How to Make Rose Cherry Double Skin Milk

Rose Honeysuckle PeachDouble Milk Skin

Ingredients:

Full-fat milk one box,eggs three clear, sugar appropriate amount,Rose two petals,Cherry

Steps:

1. Pour the milk into a pot and heat on low until it starts to bubble; immediately turn off the heat, pour into two bowls, let cool
2. Carefully use a chopstick to lift the formed milk skin in the bowl, pour the milk from both bowls into one large bowl, leaving the milk skins in their original bowls
3. Mix the milk with egg whites and sugar using an electric mixer, then strain through a sieve, transfer the mixture back into the bowls containing the milk skins, separate the petals of the rose and place them in the bowls
4. Cover both bowls with cling film, steam in a steamer pot until large fire is on, switch to medium heat, steam for ten minutes. Open, turn medium heat, steam for ten minutes.
5. After cooling, garnish with cherries and serve
Nutritional Analysis of Rose:

Roses have a strong sweet fragrance, used as an important additive in some food and cosmetic products.

Tips:

1 Must use full-fat milk; I used Yili's milk from the blue box, which is full-fat.
2 Only use rose petals from herbal or tea shops for making tea, not those from flower shops
3 Straining the mixed liquid ensures a smoother texture in the double milk skin
4 Covering the bowls with cling film during steaming prevents honeycomb-like marks on the surface of the double milk skin
5 Handle carefully when removing the milk skins, avoid breaking them