Chapter 526: The White Mist Dissipates, and Shuangpi Nai Appears!

The three necessary materials 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 packaged naked.

"White granulated sugar is less sweet than brown sugar. It is a commonly used condiment. When we used to cook food, we often used this kind of thing, but we didn't introduce it in detail. The first reason is that everyone is more familiar with white granulated sugar. I am familiar with it, and the second is because white sugar is not the main ingredient of gourmet food, but white sugar is indispensable for making this double skin milk today, because of its existence, the taste of double skin milk can be more sweet and fragrant."

"White granulated sugar is usually divided into four to five grades according to its quality. The top grade is refined white granulated sugar, then high-quality white granulated sugar, and then there are one, two and three grades. The higher the grade of white granulated sugar, the other The finer the particles, the easier it is to dissolve. Our bottle of white sugar is made of 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 white sugar is 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 sieve from the tool rack. The sieve is a delicate handle at the back, and an iron ring at the front, and then a funnel made of fine mesh is fixed same tool.

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

I saw him take a small stainless steel pot and pour milk into the pot, which can be half full.

Place the small pot on the stove and start boiling the milk directly over high heat.

Boiling milk is the first process, which seems to be an easy process, but it is very important in the production of 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 a milk skin.

And if the milk is not boiled for enough time, the milk skin formed by the milk will become very thin, and it will break if you move it lightly.

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

Ye Fei boiled the milk on a high fire, and when the temperature of the milk rose and finally white smoke appeared on it and the milk had no bubbles, he turned off the fire directly.

This is all the milk he needs.

After turning off the fire, Ye Fei quickly took a large bowl, and quickly poured the milk boiled 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, it will have a creme in the pot, so if you pour it into the bowl again, it is likely to mix the formed creme into the milk and pour it into the bowl, so that Then the milk skin is formed, and the old skin is covered under it, which is not easy to remove, and eventually affects the quality of the double skin milk.

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

Ye Fei ignored it, but took a large bowl, broke two red-tailed chicken eggs, took the egg whites, and threw the egg yolks together with the egg shells into the trash can.

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

Prodigal, this Nima is too prodigal, the eggs of the red-tailed hen, a good thing that can't be found with a lantern, but God Ye just threw it away, so I really want to beat him up.

The egg white is placed in a bowl, and it is also slightly yellow.

Ye Fei took an appropriate amount of cotton white sugar and put it into the egg white, then used chopsticks to stir the egg white evenly, and put it aside.

At this time, in the other bowl containing milk, a layer of smooth 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 is also the top layer when we finally make double-skin milk. Now what we need to do is to remove the milk under the skin How to take it out? Of course, cut the milk skin and let it flow out.

We run our hands along the edge of the bowl. "

With that said, 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, and the knife in Ye Fei's hand is very sharp. As soon as it touched it, the milk skin broke without much force.

Then Ye Fei stroked lightly, and finally made a slit of about seven or eight centimeters, and then stopped.

Putting the knife aside, he carefully picked up the milk bowl and said, "When pouring 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." together."

Hold the bowl with both hands so that the hole is at the bottom. Slowly tilt the bowl in your hand, and you can see a stream of hot, smoky pure fragrant milk flowing out from the hole, and then into the egg white bowl.

Milk and egg white collide, and what comes out is a mixed aroma of milk and egg.

Ye Fei sniffed his nose fiercely, smacked his tongue, and his saliva almost flowed out.

My heart says that good ingredients are good ingredients, no matter how they are made, they can exude its unique flavor and charm.

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

As Ye Fei continued to stir, some tiny 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, brought the filter over, and poured the mixture of milk and egg whites through the filter.

The liquid flows down the tiny holes in the mesh, while the foam stays on top of the mesh.

Looking at the clean mixture of milk and egg whites in the bowl, Ye Fei put the strainer aside, and then took another tool from the tool shelf. This is a funnel, but the lower end of the funnel is not round, but It is a flat shape with a slight bevel.

Taking it in his hand, Ye Fei said: "Refilling the milk is the most careful and difficult step in the whole process, so if you want to do it, I strongly recommend you to use tools, otherwise there may be small mistakes. "

Ye Feiyang picked up the tool in his hand, and then carefully inserted the flat mouth under the funnel into the opening that he had made just now, and then picked up the mixture of milk and egg white with the other hand, and poured it carefully into the funnel.

The mixture flows down the funnel, and finally flows under the milk skin through the flat mouth.

Ye Fei didn't fall fast, because the flat mouth below the funnel was not big, so if he fell too fast, he wouldn't be able to flow.

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

At this time, looking at the bowl of boiled milk just now, the newly formed milk skin has been supported by the mixture of milk and egg white below, and it becomes smooth and tight again.

Ye Fei looked at his masterpiece and was very satisfied.

Putting the tools aside, Ye Fei said: "The recharge is not bad, the next step is steaming."

He took a steamer, added an appropriate amount of water into it, and then Ye Fei carefully picked up the bowl of milk, placed it on top of the steamer, covered it, and started to simmer slowly over low heat.

The reason why the milk is not heated this time is to better control the heat, because if it is overcooked, the double-skin milk that comes out will become old and affect the taste, and the stew is too tender, and it will not be formed at all. Double skin milk.

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 made since he got the system. Whether it will be successful or not, and what it will look like depends on the moment when the lid is opened.

At this time, everyone in the live broadcast room was 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, which could represent Deshun cuisine, looked like.

"Damn, open it."

"God Ye cooked so carefully, this delicacy must be exquisite."

"Exquisiteness is the characteristic of Cantonese cuisine. I just want to see if this double skin milk is as superb as you said."

"Excited, my heart is about to explode."

"I rub it, why haven't I smelled the fragrance yet?"

"Me neither, don't worry."

"God Ye opened the lid of the pot."

Ye Fei reached out to open the lid of the pot, and a cloud of white smoke rushed out of the steamer. When the smoke dissipated, he looked in the steamer again, and a double-skin milk that was as tender as a baby's skin appeared...

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