer makes it taste even better. If you crave more flavor, you can sprinkle a layer of raisins, red bean paste, sweet osmanthus, etc., on top. Some people even puree fruits, such as bananas, to make fruit-flavored Double-skin milk. In short, feel free to be creative according to your own taste.