You will never think of ten ways to eat milk

Milk stew

Ingredients: 2 eggs, 1 carton of pure milk 250ml, 2 spoons of sugar.

Method:

1. Pour the eggs into a bowl and add 2 tablespoons of sugar.

2. Beat into an egg mixture and let the sugar dissolve.

3. Pour the egg liquid into the sieve to filter out the impurities in the eggs

4. Pour the milk into the egg mixture and mix well.

5. Then pour it into the sieve and filter it 1-2 times, and pick out the bubbles on the surface with a small spoon.

6. Cover with a layer of plastic wrap, put it in a steamer, and heat over high heat.

7. When the water in the steamer boils, turn to low heat and steam for about 10 minutes.

Crispy milk

Ingredients: 250ml milk, 2 tablespoons condensed milk, 30 grams of cornstarch, 40 grams of sugar, appropriate amount of flour, 1/2 teaspoon of baking powder, appropriate amount of water.

Method:

1. Put the milk and condensed milk in a large bowl, sieve in the cornstarch, add sugar and stir until there are no particles.

2. Pour the stirred milk into a small pot, stir and heat over low heat, until it is a solid paste and quickly remove from the heat.

3. Put the boiled milk in a rectangular crisper box, cover it and freeze it in the freezer compartment of the refrigerator for about 1 hour

4. Add an appropriate amount of flour and baking powder and water to make a thicker batter, which is crispy pulp, and take out the frozen milk and cut it into pieces.

5. Put more oil in the pot, and after the oil is hot, put in the milk with a layer of batter and fry it until golden brown and put it on top of the kitchen paper towel to absorb the oil.

Milk steamed buns

Ingredients: 400g of plain flour, 240g of milk, 5g of baking powder, 15g of sugar.

Method:

1. Pour the sugar and baking powder into the warm milk, stir to mix it and let it stand for about 5 minutes, put the flour into the basin, gradually add the warm milk of the baking powder and stir the flour until it is flocculent.

2. Knead the good dough, put the kneaded dough in a basin, cover it with a damp cloth or plastic wrap, and place it in a warm place for fermentation.

3. After about 1 hour, the dough is twice as large, grab a piece of dough with your hands, the internal tissue is honeycomb-shaped, and the proofing is completed.

4. Knead the dough vigorously on the cutting board for about 10 minutes, knead until smooth, and try to make the dough free of bubbles.

5. Knead the dough into a cylinder, cut it into small pieces with a knife, arrange it into a circle, put it in a steamer, cover it, and let it rise for 20 minutes again, this step is very important, and the steamed buns will be softer after the second fermentation.

6. Steam the pot on cold water for 15 minutes, turn off the heat when the time is up, but do not open the lid immediately, and then open the lid after steaming for a few minutes

Double skin milk

Ingredients: 400 grams of whole milk, 40 grams of whipping cream, 60 grams of condensed milk, 60 grams of egg white, 10 grams of caster sugar

The practice of double skin milk

1. Prepare the ingredients and weigh them.

2. Pour all the milk, whipping cream and condensed milk into the milk pot, heat over low heat and stir well.

3. Cook until slightly bubbling and then turn off the heat (don't boil until it boils, just bubble slightly).

4. Pour the boiled milk into a bowl

5. Wait for the milk in the bowl to cool slowly, and during the cooling process, a layer of milk skin will form on the surface.

6. After the milk skin is knotted, pour the milk in the bowl back into the milk pot (use chopsticks or spoons to block the milk skin before pouring), and leave the milk skin in the bowl.

7. When pouring, don't pour all the milk, leave a little bit at the bottom of the bowl, so that the milk skin will not stick to the bottom of the bowl but float up.

8. Beat the egg whites well with chopsticks.

9. Then pour the milk in, add the sugar again and stir well.

10. Then sieve the milk mixed with egg whites.

11. Slowly pour the sifted milk back into the small bowl against the wall of the bowl.

12. Just get a bowl of milk with the skin floating on the surface.

13. Bring the water to a boil in the pot, put the bowl covered with plastic wrap into the steamer, and steam over medium-low heat for 20 minutes, then it can be out of the pot (I divided it into two pots of steaming). 14. Remove the plastic wrap after removing the pan, let the double skin milk cool naturally, so that the surface has a thick milk skin, which can be eaten after being warm, or eaten after refrigeration, and then put cooked walnuts to decorate.

Milk papaya

350 grams of papaya, 300 grams of milk, 90 grams of egg whites, 2 grams of vinegar, 100 grams of rock sugar

Preparation of papaya stewed milk

1. Cut the papaya into small pieces of pulp and set aside

2. Boil the milk until it is just boiling, add rock sugar and cook together until it melts, let it cool for later use

3. Beat the egg whites, add milk and vinegar, and stir gently

4. Sift through a strainer and put into a small bowl

5. Cover with plastic wrap and steam over high heat for about 30 minutes to make cheese

After the stew, don't look like egg custard, dig with a spoon, and there is tender stewed milk inside

To serve, drizzle the papaya pulp over the cheese or add some honey to serve