The three necessary ingredients for double skin milk are whole milk, eggs and white sugar.
Ye Fei finally took out the white sugar. This bottle of white sugar was also nakedly packaged.
"White sugar, which is less sweet than brown sugar, is a commonly used condiment. We used to use this kind of food when making food, but we didn't introduce it in detail. The first reason is that everyone is more interested in white sugar. Familiarity, and the second reason is that white sugar is not the main ingredient in gourmet food, but when making this double-skin milk today, white sugar is indispensable. Because of its presence, the taste of double-skin milk can be even sweeter."
"White sugar is usually divided into four to five levels according to its quality. The top level is refined white sugar, then high-quality white sugar, and then there are grades one, two and three. The higher the grade of white sugar, the higher the quality. The finer the particles, the easier it is to dissolve. Our bottle of white sugar is made from high-quality sugar cane and refined through fifteen processes. The size of the particles is between 0.15 and 0.3. This kind of cotton sugar is easier to dissolve in milk."
After saying that, Ye Fei also placed the white sugar on the operating table.
After getting the ingredients, Ye Fei closed the storage compartment, and then took a drain net from the tool rack. This drain net has a delicate handle at the back, an iron ring in the front, and a funnel made of fine mesh fixed on it. Same tools.
After preparing everything, Ye Fei started making double skin milk.
I saw him taking a small stainless steel pot and pouring milk into the pot until it was half full.
Place the small pot on the stove and start boiling the milk over high heat.
Boiling milk is the first step. It seems to be an easy process, but it is very important in the process of making double-skin milk, because how well the milk is boiled is related to whether the milk can produce high-quality milk skin.
If the milk is overcooked, the heat will completely destroy the protein in the milk, making it difficult to form milk skin.
And if the milk is not boiled for enough time, the milk skin formed by the milk will become very thin and will break if you move it lightly.
Therefore, although boiling milk is easy, it does require some control over the heat to cook it properly.
Ye Fei boiled the milk over high heat. When the temperature of the milk rose, and finally white smoke appeared on the top but there were no bubbles in the milk, he turned off the heat directly.
This is the milk he needs.
After turning off the fire, Ye Fei quickly took a large bowl and quickly poured the boiled milk in the small pot into the bowl.
This is also a very important step.
Because the milk has been boiled, if you pour it into the bowl slowly, milk skin will appear in the pot. If you pour it into the bowl again, it is likely that the milk skin will be mixed into the milk and poured into the bowl. This way When the milk skin forms again, the old skin is covered underneath, making it difficult to remove, which ultimately affects the quality of the double-skin milk.
Pour the milk into the bowl, and then Ye Fei sees that as the temperature drops rapidly, a layer of slightly yellowed milk skin begins to form on top of the milk.
Ye Fei ignored it, but took a large bowl, broke two red-tailed chicken eggs, took the egg whites, and threw the yolks and egg shells into the trash can.
The audience in the live broadcast room gasped at this scene.
Prodigal, this is so prodigal, the eggs of the red-tailed chicken are such good things that you can't even find them with a lantern, but Ye Shen just threw them away, and I really wanted to beat him.
The egg white is also slightly yellow when placed in the bowl.
Ye Fei took an appropriate amount of marshmallow and put it into the egg whites, then used chopsticks to stir the egg whites evenly and set them aside.
At this time, in the other bowl containing milk, a smooth and yellowish milk skin has been completely formed on top of the milk.
Ye Fei took a knife and said: "The first layer of milk skin has been formed. This layer of milk skin is also the top layer when we finally make double skin milk. Now what we have to do is to remove the milk skin under the milk skin. How to take it out? Of course, we need to cut the milk skin and let it flow out. We work along the edge of the bowl."
As he said that, Ye Fei used the knife in his hand to carefully scratch the place where the milk skin and the bowl were connected.
The nipple skin was very fragile, and the knife in Ye Fei's hand was very sharp. As soon as it came into contact, the nipple skin broke without much force.
Then Ye Fei stroked gently, and finally made a hole of about seven or eight centimeters, and then stopped.
