double-layer steamed milk custard
2024-05-20 03:00:47 3152
How do we make this double skin milk? I checked and found that there are many formulas with different methods, but authentic double skin milk requires the formation of two layers of milk skin, and the process is relatively complicated. For a foodie and a mother who weighs, what does this mean? Let's learn together how this bowl of tender and smooth authentic double skin milk is made.
Details of ingredients
Technique
Steps to make double-layer steamed milk custard
![]()
1. Pour milk into the milk pot and add white sugar.![]()
2. Cook slowly over low heat until almost bubbling, do not boil.![]()
3. Then pour the milk into the container to be steamed and let it cool naturally. A layer of milk skin will form on the surface, which is the first layer of milk skin. After it cools down and forms a milk skin, leave the milk skin behind and pour the milk into another container.![]()
4. Take a fresh raw egg and separate the protein from the egg yolk.![]()
5. Use a manual egg beater to break up the protein.![]()
6. Pour into the milk and stir well again.![]()
7. Then sieve to make the mixture more delicate and remove any floating foam.![]()
8. Slowly pour the sieved milk back along the container wall, and the previous milk skin will slowly float up.![]()
9. Cover with cling film. If the cling film here can withstand high temperatures, use a toothpick to poke a few holes in it.![]()
10. Put enough water into the water box of the Changdi steaming oven, select a temperature of 100 degrees Celsius, and let it last for 30 minutes. Put the container in and steam it until it solidifies.![]()
11. After it cools naturally, you can cut the mango into pieces and place them on top of the double skin milk to taste. If you refrigerate it, the taste will be different. Looking forward to your taste.
