Recipe: Double skin milk

Home Cooking Recipe: Double skin milk

Notes:

The double-skin milk originated from Daliang Shunde, Guangdong Province, and the dessert shop on the other side of the street has this figure. Because the milk is tender and smooth, it spread to the surrounding area of ​​Guangdong and became a household name. The name "double skin milk" is meant to be filtered through two processes to produce two layers of milk, which are solidified by cooking and then become the upper layer. The thick milk is covered with the milk of the lower layer of smooth milk.

Ingredients:

Steps:

  1. Home Cooking Recipe: Prepare all materials for use.

    Prepare all materials for use.

  2. Home Cooking Recipe: Pour milk, condensed milk, and whipped cream into the milk pot in turn, and cook until it is slightly simmered. Stir evenly during the process to prevent agglomeration.

    Pour milk, condensed milk, and whipped cream into the milk pot in turn, and cook until it is slightly simmered. Stir evenly during the process to prevent agglomeration.

  3. Home Cooking Recipe: Prepare a bowl of milk and pour the cooked milk slowly. The sample is completely cooled down to form the first layer of milk skin.

    Prepare a bowl of milk and pour the cooked milk slowly. The sample is completely cooled down to form the first layer of milk skin.

  4. Home Cooking Recipe: After the first layer of milk is solidified, the milk is filtered out with chopsticks across the bowl. Pay attention to slowly pour out to prevent breaking through the milk skin. Finally, keep a little milk at the bottom of the milk, so that when the milk is poured twice, the skin is easy to float.

    After the first layer of milk is solidified, the milk is filtered out with chopsticks across the bowl. Pay attention to slowly pour out to prevent breaking through the milk skin. Finally, keep a little milk at the bottom of the milk, so that when the milk is poured twice, the skin is easy to float.

  5. Home Cooking Recipe: Stir the egg white well and add the powdered sugar to the egg white. Then, slowly pour the milk into the egg whites and mix until the egg whites are completely mixed.

    Stir the egg white well and add the powdered sugar to the egg white. Then, slowly pour the milk into the egg whites and mix until the egg whites are completely mixed.

  6. Home Cooking Recipe: Pour the mixed milk slowly along the bowl into the bowl before the milk, and the milk skin will rise slowly.

    Pour the mixed milk slowly along the bowl into the bowl before the milk, and the milk skin will rise slowly.

  7. Home Cooking Recipe: After the steamer is placed in a large fire and heated to boil, the bowl is covered with a bowl of milk, and steamed in a steamer for 10-15 minutes, depending on the size of the bowl.

    After the steamer is placed in a large fire and heated to boil, the bowl is covered with a bowl of milk, and steamed in a steamer for 10-15 minutes, depending on the size of the bowl.

  8. Home Cooking Recipe: After the double skin milk is steamed, take it out and uncover it. After standing to completely dissipate heat, the surface solidifies into a thick layer of milk skin, ready to eat. Or put it in the refrigerator and eat it, don't have a flavor.

    After the double skin milk is steamed, take it out and uncover it. After standing to completely dissipate heat, the surface solidifies into a thick layer of milk skin, ready to eat. Or put it in the refrigerator and eat it, don't have a flavor.

  9. Home Cooking Recipe: Take out the refrigerator and take out the food, thick milk skin, tender and smooth, win!

    Take out the refrigerator and take out the food, thick milk skin, tender and smooth, win!


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