Putting the knife aside, he carefully picked up the milk bowl and said: "When pouring the milk, be sure to remember not to pour it all out. Leave a little milk at the bottom of the bowl to prevent the milk skin from sticking to the bottom of the bowl. Together."
Holding the bowl with both hands, with the opening at the bottom, tilt the bowl slowly in your hands, and you will see a stream of hot and smoky pure milk flowing out from the opening, and then into the egg white bowl.
Milk and egg white collide, and a mixed aroma of milk and egg comes to your nose.
Ye Fei sniffed hard, smacked his tongue, and almost drooled out.
The heart says that good ingredients are good ingredients. No matter how it is cooked, it can exude its unique flavor and charm.
Finally, Ye Fei poured almost all the milk, stopped, carefully put down the milk bowl, took a pair of chopsticks, and carefully stirred the mixture of milk and egg whites.
As Ye Fei continued to stir, some fine foam began to appear in the bowl.
Ye Fei stirred for a while, then stopped, took a clean blue and white porcelain bowl from the side, took the strainer over, and then poured the mixture of milk and egg white through the strainer.
The liquid flowed down along the tiny holes in the net, while the foam remained on the net.
Looking at the clean milk and egg white mixture in the bowl, Ye Fei put the strainer aside, and then took another tool from the tool rack. This was a funnel, but the lower end of the funnel was not round. It is a flat shape with a small bevel.
Taking it in his hand, Ye Fei said: "Refilling the milk is the most careful and difficult step in the entire procedure, so if you want to do it, it is strongly recommended that you use tools, otherwise small mistakes are likely to occur. "
Ye Fei raised the tool in his hand, and then carefully inserted the flat mouth under the funnel into the opening he had just made. Then he picked up the mixture of milk and egg white with his other hand and poured it carefully. into the funnel.
The mixture flows down the funnel, and finally flows into the bottom of the nipple through the flat mouth.
Ye Fei didn't pour it very fast, because the flat mouth under the funnel was not big, so if he poured it too fast, it wouldn't flow out at all.
After pouring for about a minute, he poured out all the mixture in the bowl.
At this time, looking at the bowl that held the boiled milk just now, the newly formed milk skin has been stretched up by the mixture of milk and egg white below, and has become smooth and tight again.
Ye Fei looked at his masterpiece and was very satisfied.
Putting the tools aside, Ye Fei said: "The refilling is pretty good, the next step is steaming."
He took a steamer and added an appropriate amount of water into it. Then Ye Fei carefully picked up the bowl of milk, placed it on top of the steamer, covered it, and began to simmer slowly over low heat.
The reason why the milk is heated this time without high heat is to better control the heat, because if it is over-stewed, the double-skinned milk will become old and affect the taste. If it is stewed too tenderly, it will not form at all. Double skin milk.
Ye Fei simmered it on low heat for about twenty minutes before turning off the heat.
To be honest, Ye Fei was a little excited at this time, because this was the first dessert he had made since getting the system. Whether it would be successful or not, and what it would be like, would depend on the moment he opened the lid of the pot.
At this time, everyone in the live broadcast room was more nervous than Ye Fei, because they were all very interested in this double-skinned milk and wanted to see what this double-skinned milk, which could represent Deshun cuisine, looked like.
"Holy shit, it's open."
"Ye Shen made it so carefully, this delicacy must be very exquisite."
"Exquisiteness is the characteristic of Cantonese cuisine. I just want to see if this pair of skin milk is as good as you say."
"Excited, my heart is about to explode."
"I'll wipe it, why can't I smell the fragrance?"
"Me neither, don't worry."
"Ye Shen opened the lid of the pot."
Ye Fei stretched out his hand to open the lid of the pot, and a cloud of white smoke rushed out from the steamer. When the smoke dissipated, he looked in the steamer again, and a double-skinned milk as tender as baby skin appeared...
I was speechless. This chapter was originally supposed to be a 5,000-word chapter, but it ended up being over 4,000 words. I didn’t know where my hands touched it. I shut down the computer and turned it on again. It was so stupid. There are only 2,524 words left. Can you understand my feelings? I almost wanted to chop my hands off and smash the computer. It was so painful. A baby who had been pregnant for only two hours had a miscarriage! Depend on! Seek comfort.
(End of chapter)