Honey bean double skin milk

Honey bean double skin milk

Introduction:

"The traditional double skin milk is to heat the milk and cool it to form a milk skin on the surface. Then the milk skin is picked up and poured out. The milk skin is left at the bottom of the bowl. Then the milk is poured into the milk pot again to heat it. Sugar and egg white are added to mix it well. Then the milk skin is poured into the bowl to make the original milk skin float on it, wrapped with preservative film and steamed in a steamer. After steaming, a second layer of milk skin will be formed. This is the name of double skin milk It's the origin of this

Production steps:

Materials required:

Whole milk: 200g

Sugar: 15g

Protein: 2

Cream: 75ml

matters needing attention:

Production difficulty: ordinary

Process: others

Production time: 20 minutes

Taste: sweet