Made my highly-missed Hong Kong Australian Dairy Company's double skin milk today.
It's surprisingly easy peasy child's play!
To make for a family of 4, I used:
To make for a family of 4, I used:
- 800ml full cream milk (200ml each bowl's capacity)
- 4 egg whites
- 4 teaspoons sugar
Boil the milk over low heat and stir occasionally. Turn off fire when bubbles start forming at the sides of the pot.
- 4 egg whites
- 4 teaspoons sugar
Boil the milk over low heat and stir occasionally. Turn off fire when bubbles start forming at the sides of the pot.
Next, whisk the egg whites and sugar until it forms a bubbling foamy texture.
Sift this egg white mixture into the pot of warm milk.
Pour into bowls and remove any air bubbles on top.
Cover with aluminium foil and steam for 15 minutes, turn off fire and leave it for another 5 minutes.
Remove and serve.
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| Silkie eggs vs Normal egg |
Who else misses Hong Kong Cha can teng food like me?!
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