Milk protein
By VicentaLakin
Actually, this time it's inspired by "tweed milk." I've been trying to make double-skinned milk, but I still don't understand why they have to make a layer of skin first, and what's the point of that? Two layers of cream, you can tell when you eat? Or did you just do it again, and then you got a different taste? Because of the continuing confusion and lack of access to the desired explanation on the Internet, this exercise was based on the idea of double-skinned milk, but not on the skin. But there's still something going on in the pot, and you forget to keep the film on your face. Outcome. There's a lot of spills in the bowl, but there's nothing wrong with the big bowl. Take your picture and eat it. It's so delicate
- sweetening
- steamed
- ten minutes
- simple
Steps for Milk protein
1
Take two eggs and split the egg and yolk
2
Add a spoonful of sugar to the egg
3
Smash
4
Milk warms to a slightly boiling state on the edge
5
Into the egg
6
Smash
7
Filter 2 times
8
Into the container. About eight
9
Into a steam pan that's already boiled
10
A gap is left in the cover, evaporates in fire for about 15 minutes, and waits for 2-3 minutes after the fire closes
11
Let's get out of the pot and put strawberry sauce and strawberry decorations on itMilk protein Make Tips
1. I realized I had forgotten to cover it with plastic wrap only after I started steaming, so I lifted the lid slightly to leave a gap; if you cover it with plastic wrap, you don't need to leave this gap~
2. The size of the container should be appropriate; if it is too large, it won't cook through easily, and if it is too small, it might overflow;
3. With 1 tablespoon of sugar, I personally found the taste a bit light, but it was just right after adding jam; if you don't add jam, you need to increase the sugar amount to taste;