The Fine Food Broadcaster

Three essential ingredients for double skin milk, whole milk, eggs and caster sugar.

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

"White granulated sugar, which is less sweet than brown sugar, is a commonly used condiment. When we used to cook food, we often used this kind of stuff, but there is no detailed introduction. The first is because everyone compares white granulated sugar. Familiar, the second is that white sugar is not the main ingredient of gourmet food, but today, making this double-skinned milk, white sugar is essential, because of its existence, the taste of double-skinned milk can be more sweet. "

"White granulated sugar is usually divided into four to five grades according to its texture. The top grade is refined white granulated sugar, then high-quality white granulated sugar, and then one or two or three grades. The higher the level of white granulated sugar, the The smaller the granules, the easier it is to dissolve. This bottle of white granulated sugar is a refined cotton granulated sugar refined from fifteen processes using high-quality sugar cane as raw material. The size of the granulated granules is between 1.5 and 0.3. This marshmallow is more easily dissolved in milk. "

After that, Ye Fei put the white sugar on the operation table.

After the ingredients were finished, Ye Fei closed the storage compartment, and then took a drain net from the tool holder. This drain net was a delicate handle at the back, an iron ring in front, and a funnel made of fine mesh was fixed. Same tool.

With everything ready, Ye Fei started to make twin skin milk.

I saw that he had taken a small stainless steel pot and poured milk into the pot.

Place the small pot on the stove, then turn on the fire and start cooking the milk.

Cooking milk is the first process, which seems to be not difficult, but it is very important in the production process of double skin milk, because how well the milk is cooked is related to whether the milk can produce high-quality milk skin.

The milk is overcooked, and the heat will completely destroy the protein in the milk, making it difficult to form a milk skin.

And if the milk is not cooked for enough time, the crust formed by the milk will become very thin, and it will break with a slight movement.

So, don't look at the simple cooking of milk, but it does require a bit of control over the heat in order to cook in place.

Ye Fei cooks the milk with a high fire. When the temperature of the milk rises, and finally there is white smoke on it and there is no air bubbles in the milk, he turns off the fire directly.

This is the milk he needs.

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

This is also an important step.

Because the milk is already cooked, if you pour it into the bowl slowly, it will appear crust in the pot, so if you pour it into the bowl, it is likely to mix the formed crust into the milk and pour into the bowl. Then the milk skin is formed, and the old skin is covered underneath, which is not easy to take, and ultimately affects the quality of the double skin milk made.

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 the milk.

Ye Fei didn't bother. Instead, he took a large bowl, broke the eggs of two red-tailed chickens, took the egg whites, and threw the yolks along with the egg shells into the trash bin.

The audience in the live room watched the air-conditioning.

Defeated, this Nima is too prone. The eggs of the red-tailed chicken are good things that you can't find in the lantern. As a result, Ye Shen was thrown away in the hope of trying to beat him.

The egg whites in the bowl are also slightly yellowed.

Ye Fei took an appropriate amount of marshmallow into the egg white, and then stirred the egg white with chopsticks and set aside.

At this time, in another bowl containing milk, a layer of smooth yellowish milk had been formed on the milk.

Ye Fei took a small 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 made the double skin milk. Now all we have to do is to put the milk under the milk skin. Take it out, how to take it? Of course, we will cut the milk skin and let it flow out, and we will start along the edge of the bowl. "

Talking, Ye Fei carefully scratched 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 he touches it, he doesn't exert much force and the milk skin breaks.

Then Ye Fei gently stroked, and finally made a mouth about seven or eight centimeters, and then stopped.

Putting the knife aside, he carefully lifted the milk bowl and said, "Be sure to remember when pouring the milk, do not 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. Together. "

Holding the bowl in both hands, let the place with the mouth down, slowly tilt the bowl in hand, and see a hot, smoky pure fragrant milk flowing out from the mouth, and then into the egg white bowl.

The milk and egg white collided, and a scent of milky and eggy aromas came from the nose.

Ye Fei sucked his nose scarily, choked his tongue, and drool almost came out.

My heart said that good ingredients are good ingredients, no matter what you do, you can exude its unique flavor and charm.

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

As Ye Fei continued to stir, some small bubbles 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 drain net, and poured the mixture of milk and egg white down the drain net.

The liquid flowed down 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 set the leaky net aside and took another tool from the tool holder again. This is a funnel, but the lower port of the funnel is not round, and It is a flat shape with a small bevel.

In his hands, Ye Feidao said, "Refilling milk is the smallest and most difficult step in the whole process, so if you want to do it, we strongly recommend that you use tools, otherwise small errors are likely to occur. "

Ye Feiyang lifted the tool in Yang's hand, then carefully inserted the flat mouth under the funnel into the mouth just opened by himself, then raised the mixture of milk and egg white with the other hand and carefully poured Into the funnel.

The mixed liquid flows down the funnel and finally flows into the underside of the milk skin through the flat mouth.

Ye Fei's fall speed is not fast, because the flat mouth under the funnel is not large, and it is too fast to be lost.

After pouring for about a minute, he poured all the liquid in the bowl.

At this point, look at the bowl of milk just now, the milk crust just formed has been held up by the mixture of milk and egg white below ~ www.readwn.com ~ once again becomes smooth and tightened.

Ye Fei looked at his masterpiece and was very satisfied.

Putting the tool aside, Ye Feidao said, "The recharge is not bad. The next step is steaming."

After taking a steamer, add an appropriate amount of water, and then Ye Fei carefully lifted the bowl of milk, put it on top of the steamer, covered the lid, and started to simmer slowly on low heat.

The reason why the milk is heated this time is to avoid the fire, to better control the heat, because if it is stewed too much, the double skin milk will grow old, affecting the taste, and the stew is too tender, it will not form Double skin milk.

Ye Fei simmered on low heat for about 20 minutes before turning off the fire.

To be honest, Ye Fei was also a little excited at this time, because this is the first dessert he has made since he got the system. Whether he can make it successfully or not depends on the moment when the lid is opened.

At this time, the crowd in the live broadcast was even more nervous than Ye Fei, because they were all interested in this double-skinned milk, and they wanted to see what the double-skinned milk that could represent Deshun food look like.

"I rely on it, it's off."

"Ye Shen is so careful, this food must be very delicate."

"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, it is about to explode."

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

"I didn't, either. Anxious."

"Yeshen opened the lid."

Ye Fei reached out and opened the lid of the pot. A cloud of white smoke rushed out of the steamer. When the smoke dissipated, look at the steamer again, and a double-skinned milk as delicate as baby skin appeared ...

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