双皮奶制作(英文版)ppt

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卡布奇诺制作英语PPT

•The disadvantages of drinking coffee for a long time 1. Nervous 2. Aggravate hypertension 3. The induced osteoporosis
•
In this era of full of love and romance, of course, cappuccino is naturally used by young people in love. Cappuccino, sweet in the bitter taste, but consistently. Herald, waiting is sweet in the bitter, with a faithful heart, is forever of waiting. 在这个充满爱意和浪漫的年代，当然，卡布奇诺也自然而然的被年轻人运用到了爱情上面。卡布奇诺，味道甜中带苦，却又始终如一的味道。预示着，等待就是甜中带苦，怀着忠实的真心，不会变心的等待。
Coffee the scientific method
After getting up in the morning drink to wake the brain; Work in the day when the light sip refreshing, coffee can be a bit thick; And after a meal or evening drink coffee with a little light advisable. The role of coffee or tea is refreshing, but not suitable for meal with drinks, should be in after dinner drink.

双皮奶做法

双皮奶简介
• • • • • • • • 菜系: 粤菜工艺: 小吃口味: 甜，delicious（美味）难度: 高级烹调时间: 10-20分钟人数: 2人份｛在此量｝工具: 蒸锅建议口味：香草味
牛奶 180ml
•蛋清约30ml
红豆 15g 绵白糖 15g
• 1 蛋清在大碗中打散。牛奶倒入小碗，放入蒸锅隔水加热至微沸，取出小碗静置牛奶变凉。 • 2 待小碗中牛奶表层凝结成厚实的奶皮，掀起奶皮一角，缓缓地将小碗中的奶液倒入大碗中，使小碗中的奶皮留在小碗底部。 • 3 往大碗中加入绵白糖，将大碗中的牛奶、蛋清和绵白糖搅打均匀，再缓缓地将大碗中的牛奶，放入蒸锅，大火隔水蒸10分钟，再焖5分钟，取出小碗，待冷却后小碗中的牛奶混合液又会形成一层新的奶皮，即为双皮奶，吃时撒上煮熟的红小豆即可。 • 5、享受美食
• 做双皮奶时一定要使用全脂浓牛奶，这样才能保证第一层奶皮凝结得结实。另外，在将小碗中的牛奶倒入大碗中时，小碗中最好留少量奶液，以免时间久了第一层奶皮粘在碗底
• （认真努力做，加油祝你成功）

双皮奶实验设计(改)ppt课件

• 2、工厂化生产： • 2.1配料表： • 白砂糖、食用葡萄糖、植脂末、（淀粉糖粉、氢化植物油、酪朊酸钠、食用香精、稳定剂340ii 、乳化剂471、抗结剂551）、食品添加剂（食用胶、牛奶香精） • 2.2做法： • 取速融双皮奶一包置于碗内，用90度~100度热开水约120毫升定向搅拌均匀，然后放置3~8分钟，即可凝结成为风味独特的双皮奶。
• 二：实验要求
• 操作的时候需要戴手套。
• 三：实验仪器及材料
• 四：操作平（0.01g）、恒温干燥箱（120℃）、一次性手套或乳胶手套、隔热手套、干燥皿戴上手套，电子天平调水平称量盒装双皮奶的质量M1 将双皮奶倒出并清洗包装盒用蒸馏水润洗包装盒将包装盒放进120℃的恒温干燥箱中干燥1h 戴上隔热手套将恒温干燥箱包装盒取出并放入干燥盒内冷却将干燥盒中的包装盒取出并用电子天平测量其质量M2 重复测量取平均值
双皮奶的风味特性评定
这里的弹性是双皮奶入口后的咀嚼性。
实验二净含量的测定
• 一：实验原理
• 参考JJF 1070-2005 定量包装商品净含量计量检验规则对双皮奶进行净含量的测定 • PP5为聚丙烯塑料，由于结构规整而高度结晶化，故熔点高达167℃,耐热，制品可用蒸汽消毒是其突出优点。密度0.90g/cm3,是最轻的通用塑料。耐腐蚀，抗张强度30MPa， • 聚丙烯具有许多优良特性： • 1、相对密度小，仅为0.89-0.91，是塑料中最轻的品种之一。 • 2、良好的力学性能，除耐冲击性外，其他力学性能均比聚乙烯好，成型加工性能好。 • 3、具有较高的耐热性，连续使用温度可达110-120℃。 • 4、化学性能好，几乎不吸水，与绝大多数化学药品不反应。 • 5、质地纯净，无毒性。 • 6、电绝缘性好。 • 7、聚丙烯制品的透明性比高密度聚乙烯制品的透明性好。

