double skin milk dessert
Double skin milk is famous for its rich aroma, rich milk flavor and abundant egg flavor. Its taste is tender and smooth, as delicate as baby's skin, giving people a gentle touch.
Ingredients
- 400 g Nestlé whole milk
- 40 g Nestlé whipped cream
- 60 g Eagle mark condensed milk
- 45 g egg white
- 15 g fine sugar
Instructions
- First prepare materials. As mentioned before, not only do you need to choose whole milk, but you also need a small amount of whipped cream to increase the fat content of the milk. Adding condensed milk at the same time will make the milk aroma more intense. Condensed milk contains sugar, so the double skin milk made in this way has a slight sweetness without adding sugar. But if you like children's shoes that are slightly sweeter, you can add 10g-20g of fine sugar according to your own taste.
- Pour all the milk, light cream, and condensed milk into the milk pot, heat over low heat and stir evenly. Then cook until it bubbles slightly and then turn off the heat (do not boil until it boils, just bubble slightly).
- Pour the cooked milk into the prepared small bowl.
- Wait for the milk in the bowl to slowly cool down. During the cooling process, a layer of milk skin will form on the surface.
- After the milk skin is formed, pour the milk in the bowl back into the milk pot (use chopsticks to block the milk skin before pouring), leaving the milk skin in the bowl.
- When pouring, don't pour all the milk, leave a little at the bottom of the bowl. In this way, the milk skin will not stick to the bottom of the bowl but can float (if the milk skin is stuck at the bottom of the bowl, it will be difficult to float after a while).
- Beat the egg white thoroughly with chopsticks. Then pour the milk in and stir evenly (if you want to add sugar, you can add it now).
- Then sift the milk mixed with the egg whites.
- Stick to the wall of the bowl and slowly pour the sifted milk back into the small bowl.
- During the pouring process, the milk skin will float back up, so we get a bowl of milk with milk skin floating on the surface.
- Put half a pot of water in the steamer, and put the small bowl with the lid into the steamer (if there is no lid, cover the surface of the bowl with plastic wrap).
- Cover the steamer, bring the water in the steamer to a boil over high heat, turn to medium-low heat, steam for 12 minutes, turn off the heat and serve. Remove the lid or plastic wrap from the surface of the bowl and let the double skin milk cool naturally. During the cooling process, a second layer of milk skin will form, giving the surface a thick milk skin. Double skin milk can be eaten warm or refrigerated. My favorite is the double-skinned milk after refrigeration!
Tried this recipe?Let us know how it was!