Excuse me, do you make double skin milk like this?

It's cool to eat frozen double skin milk in summer.

The practice of double skin milk is very simple. First, boil the fresh milk and pour it into a bowl while it is hot. Soon, a layer of milk skin will be produced on the surface of fresh milk. Punch the milk skin with chopsticks, slowly pour out the milk in the bowl, add a proper amount of protein and sugar, and the original milk skin will slowly float up and then stew on the fire. Soon, a layer of skin will be produced, thus forming two layers of skin. The top milk skin is sweet, and the bottom milk skin is fragrant and smooth.

Secret:

1. To use whole milk, the higher the fat content, the better, preferably fresh grass milk, so that double skin milk can be fragrant, smooth and thick;

2. Let the milk boil for a while, so that the milk skin has time to fully coagulate;

Stew slowly with slow fire, turn off the fire when the milk is completely condensed, and it will taste bad when it is old.

The essence of double skin milk lies in its skin. It is known that it is rich in trace elements such as protein, calcium and phosphorus. Whether it is summer or winter, hot or frozen, you can taste it, just as it tastes sweet, as well as red beans, lotus seeds, bird's nest eggs, raisins, ginger juice and other ingredients. Can be added into double-skin milk, has various styles, endless varieties, rich nutrition and good cosmetic effect, and meets different lovers.

Method 1:

Boil the freshly squeezed buffalo milk in the morning and pour it into a bowl while it is hot. Hot air will make the surface of fresh milk produce milk skin; After the milk is completely cooled, leave the skin and remove the milk, then add fine sugar and protein to the poured milk, stew it on the fire, and soon produce a layer of skin; Pour the stewed milk back into the original bowl, and a bowl of double-skin milk will be ready.

Method 2:

Double skin milk is white, fragrant, tender and smooth, with three senses, and it is not difficult to make.

Ingredients: a large bowl of Mengniu milk is about 400ml, two egg whites and two spoonfuls of sugar.

1. First pour the milk into the pot and just boil it (burning it for a long time will destroy protein and the milk skin will not form), and then pour it into a big bowl. At this time, you can see that there is a wrinkled skin on the surface of milk.

2. Take an empty bowl, add two egg whites (the method of separating egg whites from egg yolks must be known to everyone, so I won't say much) and two spoonfuls of sugar, and stir evenly until the sugar dissolves (don't stir for too long, otherwise the eggs will become soaked).

3. When the milk is a little cold, pierce the milk skin with chopsticks, then slowly pour the milk into the big bowl with egg white, stir it evenly, and then slowly pour it back into the big bowl with milk skin along the edge of the bowl. You can see that the milk skin will float by itself (upside down, think of magic).

4. Finally, put the milk into the pot and steam it for about ten minutes, then stick it in the middle with chopsticks. If there is no milk flowing out, it means that it is concentrated, and you are done.

Method 3:

1. Put the milk and sugar on the fire, mix well and cook on low heat. Milk is hot but not boiling. When sugar is fully dissolved, keep away from the fire (only boiled, sugar can be dissolved, but not boiled, otherwise the protein in fresh milk will denature and solidify at high temperature, and the milk skin will not be made). Pour the milk into several rice bowls and let it stand and cool. After a thin layer of cream is solidified on the milk surface of each bowl, use a thin bamboo stick to lift a corner of the milk skin along the edge of the bowl and tilt the bowl so that the milk under the milk skin flows into another container and the milk skin remains at the bottom of the bowl. According to this method, all the bowls of milk are collected in another container, leaving only the milk skin.

2. Put the egg white in a container, whip it with five chopsticks tied together at high speed in one direction until the egg white is milky white and gelatinous, pour it into a container filled with concentrated milk, stir it evenly, filter it with gauze to remove impurities, scrape off bubbles on the surface, then put it in a drawer, stew it with medium fire, and after about 10 minute, the stewed double-skin milk is obtained.

Method 4:

Ingredients: 250ML whole milk in a box, sugar, 3 eggs (two eggs are enough if they are big), plastic wrap.

1. Boil the milk with low heat, then pour it into a bowl and cool it.

2. Beat the egg whites in a large bowl (in one direction) until they foam, and chopsticks can't be picked up.

After the milk is cooled, the surface will crust. Gently lift a corner of the milk skin, and pour the milk and egg whites into a large bowl (don't break the milk skin, leave it at the bottom of the bowl. This step is the most troublesome, but it is very important! In order to prevent the milk skin from flowing out with the milk, you can block the bowl with chopsticks.

4. Add two spoonfuls of sugar, stir with milk and egg white, and blend together.

5. Slowly pour the mixture of milk, sugar and egg white into the bowl with milk skin at the bottom just now, so that the milk skin will float slowly. If the front operation is proper, the milk skin will completely cover the mixture. It doesn't matter if it's not done well. Don't lose heart. Single skin milk is not bad either, hehe.

6. Cover with plastic wrap and steam for 15 minutes.

Method 5:

How to eat: Take a bag of instant double skin milk and put it in a bowl. Stir evenly with hot water of 90 ~ 100℃ about 120 ml, and then stand for 3~8 minutes to solidify into double-skin milk with unique flavor.

Method 6:

1. Boil the fragrant whole milk (not even ordinary milk) in the microwave oven. Be sure to boil, light and warm, or cook in a small pot-be careful not to jump out. Because only boiled milk can have obvious milk skin.

2. Put the boiled milk in a small bowl and put it quietly in a corner for a while in order to produce the milk skin. Don't touch it to prevent the milk skin from scattering.

