Blueberry sauce double skin milk
Step 1 . Prepare materials
Step 2 . Beat the egg whites with sugar and set aside for later use.
Step 3 . Boil the milk in a pot until it reaches 70 degrees Celsius and then turn off the heat.
Step 4 . Pour into a bowl and let it cool until a thin layer of cream solidifies on the surface.
Step 5 . Tilt the bowl so that the milk under the skin flows into another container, leaving the skin at the bottom of the bowl. (Leave a little milk at the bottom of the bowl to prevent the milk skin from sticking)
Step 6 . Pour egg mixture into milk and stir well, filter out impurities and bubbles in the milk.
Step 7 . The milk is slowly poured back into the milk skin bowl along the edge of the bowl, and the milk skin slowly floats up.
Step 8 . Cover with plastic wrap and put into a steamer. Steam on high heat for 10 minutes, then turn off the heat and let it simmer for 2-3 minutes.
Step 9 . Take it out and refrigerate it. When eating, drizzle with blueberry jam.
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