双皮奶制作

双皮制作
Shunde Double-layer
Milk Custard
Story
The generator of Double-layer Milk Custard Dong Jie wen and her father live by cowkeeping in Shunde. However, without refrigerator ,at that time it is hard to keep the milk fresh. One day, when Dong try to boil the milk to keep it fresh, she unexpectedly finds that there are milk skin on the surface of milk.
Story
She tastes the delicious milk skin layer and decide to sale this kind of food, which become the famous Doublelayer Milk Custard. In 1952, she named her store as ” Renxin”, and nowadays “Renxin” become the wellknown brand throughout China.
Steps +=
Put the egg white and two spoons of white sugar into one empty bowl and stir until the sugar dissolved
When the milk become cold, use chopsticks to puncture the milk. Then pour the milk slowly into the bowl filled with white egg, stir it equally, pour it back to the bowl filled with milk custard, you can see the milk custard turn up.

双皮奶制作(英文版)ppt课件

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5
Steps
+=
Put the egg white and two spoons of white sugar into one empty bowl and stir until the sugar dissolved
When the milk become cold, use chopsticks to puncture the
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3
BOM
Two egg Two spoons of white sugar One big bowl of fresh milk (around 400ml)
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4
Steps
Separate the egg yolk and egg white
Put milk into boiler to cook until boiled. Then pour into the big bowl, at that time we can see the formed milk skin on the surface of milk.
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2
Story
She tastes the delicious milk skin layer and decide to sale this kind of food, which become the famous Doublelayer Milk Custard. In 1952, she named her store as ” Renxin”, and nowadays “Renxin” become the wellknown brand throughout China.
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学做双皮奶英文作文

学做双皮奶英文作文Learning to Make Double-Layered Milk PuddingDouble-layered milk pudding, also known as "Shuangpi Nai" in Chinese, is a traditional Cantonese dessert that has always intrigued me. Its smooth, creamy texture and unique flavor are truly irresistible. Recently, I decided to take the plunge and learn how to make this delicacy.The first step in making double-layered milk pudding is to gather the necessary ingredients: milk, sugar, and egg whites. I carefully measured out the ingredients, ensuring that I had the perfect ratio of milk to sugar to egg whites. As I did this, I was fascinated by the simplicity of the recipe yet also amazed by the complexity of flavors that would soon unfold.Next, I heated the milk in a saucepan, stirring occasionally to prevent it from burning. Once the milk was warmed, I slowly poured it into a separate bowl, leaving behind a thin layer of milk skin on the surface of the saucepan. This skin would later form the "double layer" of the pudding.While the milk was cooling, I mixed the sugar and egg whites in a separate bowl, creating a smooth and silkymixture. I then gently poured this mixture into the cooled milk, stirring slowly to avoid breaking the milk skin.With the mixture ready, I carefully poured it back into the saucepan, being careful not to disturb the milk skin. I then placed the saucepan in a steamer and let it steam for about 15 minutes. As the pudding cooked, I could smell the sweet aroma of milk and sugar filling the air.Finally, after the allotted time, I carefully removed the saucepan from the steamer and let the pudding cool slightly. As I did so, I could see the beautiful double layer forming on the surface of the pudding, just as I had hoped.The final result was a delicious double-layered milk pudding, with a smooth and creamy texture and a subtle sweetness that was perfectly balanced. As I took my first bite, I felt a sense of satisfaction and pride wash over me. I had finally learned how to make this traditional Cantonese dessert, and the result was nothing short of amazing.Learning to make double-layered milk pudding was not only a fun culinary experience but also a journey of discovery. It taught me about the art of dessert making andthe importance of precision and patience in the kitchen. I am excited to continue exploring more traditional desserts and sharing my creations with others.。

