Preparation method
raw material:
400 ml whole milk, 2 egg whites, sugar to taste
tool:
Soup pots, steamers, plastic wrap
1. Pour the milk into the pot and bring it to a boil, but not to boil.
2. Pour the hot milk into a bowl and cool until the crust forms.
3. Pour the egg whites into a bowl, add an appropriate amount of white sugar, stir well, and see that the white sugar is completely melted.
4. Peel the milk by piercing the skin at the edge of the bowl, holding the skin with a chopstick, and slowly pouring the milk into the bowl filled with egg whites.
5. Stir the custard mixture well, and then pour it back into the bowl with the milk skin so that the milk skin left in the bowl can float up intact.
6. Cover the bowl with plastic wrap, put it in the pot, steam for 10 minutes on high heat, press it with a spoon, and no milk can flow out.
Kitchen Tips:
1. To make double skin milk, you must use whole milk, otherwise you cannot form a milk skin.
2. Do not stir the egg whites too hard to avoid egg whites from foaming.
Milk is rich in high-quality protein, lecithin, lactose, vitamin A, multivitamin B, vitamin C, calcium, phosphorus and other nutrients, especially suitable for children, the elderly, high blood pressure, osteoporosis, insomnia.