Thank you for asking for double skin milk, a traditional snack in Dalian, Guangzhou.

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Ingredients: a big bowl of Mengniu milk (about 400ml), two egg whites and two spoonfuls of sugar.

first step

First, pour the milk into the pot and just boil it (burning it for a long time will destroy protein and the milk skin will not form), and then pour it into a big bowl. At this time, you can see that there is a wrinkled skin on the surface of milk.

Second step

In an empty bowl, put two egg whites (egg whites and egg yolks are separated by two spoonfuls of sugar, and stir well until the sugar dissolves (don't stir for too long, or the eggs will get soaked).

Third step

When the milk is a little cold, pierce the milk skin with chopsticks, then slowly pour the milk into the big bowl with egg white, stir it evenly, and then slowly pour it back into the big bowl with milk skin along the edge of the bowl. You can see that the milk skin will float by itself.

Fourth step

Finally, put the milk into the pot and steam it for about ten minutes, and pierce it from the middle with chopsticks. If there is no milk flowing out, it means that it is condensed milk.

Secret: 1

To use whole milk, the higher the fat content, the better; 2.

Let the milk boil for a while, so that the milk skin has time to fully coagulate; 3.

Simmer slowly. Turn off the heat when the milk is completely solidified, and it will taste bad if it is left for a long time.

Teach you how to make double skin milk.

1, boiling milk (low heat)

2. Boil and pour into a bowl to cool.

3. Beat the egg whites and break them up.

At this time, the milk is cold, and the surface is full of milk.

5, lift a corner of the milk skin, pour the milk back into the pot and add sugar to beat well (be careful not to break the milk skin and leave it at the bottom of the bowl)

6. Gently stir the egg white and milk together. If the egg white is not beaten in advance, how to stir the egg white is fragmented and uneven (after stirring, pour the mixture into the bowl with milk skin at the bottom, and be careful not to break the milk skin).

7. Cover with plastic wrap and steam on the pot.

Finally, talk about the production points and repeat the production order.

Heat a bowl of milk in a milk pan, boil it and pour it into a small bowl to wait for it to cool. At this time, pour the egg white (one big egg and two small eggs) into a large bowl, add some sugar and stir. When the milk in the small bowl cools, carefully prick the skin and slowly pour the milk into the big bowl. If handled properly, the milk skin will lie safely at the bottom of the small bowl. Well, stir the egg whites, sugar and milk in the big bowl evenly, and then slowly (definitely) pour them back into the small bowl. If handled properly, the milk skin at the bottom of the original small bowl will float and cover the mixture. Put it in a pot and steam it. Take out the pan in time and cool it to generate new milk skin. It means double skin milk

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