Chapter 267 Double Skin Milk
"Ah? Okay then." Sang Yongjing didn't dare to bargain with her, and his eyes, which were originally full of expectations, dimmed in an instant.
But he quickly found a suitable vent and turned to look at his youngest son beside him.
"Have you finished your homework today? What time is it? Are you going to sleep tonight? Hurry up!"
Sang Xinghao, the punching bag, whose face was already downcast because he couldn't hear the subsequent development of the story, stretched even further. He pouted and did his homework reluctantly.
Nothing happened that night. The next morning, the three of them went out again, carrying loads and baskets, but this time they brought some extra boiled fresh milk.
I arrived early today, and the shop next door wasn't open yet. At two quarter past seven, around 8:30, Liu Mao and seven newly hired employees arrived one after another.
If it is the official opening, we definitely cannot start work at this time. We are too busy with the preparations. However, we have only been training these days, so it’s okay to start work a little later.
Sang Yu gave full authority to Liu Mao regarding the work arrangements for these seven people, and he was the one who decided who would work in the kitchen, who would work at the cashier, and who would receive guests.
Since she was planning to delegate power, there was no need for her to do everything herself. That would not only exhaust her, but also hinder the establishment of Liu Mao, who was caught in the middle.
So she brought Liu Mao and the boy and girl he picked to the kitchen, ready to teach them how to make double skin milk.
Liu Mao knew the details of the people he had found very well. He introduced the two people beside him to Sang Yu: "This is Xiao Tao, and this is Da Zhuang. They used to work in a sweet drink shop."
"Hello, shopkeeper."
The two of them hurriedly greeted Sang Yu.
"Don't be so polite, I'll teach you how to make double skin milk." Sang Yu was very kind and took out the small half bucket of boiled milk.
When the lid is opened, a thin layer of milk skin floats on the surface of the milk, which is formed after the milk is heated.
Stir the milk skin into the milk, steam until the milk is slightly boiling, turn off the heat immediately, pour into a small bowl and let it stand.
Sang Yu took a bowl and beat the eggs into it, separating the egg white from the yolk.
Add crushed malt sugar to the egg white, insert chopsticks and make vertical circles to allow the sugar to gradually dissolve in the egg white without producing a large number of bubbles.
At this time, a layer of milk skin has formed on the surface of the milk that has been left to stand in advance.
Use a thin bamboo stick to poke a hole at the edge of the milk skin and slowly pour out the milk, leaving only a little to prevent the milk skin from sticking to the bottom of the bowl.
Mix the poured milk with the egg whites and stir evenly. Strain through cheesecloth to remove the egg yolks. Then slowly pour the mixture along the edge of the bowl back into the bowl with the milk skin.
At this time, the movement must be slow, so that the first layer of milk skin can float again on the surface of the liquid.
Cover the bowl with a plate, leaving a slight gap to prevent steam from dripping into the bowl.
At this time, you can put it in the pot and start steaming. After the water boils, steam it over medium-low heat for about a quarter of an hour. After turning off the heat, continue to simmer for five to ten minutes, using the residual heat to allow the double skin milk to completely solidify.
Sang Yu, who was explaining the whole process while making the food, finally smiled when she lifted the lid of the pot and opened the plate covering the bowl, and saw a second layer of smooth milk skin forming on the surface.
"Look, this is the origin of the name of double skin milk, it has two layers of milk skin."
In fact, the method of making double skin milk is not difficult, but it still requires certain skills and patience to make it successfully.
"Generally speaking, double-skin milk tastes better after it's cooled naturally, and the milky flavor is more pronounced. But you can eat it hot, too. Everyone should give it a try."
It's really frustrating to spend so much effort to make something that can't be eaten and has to be left to cool.
Fortunately, Sang Yu is not the kind of conservative who believes that everything must be made in its original flavor. Things are made to be eaten by people.
Since there is only a slight difference in taste, it doesn’t matter whether you eat it earlier or later.
Although she gave the order, she did not take the initiative. The others did not dare to move, so Sang Yu simply started first.
The ceramic bowl just taken out of the steamer was frighteningly hot. Sang Yu used a spoon to gently press down on the solidified double-skin milk in the bowl, and the area that was pressed quickly bounced back to its original shape.
Sang Yu scooped up half a spoonful of double-skin milk with double layers of milk skin and put it into his mouth, savoring it carefully.
The taste of the two layers of milk skin is quite different. The first layer is slightly thicker with a concentrated creamy aroma. It tastes like thin bean skin with a soft toughness.
The second layer of milk skin hidden underneath is as smooth as silk, thin and tender.
The curd in the main part is so soft and tender that it is almost liquid. It tastes more dense and smooth than tofu pudding and has no graininess at all.
The amount of sugar added is just right, the sweetness is not overwhelming, and it makes the milky aroma even more mellow.
It melts in your mouth without chewing, sliding down your throat like drinking water, leaving a light milky aroma between your lips and teeth.
Even though the double-skin milk that had just come out of the pot was hot enough to burn one's tongue, the people present still scooped it up one spoonful after another, blew on it twice perfunctorily, and then put it into their mouths.
Then he was scalded and kept making "hissing sounds", but he still couldn't bear to spit it out.
Seeing this, Sang Yu couldn't help but laugh: "No one is competing with you for it, so take your time to eat."
The woman named Xiao Tao had tears in her eyes. She couldn't tell if it was because she was scalded or because the food was so delicious. She asked with a thick tongue, "How can simple milk, eggs, and sugar make such a delicious dessert?"
This was a bit too much, after all, this was only the second time she and Sang Yu met.
However, Sang Yu didn't care about these things. She smiled and said, "It's not just desserts. The ingredients of many foods are very simple. But being able to make simple ingredients into something special is a real skill."
Even with a single ingredient, such as soybeans, a wide variety of delicious foods can be made, from soy milk, tofu, tofu pudding to bean curd skin, dried tofu, etc.
Are they made of complex materials? Not at all.
But the taste is different, sweet, sour, bitter and spicy, and the taste levels are different.
Being able to make amazing food with the most ordinary ingredients is what a chef should strive for.
Xiao Tao nodded in confusion, feeling that what she said made sense, but she didn't quite understand it.
"This double-skin milk can be added with different ingredients, such as various sweet fruits, candied beans, pearls, etc., and the taste is quite good."
The original double-skin milk tastes mainly of rich milk flavor. Adding some fruits and small ingredients appropriately can enhance the flavor and bring diners a different and novel experience.
Sang Yu ate the slightly cooled double-skin milk while talking, then looked at Xiao Tao and Da Zhuang and asked, "Can you make some common sweet drinks for me to try?"
She had only tried one or two of the sweet drinks on the market and had no idea what the others tasted like. Since she was planning to open a shop, she naturally had to try her own products first.
The two nodded in agreement and began to work on it.
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