Lazy double skin milk that even a kitchen novice can make


Lazy double skin milk that even a kitchen novice can make
Lazy double skin milk that even a kitchen novice can make

This double skin milk is super easy to make! Mix egg whites, milk, etc. and steam it. The milk is white and smooth. When you scoop a spoonful, it will tremble. It is fragrant and smooth when you put it in your mouth. The sweetness is just right. It looks good and tastes delicious. It is definitely a "sweet little pride" that even a kitchen novice can make~

Ingredients

Steps

  1. Prepare the egg white and sugar solution: Pour the separated egg white into a clean large bowl, add 30-40 grams of sugar, and stir gently with a whisk or chopsticks until the sugar is basically dissolved.
    Prepare the egg white and sugar solution: Pour the separated egg white into a clean large bowl, add 30-40 grams of sugar, and stir gently with a whisk or chopsticks until the sugar is basically dissolved.
  2. Pour 300g of milk and 50g of whipping cream into the egg white and sugar solution, stirring slowly while pouring to allow the three to fully blend.
    Pour 300g of milk and 50g of whipping cream into the egg white and sugar solution, stirring slowly while pouring to allow the three to fully blend. Pour 300g of milk and 50g of whipping cream into the egg white and sugar solution, stirring slowly while pouring to allow the three to fully blend. Pour 300g of milk and 50g of whipping cream into the egg white and sugar solution, stirring slowly while pouring to allow the three to fully blend.
  3. Pour the mixed milk into the sieve, press and guide it with a spoon, and let the milk filter through the sieve into the container below. After the first filtration, pour the milk in the container back into the sieve and filter it a second time to ensure that all the milk is filtered out and discard the egg white residue. This will make the double skin milk taste smoother.
    Pour the mixed milk into the sieve, press and guide it with a spoon, and let the milk filter through the sieve into the container below. After the first filtration, pour the milk in the container back into the sieve and filter it a second time to ensure that all the milk is filtered out and discard the egg white residue. This will make the double skin milk taste smoother.
  4. Slowly pour the sieved milk into the prepared steaming bowl (you can divide it into 2-3 bowls according to your preference), and try to pour it as steadily as possible to reduce the generation of bubbles. Then, take the plastic wrap and cover the bowl tightly, and use a toothpick to poke 5-6 small holes in the plastic wrap to facilitate the circulation of steam.
    Slowly pour the sieved milk into the prepared steaming bowl (you can divide it into 2-3 bowls according to your preference), and try to pour it as steadily as possible to reduce the generation of bubbles. Then, take the plastic wrap and cover the bowl tightly, and use a toothpick to poke 5-6 small holes in the plastic wrap to facilitate the circulation of steam. Slowly pour the sieved milk into the prepared steaming bowl (you can divide it into 2-3 bowls according to your preference), and try to pour it as steadily as possible to reduce the generation of bubbles. Then, take the plastic wrap and cover the bowl tightly, and use a toothpick to poke 5-6 small holes in the plastic wrap to facilitate the circulation of steam. Slowly pour the sieved milk into the prepared steaming bowl (you can divide it into 2-3 bowls according to your preference), and try to pour it as steadily as possible to reduce the generation of bubbles. Then, take the plastic wrap and cover the bowl tightly, and use a toothpick to poke 5-6 small holes in the plastic wrap to facilitate the circulation of steam.
  5. Steaming and stewing: Bring water to a boil in a steamer, place the steaming bowl covered with plastic wrap on the steaming rack, cover the pot, keep the heat on medium, and steam for 10 minutes after the water boils. Don't open the lid immediately after steaming, turn off the heat and continue stewing for 5 minutes, so that the residual heat in the pot can completely solidify the double skin milk and make it more tender and smooth.
    Steaming and stewing: Bring water to a boil in a steamer, place the steaming bowl covered with plastic wrap on the steaming rack, cover the pot, keep the heat on medium, and steam for 10 minutes after the water boils. Don't open the lid immediately after steaming, turn off the heat and continue stewing for 5 minutes, so that the residual heat in the pot can completely solidify the double skin milk and make it more tender and smooth.
Languages
Faule Doppelhautmilch, die sogar ein Küchenanfänger machen kann - Deutsch (German) version
Lazy double skin milk that even a kitchen novice can make - English version
Leche doble piel perezosa que hasta un novato en la cocina puede hacer - Española (Spanish) version
Du lait double peau paresseux que même un novice en cuisine peut préparer - Français (French) version
Susu double skin malas yang bahkan bisa dibuat oleh pemula dapur - Bahasa Indonesia (Indonesian) version
Latte a doppia pelle pigro che anche un principiante in cucina può preparare - Italiana (Italian) version
キッチン初心者でも作れる簡単ダブルスキンミルク - 日本語 (Japanese) version
주방 초보자도 만들 수 있는 간편한 더블스킨 밀크 - 한국인 (Korean) version
นมสองหน้าแบบขี้เกียจที่แม้แต่มือใหม่หัดครัวก็ทำได้ - แบบไทย (Thai) version
廚房小白都會的懶人雙皮奶 - 香港繁體中文 (Traditional Chinese - Hong Kong) version