The three essential ingredients for double skin milk, whole milk, eggs and white sugar.

Ye Fei finally took out the white sugar, and this bottle of white sugar was also naked.

"White sugar, sweeter than brown sugar, is a commonly used condiment, we used to make food, we often use this kind of thing, but there is no detailed introduction, the first is because everyone is familiar with white sugar, the second is because white sugar is not the main ingredient of food, but today to make this double skin milk, white sugar is indispensable, because of its existence, the taste of double skin milk can be more sweet. ”

"White sugar, usually according to the quality of the quality, is divided into four to five levels, the top is refined white sugar, then high-quality white sugar, and then there is one, two or three levels, the higher the level of white sugar, the finer its particles, the easier it is to dissolve, our bottle of white sugar, is based on high-quality sugarcane as raw materials, after fifteen processes to refine refined cotton white sugar, the size of the particles is between 0.15 and 0.3, this cotton white sugar, easier to dissolve in milk. ”

After speaking, Ye Fei also put the white sugar on the operating table.

After taking the ingredients, Ye Fei closed the storage compartment, and then took a leaky net from the tool rack, which was a delicate handle in the back, an iron ring in front, and then fixed a funnel-like tool made of fine nets.

After preparing everything, Ye Fei began to make double skin milk.

I saw him take a small stainless steel pot and pour milk into the pot, which could have half a pot.

Place a small pot on the stovetop and start boiling the milk directly on high heat.

Boiling milk is the first process, which 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 boiled too much, the heat will completely destroy the protein in the milk, so that it is not easy to form a milk skin.

If the milk is not boiled for a long time, the milk skin will become very thin and will break if you move it slightly.

So, don't look at the simplicity of boiling milk, but you do need a little control over the heat to cook it properly.

Ye Fei boiled the milk over high heat, and when the temperature of the milk rose, and finally when white smoke appeared on it and the milk did not bubble, he turned off the fire directly.

That's the milk he needs.

After turning off the heat, Ye Fei quickly took a large bowl, and then quickly poured the boiled milk from the small pot into the bowl.

This is also an important step.

Because the milk has been cooked, if you pour it into the bowl slowly, it will appear in the pot milk skin, so if you pour it into the bowl again, it is likely to mix the formed milk skin into the milk and pour it into the bowl, so that the milk skin will be formed, and the old skin will be covered underneath, which is not easy to take, and will eventually affect the quality of the double-skin milk made.

Pour the milk into the bowl, and then Ye Fei saw that as the temperature dropped rapidly, a layer of slightly yellowed milk skin began to form on top of the milk.

Ye Fei didn't pay attention to it, but took a large bowl, broke the eggs of the two red-tailed chickens, took the egg whites, and threw the egg yolks into the trash can along with the egg shells.

The audience in the live broadcast room who watched this scene gasped for air.

Loser, this Nima is too loser, the eggs of the red-tailed chicken, the good things that can't be found with lanterns, and as a result, Ye Shen threw it away, so he wanted to beat him.

The egg whites are also slightly yellowish when placed in a bowl.

Ye Fei took an appropriate amount of cotton white sugar and put it into the egg white, then stirred the egg white with chopsticks and put it aside.

At this time, in the other bowl of 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, and this layer of milk skin is also the top layer when we finally made double skin milk, now what we have to do is to take out the milk under the milk skin, how to take it? Of course, the milk skin is scratched and let it flow out, and we will do it along the edge of the bowl." ”

As he spoke, Ye Fei carefully slashed the place where the milk skin and the bowl were connected with the knife in his hand.

The milk skin is very fragile, the knife in Ye Fei's hand is very sharp, as soon as it comes into contact, it doesn't use much force, and the milk skin breaks.

Then Ye Fei stroked gently, and finally made a cut 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, you must remember not to pour it all out, and leave a little milk at the bottom of the bowl to prevent the milk skin from sticking to the bottom of the bowl." ”

Holding the bowl in both hands, so that the place with the mouth is below, the bowl in the hand is slowly tilted, and I see a hot and smoking pure fragrant milk starting to flow out from the mouth, and then flow into the egg white bowl.

Milk and egg whites collide, and the nose is greeted by a mixture of milky and egg aromas.

Ye Fei snorted fiercely, smacked his tongue, and almost drooled out.

The heart says that good ingredients are good ingredients, and no matter how you do it, it can exude its unique flavor and charm.

In the end, Ye Fei poured the milk almost finished, stopped, put the milk bowl down carefully, took a pair of chopsticks, and carefully stirred the mixture of milk and egg white.

As Ye Fei kept stirring, 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 leaky net, and then poured the mixture of milk and egg white from the leaky net.

The liquid runs down the tiny pores in the net, and the foam remains 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 is a funnel, but the lower part of the funnel is not round, but a flat shape, and a small bevel.

Holding it in his hand, Ye Fei said: "Refilling milk, this is the most careful and difficult step in the whole procedure, so if you want to do it, it is highly recommended that you use tools, otherwise there is a high chance of small mistakes." ”

Ye Fei raised the tools in his hand, and then carefully inserted the flattened mouth under the funnel into the opening that had just been cut by himself, and then picked up the mixture of milk and egg white with his other hand and carefully poured it into the funnel.

The mixture flows down the funnel and finally through the flat mouth to the bottom of the skin.

The speed at which Ye Fei fell was not fast, because the flat mouth under the funnel was not big, and it was too fast to flow at all.

It took him about a minute to finish the bowl of mixture.

At this time, looking at the bowl where the boiled milk was just placed, the milk skin that had just formed was supported by the mixture of milk and egg white below, and it became smooth and taut again.

Ye Fei looked at his masterpiece and was very satisfied.

Putting the tools aside, Ye Fei said: "The refilling is not bad, the next thing is steaming." ”

took a steamer, added an appropriate amount of water to it, and then Ye Fei carefully picked up the bowl of milk, put it on the 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 overstewed, the double-skin milk will become old, affecting the taste, and the stew is too tender, and it will not form double-skin milk at all.

Ye Fei simmered on low heat for about twenty minutes before turning off the fire.

To be honest, Ye Fei was also a little excited at this time, because this was the first dessert he had made since he got the system, whether it could be successful or not, and what it could be made, depended on the moment he opened the lid.

At this time, everyone in the live broadcast room was even more nervous than Ye Fei, because they were all very interested in this double skin milk, and they all wanted to see what this double skin milk that could represent Deshun's food looked like.

"Damn, open it. ”

"Ye Shen is so careful, this delicacy must be very exquisite. ”

"Delicacy 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, it's about to explode. ”

"I rub, for the hair I haven't smelled the fragrance yet?"

"I don't either, I'm in a hurry. ”

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 of the steamer, and when the smoke dissipated, he looked at the steamer, and a double skin milk as delicate as a baby's skin appeared......