Cantonese double skin milk

1

Beat the egg white in one direction in a large bowl to disperse until frothy. Handle the foam with a spoon.

2

When the milk is placed at a temperature similar to the human body temperature, mix the milk, egg white and cream well, and pour it back into the bowl containing the milk skin to allow the milk skin to float naturally.

3

When the milk is placed at a temperature similar to the human body temperature, mix the milk, egg white and cream well, and pour it back into the bowl containing the milk skin to allow the milk skin to float naturally.

4

Pour the steam into the steamer, put papaya and milk into the other two bowls of milk bowl covered with plastic wrap, and steam on slow fire for 15 minutes. Initially, you can use a toothpick to pick off the milk base. It will be clear if there is no liquid. After cooking too much, it doesn't matter if you don't pick it. Turn off the heat and continue to simmer for 5 minutes.

1. I like to put sugar in milk first and then cook it. I always feel that it is easier to melt than sugar directly into the egg white. 2. Be extra careful when pouring milk from the first time. I often pick up the milk with a toothpick, which feels much less damage to the milk skin than using chopsticks. 3. After the milk is poured out, it is best to leave some milk at the bottom of the bowl. The purpose is to keep the milk skin from touching the bottom of the bowl. Otherwise, it will be difficult to completely separate the milk skin once it touches the bottom of the bowl. In the end, it will only be single-skinned milk, although this It does not affect the taste, but I always feel that it is not worthy of the name. 4. There will be many bubbles after beating the egg white. It is recommended to filter it with a filter before pouring it into the milk. It is important that the final egg and milk mixture can also be filtered to ensure the delicate texture of the finished product. The egg milk liquid should not be poured into the container too full, eight minutes is enough, otherwise it will affect the integrity of the milk skin when it touches the plastic wrap. 5. When steaming, the bowl must be covered with plastic wrap or plates to prevent water from dripping down in the pan, affecting the taste, and preventing steaming into a honeycomb shape. 6. 120 ml of milk requires one protein, which is only a lot more. By analogy, too little protein affects the coagulation effect.