~~ Double skin milk ~~
By MyrticeSwift
The double skin is white in color, has a rich aroma, tender and smooth on the entrance, and the three senses account for all, so it is not difficult to make.
Recipe Recommendations
- egg white bis only
- white granulated sugar two spoons
Steps for ~~ Double skin milk ~~
1
First pour the milk into the pot and just boil it (burning it for a long time will destroy the protein and the milk skin will not be able to form), then pour it into a large bowl. At this time, you can see that the surface of the milk has a wrinkled milk skin.2
Take an empty large bowl and put two egg whites (I think everyone knows how to separate the egg whites and the egg yolks, so I won't say much), two spoonfuls of sugar, and stir well until the sugar dissolves (Don't beat for too long, otherwise the eggs will turn into blisters)3
After the milk cools a little, use chopsticks to puncture the milk skin, then slowly pour the milk into a large bowl containing egg white, stir well, and then slowly pour back along the edge of the bowl back to the large bowl with the milk skin left. You can see the milk skin will float on its own.4
Finally, put the milk into the pot and steam it with water for about ten minutes, and use chopsticks to stab it in the middle. No milk flows out, indicating that it has all condensed. You're done.~~ Double skin milk ~~ Make Tips
The double-skin milk is delicious~ I really love it~.