Double Skin Milk Recipes
DOUBLE SKINNED MILK
This is a Chinese dessert of steamed milk, very simple to make. It is smooth and creamy and perfect for a sweet tooth. Serve warm or cold.
Provided by Allrecipes Member
Categories Chinese Recipes
Time 25m
Yield 2
Number Of Ingredients 3
Steps:
- Pour milk into 2 bowls; cover with aluminum foil. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add bowls of milk, cover, and steam, about 5 minutes. Allow layer of skin to form on top of milk.
- Flip up a corner of the milk skin and pour milk into an empty bowl, reserving the milk skin in the bowl.
- Whisk egg whites and sugar together in a bowl; pour in the milk and mix well. Pour milk mixture back into the 2 bowls under the reserved milk skin. Cover with aluminum foil.
- Steam milk mixture until set, about 15 minutes.
Nutrition Facts : Calories 308.2 calories, Carbohydrate 35.5 g, Cholesterol 36.6 mg, Fat 11.9 g, Protein 15.4 g, SaturatedFat 6.8 g, Sodium 201.8 mg, Sugar 35.5 g
DOUBLE SKIN MILK
Simple recipe of a Chinese favourite dessert which involves steamed milk and is very tasty. Taken from http://www.mealschinese.com
Provided by gdawe5
Categories Pie
Time 50m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Pour the milk into a small saucepan, add sugar and bring slowly to the boil over low heat. Remove from heat and pour the hot milk into three individual rice bowls. Leave to cool.
- When a skin has formed on the surface of each bowl of the cooling milk, use a toothpick to lift up a corner of the skin just enough to gently pour the hot milk out of the corner of each bowl into a large bowl. Leave the skin that has now sagged to the bottom of each individual bowl intact.
- Beat the egg white till smooth and white. Add to the milk that is left cooling in the large bowl. Stir well. Strain the mixture through a sieve to remove lumps. Scrape off the bubbles that form at the top.
- Pour the milk back into the individual bowls with the previous milk skin still intact. The skin will float to the top. Place the bowls of milk in a bamboo steamer. Boil water in a wok. Place the steamer over boiling water. Cover and steam for 10 minutes over medium heat.
- The resulting double skinned milk is pure white and set to a wobbly consistency, very smooth and mildly sweet. On cooling, a second layer of tasty skin is formed, sticking to the edge of the bowl.
Nutrition Facts : Calories 41.7, Fat 2, SaturatedFat 1.1, Cholesterol 6.1, Sodium 38.9, Carbohydrate 3, Sugar 3.4, Protein 2.9
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