Homemade dessert double skin milk, full of milky fragrance, huge and tender, simple method to ensure that you can succeed at one time
Double skin milk
Ingredients: 400 grams of whole milk, 40 grams of whipping cream, 40 grams of condensed milk, 60 grams of egg white, appropriate amount of honey red beans, appropriate amount of diced mango, and a few large almonds
Steps:
1. In a small saucepan, add whole milk, whipping cream and condensed milk and mix well.
2. Put on the stove and turn on low heat, stirring while cooking until slightly bubbling off the heat.
3. Prepare two heat-resistant containers, pour the boiled milk into it and cool it naturally, a layer of milk skin will form on the surface.
4. Use a toothpick to block the milk skin and pour the milk back into the small pot, paying attention to leaving a little milk at the bottom to prevent the milk skin from sticking to the bottom of the bowl.
5. Beat the egg whites thoroughly, add them to the milk and mix well.
6. Then slowly pour from the edge of the container into the milk skin, which will refloat on the surface of the milk.
7. Wrap the high-temperature plastic wrap and tie a few small holes to breathe, boil the pot on cold water and turn to low heat to steam for 12-15 minutes, the specific time should also be mastered according to the thickness and size of the container used.
8. After solidification, take out and tear off the plastic wrap to cool, put honey red beans, diced mango and large almonds on top, and then decorate with mint leaves, and the taste is better after refrigeration!
9. The milky rich and tender red bean double skin milk is ready, and it can be successful at one time with zero difficulty, so try it quickly!
Tips:
It is best to use milk with high fat content to make double skin milk, so that milk skins will be formed, and adding light cream to milk is to increase the fat content of milk. The sweetness can be adjusted according to your taste, and condensed milk has not only sweetness but also a milky flavor, so there is no additional sugar.