双皮奶介绍英文作文

双皮奶介绍英文作文Double skin milk, also known as double skin pudding, is a traditional Chinese dessert that is made from milk, sugar, and sometimes egg whites. It has a smooth and creamytexture with a slightly sweet flavor.The name "double skin milk" comes from the fact thatthe dessert forms a delicate, thin layer of "skin" on top when it is cooked and allowed to cool. This thin layer is what gives the dessert its unique texture and appearance.To make double skin milk, milk is first heated and then mixed with sugar and sometimes egg whites. The mixture is then steamed until it forms a delicate layer on top. It is then chilled before serving, often with a sprinkle of powdered sugar or a drizzle of sweet syrup.The texture of double skin milk is what sets it apart from other desserts. It is smooth and silky, with a slight firmness from the delicate "skin" on top. The flavor issubtly sweet, making it a perfect end to a meal or a light, refreshing treat on its own.Double skin milk is a popular dessert in Chinese cuisine and can be found in many Chinese restaurants and dessert shops. It is often served in small, individual portions, making it a great choice for sharing with friends or enjoying as a personal indulgence. Whether you're a fan of creamy desserts or just looking to try something new, double skin milk is definitely worth a try.。

双皮奶介绍英文作文

双皮奶介绍英文作文Double skin milk, also known as double skin pudding or steamed milk pudding, is a traditional Chinese dessert that is popular in Cantonese cuisine. It is made from milk, sugar, and sometimes egg white, and has a smooth, creamy texture with a delicate, slightly sweet flavor.The name "double skin milk" comes from the process of forming a thin, delicate layer of "skin" on the surface of the milk during the steaming process. This layer is what gives the dessert its unique texture and appearance, and is a key characteristic of the dish.To make double skin milk, the milk is first heated and sweetened, and then allowed to cool slightly before egg white is added. The mixture is then steamed until the top forms a thin, smooth layer of "skin", while the inside remains soft and creamy.Double skin milk is often served chilled, either on itsown or with a drizzle of sweet syrup or a sprinkle of nuts or fruit. It is a popular dessert in Chinese restaurants and is also commonly made at home for special occasions or as a sweet treat.One of the appeals of double skin milk is its simplicity, both in terms of ingredients and preparation. With just a few basic ingredients and a simple steaming process, it is easy to make at home and can be customized with different flavors or toppings to suit individual preferences.Overall, double skin milk is a delicious and unique dessert that is beloved for its smooth, creamy texture and delicate, sweet flavor. Whether enjoyed on its own or with added toppings, it is a delightful treat that is sure to satisfy any sweet tooth.。

拿水果制作双皮奶英文作文

拿水果制作双皮奶英文作文英文：Making double skin milk with fruits is a great way to add some flavor and nutrition to this classic dessert. To make it, you will need some fresh fruits, such as mango, strawberry, or blueberry, and some milk, sugar, and cornstarch.First, prepare the fruits by cutting them into small pieces and set them aside. Then, in a pot, heat up the milk and add some sugar to taste. While the milk is heating up, mix some cornstarch with a small amount of water to create a slurry. Once the milk is hot, slowly pour in the cornstarch mixture while stirring constantly. Keep stirring until the milk thickens and becomes smooth.Next, pour the milk mixture into a bowl and let it cool down to room temperature. Once it has cooled, add in the fruit pieces and mix well. Pour the mixture into individualserving bowls and chill in the refrigerator for at least 2 hours before serving.This dessert is not only delicious but also nutritious, as the fruits provide vitamins and minerals while the milk adds protein and calcium. It's a great way to enjoy a sweet treat while also getting some health benefits.中文：用水果制作双皮奶是一种很好的方式，可以为这道经典的甜点增添一些口味和营养。

