double-layer steamed milk custard
Double skin milk is a special dessert. It is also very simple to boil the milk first, but do not open it. Pour it into the bowl while it is hot, and soon the surface will produce a milk skin. Pierce the milk skin with chopsticks, slowly pour out the milk in the bowl, add an appropriate amount of protein and white granulated sugar, mix well, and then slowly pour it back into the original bowl along the edge of the bowl. The original milk skin slowly floats up, and then steamed.1. It is best to cover the fresh-keeping film when steaming to prevent water droplets from affecting the appearance.2. When pouring the egg white milk back, pour it along the edge of the bowl so that the milk skin will float. Or, like my method, add it slowly with a spoon, which is safer.
Step 1 . Main and auxiliary ingredients: milk, egg seasoning: sugar
Step 2 . Pour the milk into the bowl.
Step 3 . Heat in the microwave oven until slightly open.
Step 4 . Take it out and let it cool. The cooled milk will form a layer of milk skin.
Step 5 . Separate the egg yolk from the egg white.
Step 6 . Pick up the milk skin with a toothpick, pour the milk into the egg white, and leave the milk skin in the original bowl.
Step 7 . Add sugar and stir well. Sift the egg white and milk.
Step 8 . Then use a spoon to carefully add the sifted milk and egg white liquid to the bowl of milk skin against the edge of the bowl.
Step 9 . The milk skin will float on it automatically.
Step 10 . Boil the water in the pot and put it into the steamer. Steam over high heat for 15 minutes and then turn off the heat.
Step 11 . Serve immediately after serving
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