Simple double skin milk recipe

Double skin milk is a very popular dessert nowadays. In addition to purchasing double skin milk tea from dessert shops, many people also choose to make it at home, which makes the double skin milk tea more in line with the public's taste. There are many ways to make double skin milk, and different methods can produce double skin milk with different characteristics. Below, I will introduce you to the relevant knowledge about double skin milk in detail!

1. Double skin milk method 1

Heat a bowl of milk in a milk pan, pour it into a small bowl after it boils and wait for it to cool. At this time, pour egg white (one large egg and two small eggs) and appropriate amount of white sugar into a large bowl and stir. Once the milk in the small bowl has cooled, carefully pierce the skin of the milk and slowly pour[1] the milk into the large bowl. If done properly, the layer of milk skin will lie securely at the bottom of the small bowl. Okay, mix the egg white, sugar and milk in the large bowl evenly, and then slowly (don't be too hasty) pour them back into the small bowl. If done properly, the milk skin at the bottom of the small bowl will float up and cover the mixture. Put into the pot and steam. Remove from heat at the right time, cool and new milk skin will be formed.

2. Double skin milk method 2

1) First pour the milk into a pot and bring it to a boil (cooking it too long will destroy the protein and prevent the formation of milk skin). Then pour it into a large bowl. You will now see a wrinkled layer of milk skin on the surface of the milk. (If the milk skin is not formed completely after half a day, you can put it in the microwave for one to two minutes, and the milk skin will appear completely)

2) Put two egg whites and two spoons of sugar into an empty large bowl and stir until the sugar is dissolved (do not beat for too long, otherwise it will turn into egg foam)

3) After the milk has cooled down slightly, use chopsticks to pierce the milk skin, then slowly pour the milk into the large bowl containing egg white, stir evenly, and then slowly pour the milk back into the large bowl with the milk skin along the edge of the bowl. You will see the milk skin float up by itself.

4) Finally, put the milk into the pot and steam it for about ten minutes. Use chopsticks to poke it from the middle. If no milk flows out, it means that it has all solidified and you are done.

3. Double skin milk method 3

1. Put the pot on the fire, add milk and sugar, mix well, and cook over low heat. When the milk is hot but not boiling and the sugar has fully dissolved, remove from the heat (it can only be cooked until the sugar is dissolved, but not boiled, otherwise the protein in the fresh milk will denature and coagulate due to the high temperature, and the milk skin cannot be made). Pour the milk into several bowls and let them cool. After a thin layer of cream has solidified on the surface of the milk in each bowl, use a thin bamboo stick to lift up a corner of the milk skin along the edge of the bowl. Tilt the bowl to allow the milk under the milk skin to flow into another container. In this way, the milk skin will remain at the bottom of the bowl. According to this method, the milk from each bowl flows into another container and is collected, leaving only the milk skin.

2. Put the egg white into a container and use 5 tied chopsticks to beat it at high speed in one direction until it becomes a milky white, gelatinous paste. Pour it into a container with concentrated milk liquid, stir well, filter with gauze to remove impurities, scrape off the bubbles on the surface, then put the pot on the steamer and simmer over medium heat. After about 10 minutes, it will be stewed double skin milk.