牛奶的华丽转身——双皮奶（做法详解）

牛奶的华丽转身——双皮奶（做法详解）晶莹有如白玉一般细腻温柔，凝脂一般的肌肤又如同刚出浴的少女，弹指可破，只可远观而不可亵玩焉。

它微微的颤抖，有如受惊的玉兔，让人怜惜，忍不住将它捧在手心，细心呵护。

用小勺轻轻舀起一块嫩白的双皮奶，在口中细细品尝，浓厚的醇香与其温润的细腻相得益彰，感受着它沿着舌尖，缓缓滑入口中的嫩滑，感受着它入口即化的梦幻般的触觉~据说，双皮奶（顺德）始创于清朝末期，是顺德当地一位农民在清晨烹制早餐的时候，不小心在水牛奶里翻了个花样，无意中调出民间美食“双皮奶”，并流传至今。

制作方法一：需要食材：鲜牛奶500ml，鸡蛋3个，白砂糖随意。

自己喜欢的水果1.牛奶倒入锅中加热，但不要煮开，煮开后会不容易形成奶皮。

2.加热后的鲜牛奶倒入容器中，放在通风处等待奶皮的形成（这一层奶皮是靠鲜牛奶的热气往上顶，而形成的奶皮）。

3.用小刀或者筷子化开一个口（口子不要太小，太小的话再倒回去的时候容易把奶皮压在下面）。

4.把奶皮下面的牛奶倒出，留少许牛奶在碗内。

5.倒出牛奶的碗，一层奶皮在碗底。

6.鸡蛋蛋黄与蛋白分离，蛋白尽量打散。

7.和倒出的牛奶混合后过筛1-2次，去除泡沫。

8.在牛奶蛋白混合液中加入白糖，然后顺着之前划破奶皮倒出牛奶的口，把混合后的牛奶蛋白液倒回碗中，此时碗底的那一层奶皮会自己浮上来。

9.把双皮奶的碗盖上保鲜膜。

冷水入锅，中小火加热约15-20分钟后，不要打开盖子，焖个5-10.分钟再打开为宜。

喜欢的话可以拌上鲜果、葡萄干、蜜红豆等来装饰食用。

制作方法二：需要食材：牛奶400毫升，鸡蛋（蛋清）2只，白砂糖2勺。

1.把牛奶倒入锅中，等刚煮沸即可停止加热。

然后将牛奶倒入大碗，不久即可看到牛奶表面结起一层皱皱的奶皮。

2.另取一碗，放入2只蛋清、2勺白砂糖，搅匀至糖溶解（记得不要打太久，否则会变成“蛋泡”）。

3.等牛奶稍凉后，用筷子把奶皮刺破，再将牛奶慢慢倒入装有蛋清的大碗，搅拌均匀。

然后沿碗边缓缓将之倒回留有奶皮的大碗，此时可看到奶皮自动浮起。

介绍双皮奶英文作文

介绍双皮奶英文作文Double Skin Milk, also known as Shuang Pi Nai in Chinese, is a traditional dessert that originated from Guangdong Province in southern China. It is a sweet and creamy pudding-like dessert made from milk, sugar, and a thickening agent such as cornstarch or gelatin.The texture of Double Skin Milk is unique. It has a smooth and silky surface with a slightly firm texture underneath, hence the name "double skin." The dessert is usually served cold and can be topped with various toppings such as fruit, nuts, or syrup.Double Skin Milk is a popular dessert in many Chinese restaurants and is also widely available in supermarkets and dessert shops. It is a favorite among locals and tourists alike due to its delicious taste and unique texture.Making Double Skin Milk requires a delicate balance ofingredients and precise cooking techniques. The milk needs to be heated slowly and stirred constantly to prevent lumps from forming. The mixture is then poured into a shallow dish and left to cool before being refrigerated.Double Skin Milk has a long history in Chinese cuisine and is often served during special occasions such as weddings and festivals. It is a symbol of prosperity and good luck and is believed to bring happiness and fortune to those who consume it.In recent years, Double Skin Milk has gained popularity outside of China and can now be found in many Asian dessert shops around the world. It has become a beloved dessert among people of all cultures and is a testament to the universal appeal of delicious food.。

