The authentic Cantonese double-skin milk should first heat the milk and then pour it into a bowl. After the milk cools, it will form a layer of milk skin on the surface. There will be a layer of milk skin. Mix the poured milk with egg whites and sugar, then pour it back into the bowl with milk skin and steam it. After the steamed milk mixture is cooled, it will form another layer of milk skin, so it is called double skin milk. The lazy approach, of course, is to save the first layer of milk skin step, just mix the egg milk and steam it on the pot, just one layer of milk skin has little effect. The amount of the recipe below can be steamed in two small bowls. Taobao Store: Xiaoyu Private Kitchen http://xiaoyusichu.taobao.com WeChat Official Account: Xiaoyu Private Kitchen Sina Weibo: Tong Xiaoyu
|egg||1 egg white, about 30ml|
Mix egg whites, sugar, and milk, and mix well to explain: the size of eggs is very different, and some people make too much water because the eggs are too small, too much milk!
Pass the mixed liquid through a fine sieve to filter out the egg white that has not been broken, so as not to affect the taste
Then pour the mixed liquid into two small bowls, wrap the whole bowl with plastic wrap, and poke many small holes on it with a toothpick to prevent water vapor from falling into it when steaming.
Add water to the steamer, put a layer of gauze or drawer on the steamer to ensure that the bowl is heated evenly, and boil the water on the fire
After the water is boiling, after the steamer starts to bubbly, put (3) into the steamer, cover the pot, steam for 8-10 minutes on high heat, you need to adjust the time according to the size of your bowl
After steaming, turn off the heat and cover it for 10 minutes