honey bean double skin milk
Traditional double-skin milk is heated and cooled to form a milk skin on the surface. Then the milk skin is picked up, poured out the milk, left the milk skin at the bottom of the bowl, and then the milk is poured back into the milk pot to heat and add sugar and egg white. Stir well, then pour into the bowl to make the original milk skin float on it, wrap it with plastic wrap, and steam it in a steamer. After steaming, a second layer of milk skin will be formed. This is the origin of the name of double-skin milk.
Recipe Recommendations
- sugar 15 grams
- protein of 2
- light cream 75ML
- sweetening
- other
- ten minutes
- ordinary
Steps for honey bean double skin milk
1
200 grams of whole milk, 15 grams of sugar, 2 egg whites, and 75ML of light cream.
2
Mix milk, sugar, and whipped cream, heat until sugar dissolves, turn off heat when it is about to boil.
3
Add egg whites and stir well.
4
Pour into a filter bowl and strain.
5
Pour it into a small bowl and let it dry for about 3 minutes. Touch the wall of the bowl with your hand when there is almost no heat, pick it up and shake it left and right slightly. If you see that milk skin has formed on the surface and the milk has little liquidity, it will be fine.
6
Wrap in plastic wrap, steam in a pan with cold water, over medium heat, boil the water, steam for 15 minutes, then turn off the heat without opening the lid, and simmer for a few minutes.