双皮奶制作英文作文

双皮奶制作英文作文下载温馨提示:该文档是我店铺精心编制而成，希望大家下载以后，能够帮助大家解决实际的问题。

文档下载后可定制随意修改，请根据实际需要进行相应的调整和使用，谢谢!并且，本店铺为大家提供各种各样类型的实用资料，如教育随笔、日记赏析、句子摘抄、古诗大全、经典美文、话题作文、工作总结、词语解析、文案摘录、其他资料等等，如想了解不同资料格式和写法，敬请关注!Download tips: This document is carefully compiled by theeditor. I hope that after you download them,they can help yousolve practical problems. The document can be customized andmodified after downloading,please adjust and use it according toactual needs, thank you!In addition, our shop provides you with various types ofpractical materials,such as educational essays, diaryappreciation,sentence excerpts,ancient poems,classic articles,topic composition,work summary,word parsing,copyexcerpts,other materials and so on,want to know different data formats andwriting methods,please pay attention!First, you need to prepare some milk, eggs, and sugar. Boil the milk and let it cool a little. Then, crack theeggs and separate the yolks from the whites. Add some sugar to the egg whites and whisk them until they're fluffy. Next, pour the cooled milk into the egg white mixture and stir gently. After that, pour the mixture into containers andput them in the fridge to set. Wait for a while and you'll have delicious double-skin milk.Another way to make it is to heat the milk until it forms a thin skin on top. Carefully scoop out the skin and set it aside. Beat the egg whites and sugar together andadd the remaining milk. Pour this mixture back into the container with the skin on top. Steam it for a while untilit's cooked. Let it cool and enjoy your double-skin milk.You can also add some fruit or flavorings to yourdouble-skin milk to make it even more interesting. For example, you could add some strawberries or vanilla extract.Just be creative and have fun with it. It's really easy to make and tastes great.。

英文菜谱——双皮奶

Brief introductionShuangpi Nai, as the name suggests,are containing double skin milk . In Shunde,A said that when the children of farmers called Ho shisan cooked breakfast in the early morning,accidentally the milk curdle a pellicle ,soon one old friends know the values and went to buy the formula,to open a food stall,E ating Shunde Shuangpi Nai has become a tradition,Shuangpi Nai was handed down from the end of Qing Dynasty. Eat Shuangpi Nai,in fact,the most important thing is the Smoothness and mellow of the milk pellicle beside the milk sweet.Shuang Pinai is white and slip,giving the feeling of a dignified and gentle;aroma,sour milk,enough egg flavor,The rich creamy tangy reminiscent the mild spring of boundless prairie.Food ingredients:Milk 500gEgg white threeFine sugar 35gSteps:1、Pour the milk in a bow , heating it . Do not boil .2、Pour the heated milk into a bowl,put the milk cool,until the surface of the junction curdle a pellicle.3、Tie a small mouth with a fork or chopsticks, easy to pour the milk .4、 A small bowl of milk along small mouth slow pour the bowl.5、 3 egg white and yolk separated.6、egg whites stir scattered.7、Put the fine sugar in milk8、put egg white in milk , filter out bubbles into the milk.9、Stir milk and egg white.10、Pour the mixture over the screen slowly in a small bowl,so the first formed pellicle floating to the surface.11、close the lid,steaming pot of cold water, change the water to a boil over medium heat for15-20minutes, steaming the good pot stuffy a few minutes out of the box.。

学会用英语介绍双皮奶(9)

学会用英语介绍双皮奶（八年级版）Double-skinned milk, also called shuangpinai, is a traditional dessert in many places of Guangdong. It was first invented in Shunde which is in the south of Guangdong. You can easily make it at home. Prepare 200 ml of fresh milk, two egg whites and some sugar. First, heat the milk on low heat. Stop heating it before it boils and pour it into a bowl. A milk layer forms when the milk gets cool. Second, beat two egg whites with some sugar. When the milk cools off, it can be poured into the egg white. Try not to break the milk layer and leave it in the bowl. The milk and egg whites should be mixed. Finally, pour the mixture back into the first bowl and let the milk layer float on top of it. Cover the bowl and steam it for about 10 minutes. Now, let’s enjoy the dessert.美食简介双皮奶，是一种粤式甜品。

