夏日甜品做法（Summer desserts）.docVIP

夏日甜品做法（Summer desserts） Double skin milk Double skin milk color white, aroma is strong, the entrance is tender and slippery, three feel all, it is not difficult to do. Raw materials: a large bowl of Mengniu milk (400ml), two egg white, two grams of white sugar (or no sugar, condensed milk, so it will be more fragrant pure) 1) first pour the milk into the pot just boiled (burn for a long time will destroy the protein, also can not afford the skin), then pour into the bowl, then you can see the milk surface from a layer of wrinkled skin. 2) take place two egg only one empty bowl (and presumably the method of separation of egg yolk for everyone, is not to say), two tablespoons of sugar, stir to dissolve the sugar (dont play too long, otherwise the egg bubble) 3) such as milk and cool slightly, use chopsticks to pierce the milk Naipi, slowly with egg white into the bowl, stirring evenly, and then along the edge of the bowl slowly to leave Naipi bowl, you can see it will float up. 4) finally, the milk into the pot, the water steam for about ten minutes, with chopsticks stabbed from the middle, no milk flow, indicating that all coagulation up, and its done. First it is sweet and fragrant, second layers of fragrance, with a seamless heavenly robe, named Double-Layer Steamed Milk, hot food can be eaten cold, like the delicious invincible. If you like, you can also join lotus seeds, red beans steamed together, it is rich in nutrition, beauty Jiapin oh. Tips: 1. to use full cream milk, fat content is higher; 2. milk boil to release a while, so there is time to fully Naipi condensation; 3. to simmer slowly stew milk, just all condensation off the fire, old and very bad taste Ginger Milk In fact, traditionally, ginger milk is made with milk, but pure milk is fine. It is better to use Mengniu or light concentrated milk. TX have to look at the production date of melamine in the shadow ~ ~ oh ~ ~ ~ ~ embarrassed Practice: Ginger wash clean, remove the skin, you can use juice extra