Chinese Food
Double skin milk - warm up in winter
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Four yolks from the whole egg are used to make tarts, so these four proteins make this double skin milk. In the past, you might have used protein to make pretzels. But it's easy to get hot when it's dry. Biscuits are not very popular. Moisturized desserts are more popular. My mom and Dad love this double skin milk. They used to take me out to the dessert shop. Now I've learned how to make this delicious dessert. When it's done, it's hot. Send it to mom and dad. Mommy is so surprised that I'm now a pastry dessert teacher. Ha ha~
Cooking ingredients
Cooking Steps
Step1:Add sugar, pure milk and light cream to the milk pot.
Step2:Heat it up. Boil it and turn it off.
Step3:Pour the mixture into the container respectively. Condense the milk skin. It will take about 8 minutes.
Step4:At this time, add the protein into the milk pot just now. Use the eggbeater to break it up manually.
Step5:Pour the milk from each container into the milk pot containing the protein solution. Leave a thin layer of milk skin. This is the first layer of milk.
Step6:Use the eggbeater to manually stir the protein milk evenly (move quickly, otherwise the milk skin in the container will not float if it dries).
Step7:Fast filter 2 times.
Step8:Then pour it into each container again. Seal the container mouth with plastic film. Puncture the small hole for ventilation.
Step9:Put cold water in the pot. Steam over high heat for 25 minutes. Simmer for 10 minutes after flameout.
Step10:If you can't finish eating, you can put it in the fridge to keep it frozen. It's also a good way to eat frozen food. You can also add fruit according to your personal preferences.
Cooking tips:1. To make milk skin, you must boil the milk and pour it into each container. Let it stand for several minutes. 2. When the temperature drops to about 30 ~ 35 degrees (the feeling of temperature), the frozen milk can be mixed with the protein solution and stirred evenly. 3. The speed of mixing protein solution and filtering protein milk solution shall be fast, so as to prevent the milk skin in the container from drying out. When the milk solution is poured again, the milk skin cannot float. There are skills in making delicious dishes.