清朝时起源自顺德，用水牛奶做原料。

双皮奶做法英语作文

双皮奶做法英语作文Title: The Art of Making Shuang Pi Nai (Steamed Milk Custard)Shuang Pi Nai, also known as Steamed Milk Custard, is a delectable Cantonese dessert that has won the hearts of many with its smooth texture and subtle sweetness. This culinary gem is not only a treat for the taste buds but also an interesting journey for those who endeavor to master its preparation. Here is a simplified recipe to guide you through the steps of making this delightful dessert.To begin, gather your ingredients. You will need fresh milk, preferably full-fat for the best texture, sugar, and egg whites. For every 500 milliliters of milk, approximately 50 grams of sugar and two egg whites are sufficient. Additionally, you will require a pinch of salt and some dried rose petals or almond extract for aroma, depending on your preference.Warm the milk gently in a heavy-bottomed pot over medium heat. Stir occasionally to prevent the bottom from scorching. Just as the milk starts to bubble, remove it from the heat. Allow it to cool slightly while you move on to the next step.In a separate bowl, beat the egg whites until frothy. Somepeople prefer to skip this step and simply mix the egg whites into the milk, but beating them first can contribute to a creamier texture.Gradually pour the warm milk into the egg whites, whisking constantly to ensure a thorough blend. Strain the mixture through a fine sieve to eliminate any lumps, ensuring a smoother end result.Divide the mixture into bowls suitable for steaming. Sprinkle the top with a pinch of salt and add your chosen aromatic; it could be a few dried rose petals or a drop of almond extract for an extra touch of fragrance.Fill a wok or steamer with water, and bring it to a boil. Once the water is boiling, carefully place the bowls into the steamer basket, making sure they do not touch the water. Steam for about eight minutes or until the custard sets. It should be delicately solid but still quiver when you shake the bowl gently.Finally, let the custards cool down to room temperature before chilling them in the refrigerator. This allows the flavors to meld and the custard to set properly.After a few hours in the fridge, your Shuang Pi Nai is ready to serve. The surface should be smooth and slightly taut, witha subtly sweet and milky flavor that is both rich and refreshing. Enjoy this simple yet exquisite dessert as a perfect way to end a meal or as an afternoon treat.Making Shuang Pi Nai is an easy and rewarding process. It not only provides a delicious dessert but also offers a fun experience for those who enjoy exploring different culinary traditions. Give it a try, and you might find a new favorite to share with family and friends.。

双皮奶

原料：全脂牛奶1袋（485克）、蛋白3个、香草粉1/2茶勺（3ml）、白糖2汤勺（30克）、蜜红豆3汤勺（45克）。

做法：1、牛奶倒入锅中加热，不要沸腾；2、将加热的牛奶倒入小碗中，放置室温，形成奶皮；3、蛋白分离，用筷子打散，尽量打散；4、将小碗中放凉的牛奶重新倒回到锅中，缓慢的小心倒回，把形成的奶皮留在碗中；5、将糖和香草粉加入牛奶中搅拌均匀；6、将蛋青加入牛奶中搅拌均匀；7、将搅拌好的牛奶混合液慢慢延碗边缘通过筛网倒回碗中，刚刚形成留在碗底的第一层奶皮浮到上面；8、盖上保鲜膜，冷水上锅蒸，中火，水开后蒸20分钟；9、15分钟后关火，不要开盖，闷5分钟；10、取出，撒上蜜红豆，可热吃，可放冰箱冷藏后吃。

