Rose double skin milk
Overview
It seems that the last time I had double skin milk was a few years ago. When I was a teenager, I wanted to learn double skin milk. However, I couldn't make the breast milk at that time, and I couldn't grasp the time and often made it half-cooked. It's great to grow up. When you grow up, you won't be so stupid and can't make double skin milk. It's really simple to make double skin milk again after so many years. Double skin milk is a famous Cantonese dessert, a classic Han snack and belongs to Cantonese cuisine. As the name suggests, double-skinned milk has two layers of skin: the upper layer of milk skin is sweet and fragrant, and the lower layer of milk skin is fragrant and smooth. Rose is added to the base, which has a faint rose fragrance. It is tender and smooth in the mouth, leaving a lingering fragrance on the lips and teeth.
Tags
Ingredients
Steps
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Prepare the raw materials as shown in the figure
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Wash the roses and soak them in milk for 10 minutes, then turn on low heat and boil the milk until it boils slightly, about 80 degrees. Turn off the heat when small bubbles appear on the edge of the pot
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Pick away the roses, pour the milk into two small bowls, cool slightly and let it form a layer of milk skin
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Separate egg whites and egg yolks, using only egg whites
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Add 10 grams of sugar to the egg whites and beat
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Carefully pour the milk that has crusted on it back into the big bowl, leaving the milk crust in the small bowl
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Pour egg white into milk and beat evenly
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Sift the beaten egg milk liquid back into a small bowl, the milk skin will float on its own
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Cover the small bowls with lids or seal them with plastic wrap, boil water in a steamer, put in the egg milk liquid and steam over medium heat for about 10 minutes, simmer for 3 minutes, then pour a little sugar rose on it, and it can be eaten hot or refrigerated
