In Guangdong Province, there is a kind of famous dessert, that is, double skin milk. Double skin milk is a Cantonese dessert, and there is still technology to make double skin milk. We should pay attention to many details, especially to make authentic double skin milk, we must master the method. Today, I will introduce the production method of authentic Cantonese double skin milk to you.
Introduction to the production of double skin milk
Main material:
400 ml milk, 2 egg whites, 2 teaspoons sugar;
Double skin milk:
1. Put the milk in the bowl, cover the bowl with a layer of fresh-keeping film, then put it into the steamer, and steam for about 10 minutes;
2. Separate the egg white and protein, mix the egg white evenly, not too long;
3. Take out the steamed milk and cool it. After cooling, a layer of milk skin will be formed on it. Use a knife to draw a line along the edge of the bowl;
4. Pour out most of the milk, keep the bottom of the bowl, do not pour out, otherwise the milk skin will stick on the bowl easily;
5. Add the beaten egg white and sugar to the milk;
6. Sift the egg white milk, sift out the part of the egg that has not been sent, pour the egg white milk into the bowl along the milk skin mouth, and let the milk skin float on it;
7. Put on the plastic wrap again, steam in the pot, steam over medium heat for about 10 minutes, turn off the heat, simmer for 5 minutes, and take out.
Tips for double skin milk:
1. It's very important to make double skin milk for milk selection. It's the best way to make double skin milk with water and high protein content. It's easy to form thick milk skin. Ordinary milk is OK, but choose whole fat fresh milk;
2. For the first time, you can boil the milk, not boil it,. If you can't grasp the time, you can cover the fresh milk with a layer of preservative film and steam it in a steamer for 10 minutes.
5. Milk can't be poured out. Milk is left at the bottom of the bowl. After the milk is cooled and dried, a layer of milk skin will be formed. The purpose of the bottom of the bowl is not to let the milk skin stick on the bowl.
4. Quickly stir the egg milk, sift, skim, sift the undelivered part of the egg white;
6. Pour it back slowly. Slowly pour the egg white milk into the bowl and let the milk skin float on it;
7. It's very important to control the heat, and then put on the plastic wrap and steam in the pot. Turn off the heat after steaming for ten minutes. Do not open the lid at this time.