double-layer steamed milk custard
2024-10-20 14:59:13 2750
Double skin milk is a Cantonese dessert. Originating from Shunde during the Qing Dynasty, using water and milk as raw materials; It is now distributed in Guangdong, Macau, Hong Kong and other places, using ordinary milk as raw material. A bowl of excellent double skin milk, shaped like cream, with a pure white color, delicate and smooth texture, and a sweet and light taste. Remember to use whole milk! Remember, remember, remember!
Details of ingredients
Technique
Steps to make double-layer steamed milk custard
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1. Prepare materials.![]()
2. Add powdered sugar to milk, stir well over high heat, and then add egg mixture and stir well.![]()
3. Filter it out, pour it into a bowl, and cover the surface with plastic wrap.![]()
4. Use a toothpick to poke the surface a few times.![]()
5. Steam over high heat for ten minutes, then use the remaining heat to simmer for five minutes.![]()
6. Take out the finished product image.![]()
7. It's delicious and tasty.![]()
8. Have a good one.![]()
9. Finished product drawing!
