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How to make double skin milk?

Add sugar to the mixture of milk and protein, then pour out the mouth of the milk along the previous cut, pour the mixed milk protein back into the bowl, and the layer of milk skin at the bottom of the bowl will float on its own. Cover the bowl with double-skinned milk with plastic wrap. Put cold water into the pot and heat it over medium heat for about 15-20 minutes, do not open the lid, simmer for 5-10 minutes and then open it.

Prepare materials for the practice of double-skinned milk. Separate egg whites. Stir the egg whites until there is no floc, sift. Add the sugar to the egg white and stir well. Heat the milk until it boils (stir carefully so as not to scorch), cook and let it cool. Wait for the milk to change temperature, add the sugar and milk mixture and stir well. Boil water in the pot, put the sub-packed milk into it, over medium heat, and set for 10-15 minutes.

Put the egg white in the milk. All the ingredients are ready and the yolk is set aside. The simple version of double-skinned milk mixes egg whites, sugar and milk and mixes them crazily. (no need to break up with an electric egg beater) pass the mixture through a fine sieve (flour sieve) and filter out the egg whites that are not broken so as not to affect the taste. (this step can also be omitted.) the simple version of double-skin milk pours the mixture into two small bowls.

…… Double skin milk white, rich aroma, entrance tender and smooth, three senses, it is not difficult to do. Raw materials: a large bowl of Mengniu milk (about 400ml, proportional to it), two egg whites and two tablespoons of sugar) first pour the milk into the pot and boil (it will destroy the protein for a long time, but also can not afford the milk skin), and then pour into the large bowl, you can see a layer of wrinkled milk skin on the surface of the milk.

Whole milk 200ML, two tablespoons of condensed milk and two eggs. Pour the milk into the pot and boil it. Pour it into the bowl before boiling. Wait for the milk to form a skin on the surface of the milk. Take egg white and add condensed milk to stir well. Pierce the milk skin with chopsticks, pour the milk in the bowl into the egg and stir well, leaving a little milk to prevent the skin from sticking to the bottom. The stirred milk is slowly poured back into the original bowl, and the skin will float slowly.

Method 1: boil the newly milked buffalo milk in the early morning, pour it into a bowl while it is hot, and the heat will make the surface of the fresh milk form a skin; wait until the milk is completely cooled, then leave the skin to remove the milk, and then add fine sugar and protein to the poured milk, put it on the fire to stew, and soon you can form another layer of skin; pour the stewed milk back into the original bowl, and a bowl of double-skin milk will be made.

How is the double-skin milk made?

Pour the milk into the pot and heat it, but don't bring it to the boil. It won't be easy to form a milk skin after boiling. For double-skinned milk, please click on the input picture to describe how the heated fresh milk is poured into the container and placed in a ventilated place to wait for the skin to form (this layer of skin is formed by the heat of the fresh milk).

The first step is to pour the milk into the pot as soon as it is boiled (it will destroy the protein after it has been cooked for a long time, and then pour it into a large bowl, and you can see a wrinkled skin on the surface of the milk.

Pour the milk and animal cream into the pan and bring to the boil. Can not cook too long, will destroy the protein, can not form a milk skin. Why do you want to add whipped cream? please look at the nagging words of pigs. Remove the boiled milk from the heat and pour it into a small bowl. When it gets cold, it will form a layer of milk crust.

Materials such as the picture, the yard of many kinds of milk, in fact, just use one kind of good, just tell us what milk can be done, do not entangle. The simple version of double-skinned milk has an eye-catching egg and prepare other materials according to the dosage. The simple version of double-skinned milk puts egg whites into the milk. All the ingredients are ready and the yolk is set aside.

Practice: 1) separate egg whites from egg yolks. Do not use egg yolk, put it in a fresh box and refrigerate it in order to make other dishes. Beat the egg whites with chopsticks and set aside. 2) after the milk is boiled, pour it into a small bowl and cool to room temperature.

According to my observation of the downstairs milk tea shop and my long-term research on double-skin milk.

The practice of black-and-white double-skin milk, how to make black-and-white double-skin milk delicious, black and white

The practice of self-made double-skin milk is as follows: step 1, put the milk into the bowl. Step 2, cover with cling film and steam for 10 minutes. Step 3, when steaming milk, separate the egg whites and yolks. Step 4, add a spoonful of sugar to the egg whites and beat well. Step 5, stir well. Step 6, let the milk cool slightly out of the pot, and there is already a thin layer of milk skin on it. Step 7, gently make a small cut on the edge of the milk crust with a knife or spoon.

Prepare ingredients for double-skinned milk: 200g milk, 30g sugar, 2 eggs, one spoonful of condensed milk, cling film. Practice: egg white separation, egg yolk without egg white, add milk, sugar, condensed milk, stir well. Sift the mixture after mixing evenly, sift out the larger egg whites and pour them into a bowl. Cover the cling film on the bowl and poke a few small holes with a toothpick.

The first step is to pour the milk into the pot as soon as it is boiled (it will destroy the protein after it has been cooked for a long time, and then pour it into a large bowl, and you can see a wrinkled skin on the surface of the milk.

The practice of double-skin milk, derived from traditional Chinese desserts, is popular because of its mellow taste and unique production technology. Its main raw materials are milk, sugar and egg white. The upper layer of the finished product is fragrant and the lower layer is smooth.

Production method of double-skin milk: material: 200 grams of milk, 15 grams of sugar. Excipients: starch 3 grams, egg white 2, dried fruit a little. Add starch and sugar to pure milk and stir well. Separate the egg white and yolk from the egg. Add the egg white to the milk, continue to stir until the egg white is completely dissolved, lift the chopsticks and do not catch the egg.