double-layer steamed milk custard

double-layer steamed milk custard

Introduction:

"Double skin milk is a famous snack in Guangdong. It is said that only water milk can be made. My family goes to the milk station every day to get fresh milk. It's fresh and thick. I think it's OK. It's OK after I started. It's successful. I used 500 grams of milk and added two egg whites. The consistency is enough, but it's not caking. If I like caking, I adjust it to 400 grams of milk. I also tried. 400 grams are basically lumpy, so I directly adjust it to 400 grams in the ingredient list. "

Production steps:

Step 1: bring the fresh milk to a boil with sugar. If you want to make it thicker, cook it a little longer and let the water evaporate. I turn off the heat when it's boiling

Step 2: pour the cooked milk into a bowl and let it cool to form skin on the surface. Then along the edge of the bowl to pry open the milk, pour out the milk below, the bowl must leave a little milk, prevent the milk skin stick at the bottom of the bowl.

Step 3: pour the egg white into the milk and stir well

Step 4: after filtering, the filtered milk will be more delicate

Step 5: pry up the milk skin again, and pour the filtered egg milk slowly along the edge of the bowl.

Step 6: steam for 10 minutes. When steaming, use a thin spoon on the side to support a seam, so that the steam does not flow into the bowl, to ensure that the milk skin is not damaged.

Step 7: I don't put much sugar, plus some of my own cooked pineapple meat, it's delicious. I didn't feel good after eating a bowl. Steam again tomorrow.

Step 8: steamed double skin milk. The milk under the rind tastes very tender. With the protection of this layer of rind, it is much more tender than the steamed eggs made directly from milk.

Materials required:

Fresh milk: 400g

Egg white: 2

Sugar: 10g

Note: the amount of sugar can be increased or decreased according to your own taste

Production difficulty: ordinary

Process: steaming

Production time: 20 minutes

Taste: milk flavor