3. Beat the egg whites very, very loosely-they will be tender and won't get pimples. There will be some bubbles on it, which can be filtered or skimmed for good looks. There is nothing left. You can eat it anyway, but it doesn't look good.

4. Pick up the milk skin from the edge of the bowl with chopsticks, and slowly pour the milk under the milk skin into the big bowl, and the milk skin will remain intact at the bottom of the small bowl. If it is full-fat, the milk skin will be thicker and more elastic, which is easy to do. The milk skin must not break.

5. Put the sugar and egg whites into a large bowl filled with milk and mix well. Put more sugar in it. If you have cream, you can also put some. Delicious!

6. Gently pour the mixture in the big bowl back into the small bowl with milk skin, and slowly let the original milk skin float and float on the top of the mixture. Be sure to take your time, try to go up and don't break through. Then put it in a steamer to steam. It takes 10 minute if it is tender, and 15 minute if it is gluten. The key is the ratio of milk to egg white.

The way I make it—

Double-skin milk emphasizes two skins, but if the upper skin is removed, there is actually no difference in taste. Therefore, the first layer of milk skin was ignored by me. Why do you have to add so many steps just for a name?

Materials:

The proportion of many materials on the Internet, I personally prefer the proportion of 200ml milk plus one egg to make light yellow double skin milk; Or 100ml milk with an egg white to make white double-skin milk.

As for sugar, add it according to personal taste.

Other accessories, it depends on personal taste. I added cocoa powder, which was delicious.

Exercise:

1. Heat the milk. The purpose of my heating is only to make the sugar melt easily when adding sugar, and then let it stand until the milk cools.

2. Send eggs. If you only use egg whites, separate them first. When I was talking in the group, someone asked me how to divide the eggs ... anxious ... I could dig a small hole with a diameter of 1cm. After shaking, the egg white will be poured out first, then the hole will be enlarged and the yolk will come out. Hey, hey, but I don't need this, I have an egg separator!

Beat the eggs into the bowl and beat them in one direction at high speed with an egg beater (or chopsticks) until there is no adhesion. If there is only egg white, it can be creamy white and gelatinous. It is very important to stir vigorously.

3. Then fully mix the two, there will be many bubbles, which can be filtered by a filter and poured into the final container, not too full, eight points is enough.

Cover the container with a layer of plastic wrap and tighten it. If it's too much trouble, buckle a bigger plate, just to prevent water droplets from falling off the cover and ruining the aesthetic feeling.

4. Add water to the pot and heat, and steam for 10- 15 minutes, depending on the amount of double skin milk.

Then you can eat it, it's delicious when it's hot, and you can put it in the refrigerator as a cold drink ~ ~

The practice of sending "ginger to milk"-

Ginger is famous for its excellent medicine and food. It is found that it contains a special substance similar to salicylic acid. After being diluted as a blood thinner, ginger has a special effect on reducing blood fat, lowering blood pressure, preventing thrombosis and myocardial infarction, and has the effects of warming, excitement, sweating, stopping vomiting and detoxification. It is a dessert that warms the middle warmer, harmonizes the stomach, dispels cold and nourishes the skin. Regular consumption can promote health and strengthen the body. The difference between ginger milk and double-skin milk is that ginger milk does not need to be stewed, and it is dry, which is suitable for people with weak constitution, especially girls. If girls feel weak, it is appropriate to eat this. But people with acne are not suitable, so eat more.

There is a legend about the collision between ginger and milk. Once upon a time, in Shawan Town, Panyu, Guangdong Province, an elderly lady suffered from cough, and later she learned that ginger juice could cure cough. But the ginger juice was too spicy for the old woman to drink, so the daughter-in-law boiled the buffalo milk with sugar and poured it into a bowl full of ginger juice. Strangely, after a while, the milk solidified and my mother-in-law felt full of fragrance after drinking it. It will be fine the next day. Therefore, the collision of ginger and milk spread in Shawan town, which was called "coagulation" by Shawan people, and "ginger and milk collision" was also called "ginger and milk burial" in Shawan.

The production principle of "ginger mixed with milk": Ginger mixed with milk is mainly made by the chemical reaction between ginger juice and milk within a certain temperature range (40 degrees-100 degrees), which makes the milk coagulate. The bumping step in the traditional production method is to lower the temperature of milk slightly to make the finished product taste better.

Materials:

Ginger, fresh milk 1 bowl, 3-4 cubes of sugar.

Exercise:

1. Cut ginger into small pieces and squeeze ginger juice with garlic press or juicer. The ratio is about 15g ginger with 20ML water. Don't drain too much water.

2. Take a spoonful of ginger juice in the bowl.

3. Heat the milk over medium heat. Before it boils (the edge begins to bubble), add sugar and turn off the heat.

4. Add sugar to the milk and mix well. In a large bowl, pour the milk back and forth between the pot and the bowl ten times in the way of "teh tarik", and let it cool to about 60-80 degrees, that is, when you put your hand on the milk pot, it won't burn your hand.

5. Quickly pour the milk 30 cm away from the ginger juice bowl, so that the milk and ginger juice can be fully integrated.

6. Let it solidify after a few minutes (you can hold a spoonful).

note:

1. Ginger should be old enough, and ginger juice contains more starch.

2. Milk can be boxed whole milk or bulk milk.

The temperature of milk should be controlled at about 80 degrees, neither too hot nor too cold. Once it is washed into the bowl, it can't be stirred until it is solidified.