小贴士：1、试过几种奶，从奶场直接定的奶最容易形成奶皮，奶味最浓，其次是蒙牛、伊利的特浓或者普通，最不好的是特伦苏这种精致奶，最不容易形成奶皮，奶味最淡。

2、第一层奶皮如果行不成，或者不小心倒回锅里了，都没有关系，作出来的味道和口感是一样的。

3、一定要中火蒸，不要大火蒸，否则很容易蒸出蜂窝4、香草粉是用来去蛋得腥味得，没有可不加。

多加蜜红豆腥味也可降低。

4、蜜红豆是面爱面买的，也可以自己做，做法参见：红豆冰山5、偷懒的朋友可以尝试简易做法：牛奶＋糖加热至糖融化，离火－牛奶放温，加入打散的蛋白，过筛网倒入碗中，冷水上锅，中火蒸20分钟，关火，盖盖闷5分钟，即可。

双皮奶的做法也是很简单，先将新鲜的牛奶煮热，但不能开，趁热倒在碗里，不久鲜牛奶表层结出奶皮，用筷子将奶皮刺穿，缓缓地将碗里的奶倒出，加入适量的蛋白，白砂糖，搅匀，再延碗边慢慢倒回原来的碗里，原来的奶皮慢慢地浮起，然后放到火上蒸，不久又可以结出一层皮来，这样形成了二层皮，上层奶皮甘香，下层奶皮香滑润口，故命名为“双皮奶”。

做双皮奶最重要的是选材，双皮奶的质量好坏首先取决于牛奶的新鲜程度，所选的牛牛奶奶必须是新鲜的草牛奶，做出的双皮奶才能够香、滑、浓。

双皮奶的制作方法

双皮奶的制作方法一：将清晨新挤的水牛奶煮开，趁热倒在碗里，热气会使鲜奶表层结出奶皮;待到牛奶完全冷却之后，再留皮去奶，而后再在倒出的牛奶里添加细糖和蛋白质，放到火上去炖，不久就又可以结出一层皮来;把炖好的牛奶倒回原来的碗中，一碗馋刹眼球的双皮奶就做成了。

二：双皮奶色白，香气浓郁，嫩滑，三感占全，做起来也不难.原料：一大碗蒙牛牛奶400ml左右，按比例来就行了、蛋清二只、白砂糖二勺1 先把牛奶倒到锅中刚煮开即可烧久了会破坏蛋白质，也结不起奶皮了，然后再倒入大碗，这时可以看到牛奶表面结起一层皱皱的奶皮。

2 拿一个空的大碗中放入二只蛋清蛋清蛋黄分离的方法想必大家都会的，就不多说了、二勺糖，搅匀至糖溶解不要打太久，否则变蛋泡了3 等牛奶稍凉后，用筷子把奶皮刺破，再将牛奶慢慢倒入装有蛋清的大碗，搅拌均匀，再沿碗边缓缓倒回留有奶皮的大碗，可以看到奶皮会自己浮起来倒来倒去，想起变魔术了。

4 最后将牛奶放入锅中隔水蒸十分钟左右，用筷子从中间刺入，没有牛奶流出说明全部凝结起来了，大功告成啦。

第一层奶皮甘香，第二层香滑，配合得天衣无缝，故名“双皮奶”，冷吃热食均可，一样的美味无敌。

喜欢的话还可以加入莲子、红豆一起蒸，更是营养丰富，美容佳品哦，哎呦，我怎么就这么爱吃呢。

秘诀：1. 要用全脂奶，脂肪含量越高越好;2. 牛奶煮开要放一会儿，让奶皮有时间充分凝结;3. 要用文火慢慢炖，牛奶刚刚全部凝结就关火，老了口感就不好了。

美食当前，顿觉人生幸福无比，有什么理由不宠爱自己一下呢。

三：1.锅架火上，放入牛奶和白糖拌匀，用小火煮。

见奶热而不沸、白糖也已充分溶解，即要离火只能煮熟，白糖溶化即可，而不能煮沸，否则，鲜牛奶中的蛋白质受高温变性凝固，就无法制做奶皮。

并将奶液分别倒入几个饭碗内，静置冷却，待各碗的奶表面上有一层薄奶脂凝成后，用细竹签沿碗边将奶皮挑起一角，将碗倾斜，使奶皮下的奶液流入另一容器，这样，奶皮就留在碗底。

按此方法，把各碗奶液都流到另一容器里集中起来，只留下奶皮。