Double skin milk jelly like production method

The main methods for making double skin milk jelly include adjusting the ratio of milk to egg white, controlling the steaming time, using whole milk, adding gelatin slices, and refrigerating for shaping.

1. Adjust the ratio

To make jelly like double skin milk, reduce the amount of egg white used. Usually, 500ml of milk is paired with 1 egg white. Excessive egg white can cause the finished product to become too hard and lose its tender and smooth texture. Milk should prioritize whole milk with high fat content, as milk fat can help form a more stable gelatinous structure. Sifting the mixture can remove undissolved egg white particles, making the texture more uniform.

2. Control the heat

During steaming, maintain a low to medium heat. After the water boils, place it in a container and cover it with plastic wrap. Steaming for 10-12 minutes is advisable, as insufficient time makes it difficult to solidify, and excessive time can result in honeycomb formation. After turning off the heat, let it simmer for 5 minutes and continue to solidify using residual heat. Using a wide mouthed shallow bowl can accelerate heating and avoid delamination in the central area due to thickness differences.

3. Whole Milk

Whole milk contains more than 3.5% milk fat and can naturally form the first layer of milk skin after cooling. After boiling, let it stand for 15 minutes to allow the milk skin to fully solidify. When pouring out the milk, keep 0.5 centimeters of milk skin at the bottom of the bowl. During the second steaming, fat and protein cooperate to enhance the strength of gel.

4. Adding 1 gram of Gilead tablets to every 200 milliliters of milk can significantly improve coagulation. Jili Ding needs to be softened with ice water first, squeezed dry, and mixed with warm milk until completely dissolved. This method is suitable for use in summer when the room temperature is high, which can prevent the double skin milk from melting and deforming, but it may slightly affect the traditional flavor.

5. Refrigerated Setting

Steamed double skin milk needs to be refrigerated for at least 2 hours to complete the final setting. The refrigeration temperature should be controlled at 4-6 ℃, as too low a temperature can cause dehydration and shrinkage. Garnish with diced mango or honey red beans before consumption. It is recommended to consume within 24 hours to ensure the best taste.

When making, pay attention to using fresh egg whites, as the coagulation power of aged egg whites may decrease. It is recommended to use ceramic bowls for steaming containers, as metal bowls that conduct heat too quickly can cause edge aging. The patients with diabetes can use zero calorie sugar instead of white granulated sugar, and those with lactose intolerance can use vegetable milk but need additional coagulants. Avoid frequent vibration during storage, as the jelly like double skin milk structure is relatively fragile. Eating with fresh fruits can balance the sweetness and greasiness, while also supplementing vitamins.