How to make double skin milk at home?

1 box of milk, 2 eggs, teach you to make double-skin milk, which is delicate and smooth, not sweet or greasy, and the yolk is not wasted.

Double-skin milk is a very distinctive Guangdong dessert, which comes from Shunde, Guangdong. Although it looks like jelly eaten by children, the authentic double-skin milk is not Q-shaped, but the entrance is smooth and tender, and the milk is full of fragrance, sweet but not greasy! Eating a bowl of hot honey bean double skin milk in cold weather and a bowl of cold Oreo mango double skin milk in hot weather is really enjoyable!

China on the Tip of the Tongue once recorded the whole process of making Shunde double skin milk. First of all, double skin milk is particular about the choice of milk. Be sure to choose milk with high fat content, so that fat particles can float to the surface and form a perfect milk skin. The surface is sweet double-skin milk skin, and the bottom is smooth and ready-to-eat milk jelly. This is the authentic double skin milk. However, milk with high water content or skim milk is not suitable for double-skin milk.

Remember the double skin milk made by He Jiong in The Life I yearn for? Seeing the success of double skin milk, He Jiong is as happy as a child! So it's really easy to sell a bowl of double-skin milk for more than ten or twenty dollars outside. All you need is a box of milk and two eggs. Follow me today, and the rest of the yolk will not be wasted!

Ingredients of double-skin milk: 2 eggs, 250g milk, 20g white sugar (xylitol), 5g lemon juice, a spoonful of honey beans and mango 1 piece.

Specific practices

1, prepare ingredients, eggs, milk, sugar and lemon. I use xylitol instead of white sugar, and lemon juice can remove fishy smell.

2. Pour the milk into the milk pan and heat it. The milk began to bubble and left the fire when it was about to boil.

3. Pour the milk into a bowl, quickly skim off the floating foam with a spoon, and let it stand until the surface milk skin forms.

4. Divide the two proteins into a bowl, add sugar, squeeze a few drops of lemon juice to remove the fishy smell, and beat the proteins evenly.

5. After the skin on the surface of the milk is formed, pour the milk into the egg white along the edge of the bowl and stir well. Be careful not to pour all the milk, leave some in the bowl, which will help the milk skin at the back float.

6. Mix the egg white and milk evenly, filter again, and then pour it back into the milk bowl along the edge of the bowl.

7. Cover with high-temperature plastic wrap, insert some small holes in the plastic wrap with toothpicks, and steam on the pot for 20 minutes.

8. The smart rice cooker I use has two liners, which can be used to steam vegetables and snacks besides low-sugar rice.

After the steamed double-skin milk is cooled, put a spoonful of honey beans on it, cut some diced mangoes on it, and you can eat it.

Where are the remaining two yolks? We can make soft and tender baked pudding!

Specifically, add 15g white sugar to two egg yolks and stir evenly. Pour in 150g milk and 10g corn starch, stir thoroughly, filter, put in a baking tray, preheat the oven to 180℃, and bake for 25min until the focus appears on the surface.

The color and taste of the baked yolk pudding are super perfect! If you have eggs and milk at home, try it quickly!

Tips 1, the choice of pure milk depends on the fat content, and pure milk with fat content greater than 3.5 is more suitable for double skin milk.

2. Don't boil the milk, it just bubbles, and it will bloom best. After boiling completely, the obtained milk skin is incomplete or thin.

Pour the milk quickly, or the milk skin will stick to the bowl wall.

4, the weather is hot, steamed double skin milk can be eaten in the refrigerator, and the taste is better!